Description
A vibrant meal featuring shredded chicken, sweet corn, and colorful veggies, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1 cup cooked rice or quinoa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Lime wedges for serving
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat a little oil over medium heat.
- Add the corn, diced red bell pepper, and diced red onion. Sauté for about 5-7 minutes until the vegetables are tender.
- Stir in the cumin, chili powder, salt, and pepper, ensuring the spices coat the veggies evenly.
- In serving bowls, layer the cooked rice or quinoa as your base.
- Top with the sautéed corn and vegetable mixture.
- Add the shredded chicken, followed by diced avocado and halved cherry tomatoes.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
Use rotisserie chicken for quicker preparation. For a vegan version, substitute chicken with black beans or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken, corn, bowl, quick meal, healthy dinner