Description
A healthy summer meal with grilled chicken, fresh corn salsa, and creamy avocado.
Ingredients
- For the chicken: 2 boneless skinless chicken breasts, 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon fresh lime juice
- For the corn salsa: 1 cup fresh corn kernels, 1/4 cup finely diced red onion, 1/2 cup diced tomatoes, 1/4 cup chopped fresh cilantro, 1 tablespoon lime juice, 1/4 teaspoon salt
- For the bowl: 1 cup cooked brown rice, 1 large avocado sliced, 1/2 cup black beans rinsed and drained
Instructions
- Preheat a grill pan or outdoor grill to medium-high heat.
- In a small bowl, mix olive oil, chili powder, garlic powder, cumin, salt, black pepper, and lime juice. Rub the mixture evenly over the chicken breasts.
- Place the chicken on the hot grill and cook for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit. Remove and let rest for 5 minutes before slicing.
- While the chicken cooks, prepare the corn salsa by combining corn, red onion, tomatoes, cilantro, lime juice, and salt in a bowl. Toss well and set aside.
- Warm the cooked brown rice if needed and divide it evenly between serving bowls.
- Top each bowl with sliced grilled chicken, corn salsa, black beans, and avocado slices.
- Serve immediately while the chicken is warm and the salsa is fresh.
Notes
- For best flavor, use fresh sweet corn in early summer and grill it briefly before cutting off the kernels for a slightly smoky taste.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Grilling
- Cuisine: American