Easy Street Corn Chicken Bowl
A quick, satisfying one-skillet mix of shredded chicken, sweet corn, rice, and bell pepper ready in about 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup corn, canned or frozen (thawed if frozen)
- 1 cup cooked rice, white or brown
- 1 bell pepper, diced
- 1/2 cup red onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Heat a large skillet over medium heat.
- Add the shredded chicken, corn, cooked rice, diced bell pepper, and red onion to the skillet. Stir to combine.
- Sprinkle the garlic powder, paprika, salt, and pepper over the mixture. Stir so the spices coat everything evenly.
- Cook for 5 to 7 minutes, stirring occasionally, until the mixture is heated through and the bell pepper softens slightly but still has a little crunch.
- Taste and adjust seasoning. Serve in bowls topped with chopped cilantro and lime wedges on the side if desired.
Notes
Use leftover rice or microwaveable rice packets to save time. For a creamier bowl, stir in a spoonful of sour cream or Greek yogurt just before serving. To keep it gluten free, verify your spices are gluten-free.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg