Quick & Easy Mexican Street Corn Chicken Bowls
A vibrant and satisfying bowl of shredded chicken, corn, avocado, and cheese, perfect for busy nights and gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups shredded chicken
- 1/2 cup cotija cheese
- 1 avocado, diced
- 1/4 cup chopped cilantro
- 1 cup corn
- 2 tablespoons lime juice
- Salt, to taste
- Pepper, to taste
Instructions
- In a pot, cook the shredded chicken with salt and pepper to taste.
- In a separate bowl, combine corn, lime juice, cotija cheese, and season with salt and pepper.
- Assemble the bowls by layering the shredded chicken and corn mixture.
- Top each bowl with fresh avocado and sprinkle with cilantro.
- Serve immediately.
Notes
For a quicker option, use rotisserie chicken and adjust lime juice to your taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg