Grilled Taco Chicken Bowls with Corn Avocado Salsa
Amazing Taco Marinated Chicken with the most delicious Grilled Corn & Avocado Salsa.
Amazing Taco Marinated Chicken with the most delicious Grilled Corn & Avocado Salsa.
- salt and pepper
- 1 tablespoon minced garlic
- 1/2 teaspoon paprika
- 2 teaspoons minced garlic
- 1 1/2 pounds boneless skinless chicken breasts
- 1/4 teaspoon crushed red pepper flakes (optional)
- olive oil salt and pepper
- 1 small red bell pepper (diced)
- 1/4 cup + 2 tablespoons olive oil (separated)
- 4 large juicy limes (1/2 cup lime juice + lime zest) (separated)
- 3 teaspoons ground cumin (separated)
- 1 1/4 teaspoon chili powder
- 4 ears sweet corn
- 2 large ripe avocados (diced)
- 1 small red onion (or half of a large one) (diced)
- 1/3 cup fresh cilantro (finely chopped)
- optional: serve over rice or quinoa (i like to ad
- Carbohydrate 39.3660148017173 g
- Cholesterol 98.656340475 mg
- Fat 19.1350337411363 g
- Fiber 11.5900786759341 g
- Protein 46.7240386738558 g
- Saturated Fat 3.02269532748137 g
- Serving Size 1 1 serving (439g)
- Sodium 165.92479441838 mg
- Sugar 27.7759361257832 g
- Trans Fat 1.74084399750725 g
- Calories 491 calories
Step-by-step
- Trim the chicken breasts of fat and pound them to even thickness to ensure even grilling. You can also slice them evenly in half widthwise for a quicker grill.
- Place the prepared chicken in a large ziplock bag and set aside.
- In a small bowl whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, 2 teaspoons cumin, paprika, chili powder, and salt + pepper (I use about a teaspoon of each).
- Once the mixture is well combined, remove about 2-3 tablespoons of the mixture and reserve for later.
- Add the rest of the marinade in the bag with the chicken. Seal the bag and then knead with your hands to ensure all of the chicken is well coated.
- Place in the fridge and marinate for at least 45 minutes and preferably 2-3 hours. Don't marinate longer than 5 hours.
- Preheat a grill to medium-high heat (about 450 degrees F.). Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step).
- Husk the corn and rub olive oil over the corn. Sprinkle the corn lightly with salt and pepper.
- Place the corn on one half of the grill.
- Remove chicken from marinade and season lightly with salt.
- Grill the chicken (on the other half of the grill) turning once halfway through grilling, about 4-6 minutes per side (until the thickest part of the chicken registers 165 degrees F.).
- Baste the chicken with the reserved marinade as you grill and after flipping.
- Transfer the chicken to a plate and cover for foil. Allow the chicken to rest for a few minutes so the juices can re-distribute! As you baste the chicken, flip the corn too.
- Remove the corn when grilled to your liking (about 15-20 minutes, flipping around every 5 minutes).
- Meanwhile prepare the salsa! Dice the veggies -- the avocados, red onion, red pepper and cilantro.
- Toss together in a large bowl.
- Add in remaining 2 tablespoons olive oil, remaining 1/4 cup lime juice, remaining 1 teaspoon cumin, minced garlic, and crushed red pepper flakes.
- Gently toss together.
- Slice the corn off the ears and add to the salsa.
- Add salt and pepper to taste. Toss again and serve over chicken.
Grilled Taco Chicken Bowls: A Busy Mom's Weeknight Delight
As a working mom, time is my most precious commodity. Weeknights are a whirlwind of homework help, soccer practice, and the ever-present struggle to put a healthy and delicious meal on the table before everyone collapses from exhaustion. This Grilled Taco Chicken Bowl recipe has become my weeknight savior. It's quick, flavorful, and adaptable enough to please even the pickiest eaters in my family.
The beauty of this recipe lies in its simplicity. The marinade for the chicken is incredibly easy to whip up—a vibrant blend of lime, cumin, chili powder, and garlic—and the flavors are bold and satisfying. Grilling the chicken adds a delicious smoky char that elevates the entire dish. The corn and avocado salsa is the perfect counterpoint to the rich chicken, providing a refreshing burst of coolness and a satisfying crunch.
Preparation is key. I often marinate the chicken in the morning before heading off to work, allowing the flavors to deeply penetrate the meat while I'm busy with other things. When I get home, the grilling process is surprisingly fast. The corn grills alongside the chicken, maximizing efficiency and minimizing cleanup. The salsa comes together in minutes; it's simply a matter of chopping the ingredients and tossing them in a bowl.
I love the versatility of this recipe. Feel free to experiment with different toppings. Some nights, I add a sprinkle of crumbled cotija cheese for extra sharpness. Other times, I might throw in some black beans for added protein and fiber. My kids especially love the colorful presentation, and the customizable nature of the dish ensures that everyone gets exactly what they want.
Beyond the weeknight dinner, this recipe is perfect for a casual weekend lunch or a light summer supper. It's also incredibly portable, making it ideal for picnics, potlucks, or packed lunches. The leftovers are equally delicious, so I often make a double batch to enjoy throughout the week.
This Grilled Taco Chicken Bowl recipe isn't just a meal; it's a testament to the power of simple, delicious food that can nourish the body and soul without demanding hours in the kitchen. It's a recipe that allows me to provide my family with a healthy and satisfying dinner, even amidst the chaos of everyday life. It’s a recipe born out of necessity, perfected by practice, and cherished for its ability to bring our family together around a vibrant, flavorful, and satisfying meal.
Serving Suggestions: Serve the chicken and salsa over rice, quinoa, or even a bed of mixed greens for a lighter option. Feel free to add your favorite toppings such as shredded lettuce, diced tomatoes, or a dollop of sour cream or Greek yogurt.
Ingredients: A Quick Glance
The ingredient list is straightforward and easily accessible, making it a perfect choice for busy weeknights. Many of the ingredients are pantry staples, further simplifying the process.
- Chicken: Boneless, skinless chicken breasts form the base of this dish.
- Marinade: A simple yet flavorful blend of lime juice, olive oil, cumin, chili powder, and garlic.
- Salsa: Fresh and vibrant, featuring corn, avocado, red onion, red bell pepper, and cilantro.
- Seasonings: Salt, pepper, and optional red pepper flakes add depth and complexity.
- Corn: Sweet corn provides sweetness and texture.
The beauty of this recipe lies in its ability to be adjusted to your own tastes and what you have available. Don’t have red bell pepper? Use orange or yellow instead. No fresh cilantro? Dried cilantro will work in a pinch. It's all about adapting and creating something delicious that suits your needs. It’s food that’s flexible, fun, and frankly, a lifesaver for busy families everywhere.
So next time you're short on time but craving a flavorful and healthy meal, give these Grilled Taco Chicken Bowls a try. You might just find your new weeknight go-to.
