Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 ears of corn, husked
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled cotija cheese (feta can be a substitute)
- 1 lime, cut into wedges
- 1/4 cup mayonnaise
- 1 garlic clove, minced
- 1 tablespoon fresh lime juice
- 2 cups cooked rice (quinoa or cauliflower rice are great alternatives)
Instructions
- Preheat your grill to medium-high heat. If you don’t have a grill, a stovetop grill pan works just as well.
- In a small bowl, combine the olive oil, chili powder, smoked paprika, salt, and pepper. Rub this mixture over the chicken breasts.
- Place the chicken on the grill and cook for 5-7 minutes on each side, or until fully cooked and juices run clear. Remove from the grill and let it rest for a few minutes before slicing.
- While the chicken is grilling, add the corn to the grill. Cook for about 10 minutes, turning occasionally, until the kernels are charred and tender. Once done, carefully cut the kernels off the cob.
- In a small bowl, mix the mayonnaise, minced garlic, and lime juice to create a creamy dressing.
- Assemble the bowls by placing a serving of rice at the bottom. Top with sliced chicken, grilled corn, cherry tomatoes, avocado, and cilantro.
- Drizzle the garlic-lime dressing over the top and sprinkle with cotija cheese. Serve with lime wedges on the side for an extra zing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International