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Street Corn Chicken Bowl

A quick and tasty bowl featuring shredded chicken, sweet corn, and creamy avocado, perfect for a weeknight meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover, rotisserie, or poached chicken.
  • 1 cup corn (fresh, canned, or frozen) If using frozen corn, thaw and drain.
  • 1 cup cooked quinoa or rice Use warm quinoa or rice for better flavor absorption.
  • 1 whole avocado, diced Add avocado last and fold gently to prevent squashing.
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped Reserve some for garnish.
  • 1 whole lime, juiced Adjust to taste.
  • Salt and pepper to taste
  • Optional toppings: cheese, sour cream, hot sauce

Method
 

Assembly
  1. In a large bowl, combine cooked chicken, corn, quinoa or rice, avocado, cherry tomatoes, red onion, and cilantro.
  2. Squeeze lime juice over the mixture and season with salt and pepper.
  3. Toss everything together until well combined.
  4. Serve in bowls and add any optional toppings as desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, omit avocado and fresh tomatoes.