Description
A vibrant bowl filled with the earthy flavors of corn and tender chicken, perfect for busy weeks or casual gatherings.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 cups corn (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup black beans, rinsed and drained
- 1 avocado, diced
- ½ cup cherry tomatoes, halved
- ¼ cup chopped cilantro
- Lime wedges for serving
- Optional: shredded cheese or spicy sauce
Instructions
- Heat the olive oil in a skillet over medium heat. Add the corn and season with chili powder, cumin, salt, and pepper. Sauté for about 5-7 minutes until the corn is slightly charred.
- Add the cooked chicken to the skillet and stir, allowing the flavors to meld, about 3-5 minutes.
- In a bowl, layer black beans on the bottom, followed by the chicken and corn mixture.
- Top with diced avocado, cherry tomatoes, and fresh cilantro.
- Serve with lime wedges and any additional toppings, like cheese or a drizzle of spicy sauce.
Notes
For additional depth of flavor, consider grilling the corn on the cob prior to adding it to the dish. Leftovers can be stored in airtight containers for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican