Easy Street Corn Chicken Bowl
A cozy, colorful meal featuring tender shredded chicken, sweet corn, and fluffy rice or quinoa topped with creamy avocado and bright lime for a wholesome, halal-friendly dinner.
Ingredients
Protein and Grains
- 2 cups cooked chicken, shredded (use halal-certified chicken)
- 1 cup cooked rice or quinoa
Vegetables and Fresh Produce
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 1 bell pepper, diced (any color)
- 1 each avocado, diced
- 1 lime juiced
- ¼ cup cilantro, chopped
Dairy and Seasoning
- ½ cup shredded cheese (cheddar or your choice) Optional; use halal-certified cheese or omit for a dairy-free version.
- to taste Salt and pepper
Cooking Ingredients
- to taste Olive oil
Instructions
Preparation
- Shred cooked chicken into bite-sized pieces. If cooking from raw, roast or poach boneless, skinless chicken until it reaches 74°C (165°F), then shred.
- Cook your rice or quinoa according to package instructions and fluff with a fork, adding a light pinch of salt and a small drizzle of olive oil.
Cooking
- In a large skillet, heat olive oil over medium heat. Add diced bell pepper and corn kernels, cooking until tender (5-7 minutes).
- Combine shredded chicken and cooked rice or quinoa in the skillet, warming through for 2-3 minutes.
- Squeeze lime juice over the mixture and season with salt and pepper to taste, mixing to combine.
Serving
- Serve in bowls topped with diced avocado, shredded cheese, and chopped cilantro. Add an extra lime wedge on the side.
Notes
For extra flavor, toss cooked corn with smoked paprika and a squeeze of lime. Use brown rice or quinoa for more fiber; cheese can be omitted for a dairy-free version.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gSodium: 300mgFiber: 5gSugar: 4g
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