Mexican Corn & Chicken Bowls Recipe 2024 – Quick & Tasty
If you’re like me and constantly on the lookout for a quick, delicious, and healthy recipe that doesn’t compromise on flavor, then you’re in for a treat. Let me introduce you to one of my all-time favorite meals: the Mexican Corn & Chicken Bowls Recipe. This dish is not only vibrant and wholesome but also super easy to whip up. Imagine juicy grilled chicken, surrounded by a rainbow of fresh veggies, all topped off with a zesty corn salsa. The perfect meal for those busy weeknights or for impressing guests without the hassle.
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Why You’ll Love This Recipe?
Quick and Easy
We all have those days when we’re short on time but still want to eat something delicious and healthy. This Mexican Corn & Chicken Bowls Recipe comes together in under 30 minutes, making it perfect for those hectic weeknights.
Versatile and Customizable
Feel free to get creative with this recipe. You can swap the chicken for shrimp, add different veggies, or even give it a spicy kick with some jalapeños. It’s also easy to make vegan by simply omitting the chicken and cheese.
Mexican Corn & Chicken Bowls Recipe
Equipment
- Skillet
- Mixing bowl
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup of corn kernels fresh, canned, or frozen
- 1 can of black beans rinsed and drained
- 1 red bell pepper diced
- 1 avocado diced
- 1 cup of cherry tomatoes halved
- 1 small red onion finely chopped
- 1 cup of cooked quinoa or rice
- 1/4 cup of fresh cilantro chopped
- 1/2 cup of shredded cheese optional
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
Prepare the Chicken
- Season the chicken breasts with chili powder, cumin, paprika, salt, and pepper.
- Heat a tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for about 6-7 minutes on each side, or until fully cooked.
- Once done, let the chicken rest for a few minutes before slicing it thinly.
Prepare the Corn Salsa
- In a large bowl, combine the corn kernels, black beans, red bell pepper, avocado, cherry tomatoes, red onion, and cilantro.
- Add the juice of one lime, a drizzle of olive oil, and season with salt and pepper. Toss everything together gently.
Cook the Quinoa or Rice
- Follow the package instructions to cook one cup of quinoa or rice.
- Once cooked, fluff it with a fork and set it aside.
Assemble the Bowls
- In individual serving bowls, start with a base of quinoa or rice.
- Add the corn salsa mixture on top.
- Place a few slices of the grilled chicken over the salsa.
- If you’re using shredded cheese, sprinkle some over the top.
- Finish with a squeeze of lime juice and some extra cilantro if desired.
