Ingredients
Scale
Gathering the ingredients for this dish is like setting the stage for a family reunion, where each component plays its part in creating a beautiful harmony. Here’s what you’ll need:
- 2 boneless, skinless chicken breasts
- 2 ears of corn, husked
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup cooked brown rice
- 1/2 cup black beans, rinsed and drained
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- 1 avocado, sliced
Feel free to swap the brown rice with quinoa for a different texture or use cotija cheese instead of feta for a more authentic Mexican taste.
Instructions
Cooking this dish is like crafting a story—each step bringing you closer to a meal that’s as much about the journey as it is the destination.
- Preheat your grill to medium-high heat. Brush the chicken breasts and ears of corn with olive oil, then season with chili powder, salt, and pepper.
- Grill the corn and chicken for about 6-7 minutes per side, or until the chicken is cooked through and the corn is nicely charred.
- While the chicken and corn are grilling, prepare the other ingredients. Cook the brown rice according to package instructions and set aside.
- Once the corn is done, allow it to cool slightly before cutting the kernels off the cob.
- In a large bowl, combine the brown rice, black beans, cherry tomatoes, grilled corn, and crumbled feta cheese.
- Slice the grilled chicken and add it to the bowl. Toss everything together gently with lime juice and chopped cilantro.
- Serve each bowl with sliced avocado on top for that creamy finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International