How to Make Amazing Grilled Corn and Avocado Chicken Taco Bowls

How to Make Amazing Grilled Corn and Avocado Chicken Taco Bowls

It is time to take taco Tuesday to a whole new level. These next level chicken taco bowls make an absolutely amazing weeknight dinner option. The fresh and healthy grilled corn and avocado salsa gives them just the right kick to liven your week up too! Our family is a mix of mild and spicy lovers so we usually do things like this on the side. However, they couldn’t get enough of this fresh homemade salsa. 

If you aren’t a fan of avocados or can’t find them in your area you can leave them out. I highly recommend trying it with the avocados though. It adds so much to this chicken taco bowl recipe. You can also add black beans to the salsa for a little extra protein if you would like. They add a whole new level of flavor but it’s still just as good.

When it comes to the corn you can leave it out or even cook it on the stove if you prefer. However, grilling the corn gives it a whole other level of flavor that truly adds so much to the salsa. 

Related: Be a Dinner Winner with Creamy Chicken Stuffed Shells 

chicken taco bowls

The Ingredients:

The beautiful thing about grilled corn and avocado salsa is that you can put just about anything into it in relatively varying amounts and come up with something interesting. Seriously, get creative here! I love fresh fruit salsas or those made with tomatoes fresh from the garden. 

The star of this homemade salsa recipe is grilled corn which makes it an instant win in my book. In addition, the bowl includes a cilantro lime rice that accents the chicken perfectly! Just the rice alone is fantastic. ( and a great snack if you have any leftover).

You can find the recipe for my cilantro lime rice in my weeknight shredded beef taco recipe here. If you hadn’t guessed, we’re pretty big fans of tacos around here. At least I am, and my family deals with it since I’m the one cooking lol. 

Related: The Ultimate Quick and Easy Instant Pot Recipe Roundup 

The Method:

There are a few different ways that you can cook and put this chicken taco bowl together. The chicken can be marinated and put on the grill or the marinade can be brushed on and the chicken baked before pan searing. The chicken will be cooked at a high enough temperature to kill off any bacteria that may be in the marinade.

If you are short on time you can also pre-cook your chicken in the Instant Pot. I always have a batch of chicken cooked and ready to go from my Instant Pot with a Mexican or Italian seasoning. Every time that I cook chicken in my Instant Pot I put it in for about 20-25 minutes with 3/4 C water. I throw in seasoning and other things depending on the recipe I am using it for. 

To cook our chicken, we went with the pan searing method. It’s really up to you which you want to do or which works best for you. If you don’t have a grill, no problem. If you don’t feel like cooking inside, no problem.

chicken taco bowls

Chicken Taco Bowls Recipe:

For the Rice:
    • Juice of 1/2 of a lime
    • 1/4 cup fresh cilantro, chopped
    • 2C rice
For the Salsa:
  • 2-3 ears sweet corn, depending on size
  • 1-2 avocados, to taste
  • 1/2 red onion
  • 1 bell pepper
  • 1/2 C fresh cilantro, chopped
  • 1 Tbsp minced garlic
  • Juice of 1/2 of a lime
  • 2 Tbsp olive oil
  • 1 tsp cumin
  • salt/pepper
For the chicken:
  • 1 lb boneless skinless chicken breast
  • 1/4 C coconut oil
  • juice of 2 1/2 limes
  • 1/4 C olive oil
  • 2 tsp minced garlic
  • 2 Tbsp paprika
  • 2T cumin

Instructions

  1. Combine olive oil, juice of 2 1/2 limes, paprika and garlic for the chicken marinade. Add chicken to bag and marinate 1-2 hours ( or overnight)
  2. Put 2 C rice, juice of 1/2 lime, and chopped cilantro in a rice cooker (whatever type you use) to cook rice. Cook per cooker instructions.
  3. Pan sear or grill corn while you chop other vegetables. Add to salsa when finished.
  4. Begin dicing vegetables for salsa. Add to medium sized bowl. Toss in garlic and spices. Douse in olive oil and juice of 1/2 lime. Toss to combine completely.
  5. Put chicken in the oven at 425 for 20-30 minutes.

chicken taco bowls

  1. Remove chicken from oven and place in pan to sear or on grill 2-5 minutes. ( just enough to add black char marks)
  2. Let chicken rest 5 minutes before slicing.
  3. Add rice to bowl and top with sliced chicken. Top chicken with a sprinkle of salsa.

The chicken taco bowls store well but I generally keep the chicken and the salsa separated when I have leftovers. That way I can turn it into burritos, eat the salsa alone, or do any number of other combinations for the next meal I use it in. 

Do you want to be the first to know when we have a new recipe available? Join our mailing list for all of our latest tasty recipes, fun DIY projects, tips on parenting with a chronic illness, and much more! 

Pin This Recipe for Later! 

These delicious chicken taco bowls topped with grilled corn and avocado salsa in a bed of cilantro lime rice take taco tuesday to the next level! #chickentaco #chickenrecipes #mexicanchickenrecipes #weeknightdinner

social post

Facebook | Twitter | Instagram | Pinterest 




Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.


16fa10b1a4dc3d8d7feaea917fd89d8237b75ca3e6c2c7f149
%d bloggers like this: