Ingredients
4 boneless, skinless chicken breasts
1 cup olive oil
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
4 ears of fresh corn, husked
2 tablespoons lime juice
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro
1/4 cup crumbled cotija cheese
1/4 cup diced red onion
1 jalapeño, thinly sliced
1 avocado, sliced
1/4 cup chopped tomato
1 lime, cut into wedges
Instructions
In a bowl, mix olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper to create the marinade.
Marinate the chicken breasts for at least 15 minutes.
Preheat the grill to medium-high heat. Grill the chicken breasts for 5-7 minutes per side or until fully cooked. Set aside to rest.
While the chicken is grilling, prepare the corn. Brush each ear of corn with lime juice, season with a pinch of salt and black pepper, and grill for 10-12 minutes, turning occasionally, until slightly charred and tender.
Assemble the bowls by placing a grilled chicken breast on the bottom of each bowl. Top with grilled corn kernels, mayonnaise, cilantro, cotija cheese, red onion, jalapeño slices, avocado, and tomatoes.
Garnish with lime wedges and serve immediately.
Notes
For best results, grill the corn over direct heat to achieve a nice char.
Use a sharp knife to cut the grilled corn from the cob for the bowls.
You can customize the bowls by adding more vegetables like bell peppers or tortilla strips for crunch.
Chicken and corn can be pre-cooked and stored for easy meal prep later in the week.
- Prep Time: 20
- Cook Time: 15
- Category: Lean Chicken
- Method: Grilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg