Description
A quick and delicious weeknight meal that combines tender chicken, vibrant veggies, and creamy avocado over a bed of rice.
Ingredients
Scale
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup cooked chicken, shredded (rotisserie chicken recommended)
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup diced bell peppers
- 1/2 cup diced red onion
- 1/2 cup chopped cilantro
- 1 avocado, sliced
- 1 lime, juiced
- Salt and pepper, to taste
- Optional toppings: cheese, sour cream, hot sauce
Instructions
- In a large bowl, combine the cooked rice, shredded chicken, corn, bell peppers, diced red onion, and cilantro.
- Squeeze lime juice over the mixture and season with salt and pepper. Stir well to combine.
- Serve in bowls, topped with avocado slices and any optional toppings you enjoy.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Keep sliced avocado separate to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 50mg
Keywords: chicken rice bowl, street corn, weeknight dinner, quick meals, family-friendly