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.
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.
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 Recipe:
- Juice of 1/2 of a lime
- 1/4 cup fresh cilantro, chopped
- 2C rice
- 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
- 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
- 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)
- 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.
- Pan sear or grill corn while you chop other vegetables. Add to salsa when finished.
- 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.
- Put chicken in the oven at 425 for 20-30 minutes.
- Remove chicken from oven and place in pan to sear or on grill 2-5 minutes. ( just enough to add black char marks)
- Let chicken rest 5 minutes before slicing.
- 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.
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