difficulty
Beginner
Servings
2 servings
Prep time
8 min
Cooking time
15 min
Calories
500 kcal
This easy chicken & sweet corn bowl is a quick and healthy meal that’s perfect for busy days. Made with tender chicken, sweet corn, and fresh vegetables, this dish is both simple and satisfying. It comes together in under 30 minutes and is ideal for meal prep, making it a great option for lunch or dinner throughout the week.
Why You’ll Love This Recipe
This chicken and sweet corn bowl is a balanced, high-protein meal that’s easy to make and perfect for quick lunches or dinners.
Ingredients
- 150g rice (white or brown)
- 2 chicken breasts (300g total)
- 1 cup sweet corn
- 1 bell pepper
- 1 handful spinach
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt & pepper
- Optional: lime juice
Instructions
- Cook rice according to package instructions.
- Cut chicken into bite-size pieces.
- Chop bell pepper.
- Heat olive oil in a pan.
- Cook chicken for 5–6 minutes.
- Add corn and bell pepper.
- Cook another 4–5 minutes.
- Add spinach and stir.
- Serve over warm rice.
Nutrition per serving
- Protein: ~40 g
- Fat: ~13 g
- Carbohydrates : ~52 g
- Fiber: ~5 g
Share this recipe
Make Ahead & Meal Prep
This Chicken & Sweet Corn Bowl is perfect for meal prep. You can cook the rice and chicken in advance and store them in the fridge for up to 3–4 days. Keep the ingredients separate for the best texture and assemble when ready to eat.
Tips
- Let the chicken cook undisturbed for a few minutes to get a nice golden color.
- Use fresh or frozen corn depending on what you have.
- Add lime juice at the end for extra freshness.
Variations
- Low-carb option: Swap rice for cauliflower rice.
- Extra protein: Add an extra chicken breast or a boiled egg.
- Vegetarian: Replace chicken with tofu or chickpeas.
- Spicy version: Add chili flakes or hot sauce
- Fresh twist: Add avocado or a squeeze of lime juice.
FAQ
Yes, this recipe is perfect for meal prep. You can cook the rice and chicken in advance and store them in the fridge for up to 3–4 days. Assemble the bowl when ready to eat for the best texture and freshness.
Both work well. If using canned corn, drain and rinse it first. Frozen corn can be added directly to the pan and cooked until heated through.
You can easily swap rice for quinoa, couscous, or cauliflower rice if you prefer a lower-carb option.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For best results, keep the components separate if possible.
You can add lime juice, fresh herbs like cilantro, or a simple sauce such as garlic yogurt or chili sauce for extra flavor.
Recipe by vino
As a sous-chef, I love how this dish combines simple ingredients into a balanced and flavorful meal. It’s quick to prepare and easy to adjust, which makes it great for both busy days and meal prep.
Other Recipes You’ll Love
