Mexican Chicken and Corn Quesadilla Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 40 min · Chicken · gluten-free, high-protein
455 cal
30g protein
50g carbs
15g fat
per serving · estimated
Ingredients
- 1 cup cooked chicken breast, shredded
- 1/2 cup corn kernels, frozen or canned
- 1/2 cup bell peppers (any color), sliced
- 1/4 cup red onion, sliced
- 1/2 cup black beans, rinsed and drained
- 1/2 cup white rice
- 1/2 cup cheddar cheese, shredded
- 1 tbsp olive oil
- 1 teaspoon each spice blend (cumin, chili powder, paprika)
- to taste salt and pepper
Method (tap to check — screen stays awake)
- Cook the rice according to package instructions. Set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced bell peppers and red onion; sauté until tender, about 5 minutes.
- Add shredded chicken, corn, black beans, cumin, chili powder, paprika, salt, and pepper to the skillet. Cook until heated through, about 5-7 minutes.
- Divide cooked rice into bowls. Top with the chicken and vegetable mixture.
- Sprinkle shredded cheddar cheese over each bowl.
- Drizzle with remaining olive oil or a squeeze of lime if desired. Serve immediately.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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