Grilled Taco Chicken Bowls with a Corn Avocado Salsa

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ lb or 680g

• Olive oil

  Salad or cooking

  ⅜ cup or 81g

• Lime juice

  Raw

  400g

• Garlic

  Raw

  2 tsp or 6g

• Cumin

  Spices, cumin seed

  3 tsp, ground or 9g

• Paprika

  Spices

  ½ tsp or 1g

• Chili powder

  Spices

  1 ¼ tsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• White corn

  Sweet, raw

  4 ear, large or 572g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Fresh cilantro

  Coriander leaves, raw

  ⅓ cup or 5g

• Garlic

  Raw

  1 tbsp or 9g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• White rice

  Long-grain, regular, raw, enriched

  400g

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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)
6. 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
7. Recipe by: Chelsea (source: https://www.chelseasmessyapron.com/taco-chicken-avocado-salsa/)

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