Description
A vibrant bowl featuring tender shredded chicken, sweet corn, and colorful veggies, seasoned with chili powder and cumin.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup corn (fresh, canned, 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
- 1 tablespoon olive oil
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving (optional)
Instructions
- Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until soft and fragrant, about 3-4 minutes.
- Mix in the Goodness: Stir in the corn, black beans, shredded chicken, chili powder, cumin, salt, and pepper. Make sure everything is well combined.
- Heat to Perfection: Cook for another 4-5 minutes until everything is heated through.
- Serve with Care: Serve the mixture over a bed of cooked rice or quinoa, garnished with fresh cilantro and lime wedges if desired.
Notes
For a vegan version, swap out the chicken with sautéed mushrooms or tofu. Use vegetable broth instead of chicken broth for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 40g
- Cholesterol: 75mg