A delicious recipe for Grilled Taco Chicken Bowls featuring marinated grilled chicken served with a vibrant Corn Avocado Salsa. This dish combines flavors of lime, garlic, and cumin for a refreshing meal.
1: Trim the chicken breasts of fat and pound them to even thickness.
2: In a bowl, whisk together 1/4 cup olive oil, lime zest, lime juice, minced garlic, 2 teaspoons cumin, paprika, chili powder, salt, and pepper.
3: Reserve 2-3 tablespoons of the mixture for later; add the rest to the chicken in a ziplock bag and coat well.
4: Marinate the chicken in the fridge for at least 45 minutes, but no more than 5 hours.
5: Remove the chicken from the marinade and season lightly with salt.
6: Grill the chicken until cooked through, basting with the reserved marinade.
7: Grill the corn until done to your liking.
8: Prepare the salsa by dicing avocados, red onion, red pepper, and cilantro, and toss in a bowl.
9: Add the remaining olive oil, lime juice, cumin, minced garlic, and crushed red pepper flakes, then toss.
10: Slice the corn off the ears and add it to the salsa, mixing again, then serve over the chicken.
