Mexican Chicken Bowl (Print Version)
# Ingredients:
01 -
4 boneless, small chicken breasts.
02 -
2 cups of grilled corn (use 3-4 cobs).
03 -
1/3 cup of creamy mayo.
04 -
1/4 cup crumbled feta cheese.
05 -
2 tablespoons of chopped fresh cilantro.
06 -
Lime juice, about 2 tablespoons.
07 -
Half a tablespoon of chopped garlic.
08 -
A half teaspoon of chili powder.
09 -
1/4 teaspoon smoked paprika.
10 -
Kosher salt, about 1/4 teaspoon.
11 -
A bit of black pepper (1/8 teaspoon).
12 -
1/4 cup finely diced red onion.
13 -
1/4 cup cotija cheese.
14 -
4 cups cooked white rice.
15 -
Black beans for serving on the side.
16 -
Cherry tomatoes, cut into halves.
17 -
Thin slices of jalapeños.
18 -
Fresh lime wedges.
19 -
Whole cilantro leaves for garnish.
20 -
A scoop of sour cream.
21 -
1-2 ripe avocados, sliced.
# Instructions:
01 -
Marinate the chicken, refrigerate and leave for 15 minutes to an hour.
02 -
Grill directly for 4-6 minutes per side, then finish cooking with indirect heat for 5-7 minutes until it reaches 160°F.
03 -
Let the chicken sit for about 5 minutes, then slice it into pieces.
04 -
Brush corn with oil, then grill at 450°F for 10-12 minutes, flipping every couple of minutes.
05 -
Combine grilled corn with mayo, both cheeses, chopped cilantro, lime juice, and spices.
06 -
Layer rice, chicken, the corn mixture, and any toppings you want.
# Notes:
01 -
Swap cheeses with dairy-free options if needed.
02 -
Lasts up to 3 days in the fridge.
03 -
Add your favorite toppings as a twist.