Description
A quick and colorful bowl featuring tender shredded chicken, vibrant corn, creamy black beans, and a punch of spices. Perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup corn kernels (fresh or frozen)
- 1 cup cooked rice or quinoa
- 1 bell pepper, diced
- 1/2 onion, diced
- 1 cup black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat a large skillet over medium heat. Sauté the diced onion and bell pepper until softened, about 5-7 minutes.
- Add the shredded chicken, corn, and black beans to the skillet. Sprinkle in the chili powder, cumin, salt, and pepper. Stir to combine and heat through.
- Serve the mixture over a bed of cooked rice or quinoa for a complete meal.
- Garnish with fresh cilantro and lime wedges before serving.
Notes
For added creaminess, layer with avocado slices or a dollop of sour cream. This dish also makes a great filling for burritos or tacos.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 60mg
Keywords: chicken bowl, easy recipe, weeknight dinner, healthy meal, quick recipe