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A top view of a chicken taco bowl. In the background, there is a glass of beer, half lime, and fresh cilantro, adding to the vibrant Mexican-inspired scene.

Chicken Taco Bowls with Grilled Peaches and Corn Salsa

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Chicken Taco Bowls with Grilled Peaches and Corn Salsa – an easy recipe ready in 35 minutes. Perfect for meal prep, make ahead lunches, or weeknight dinners.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 371
Author Elena Tomasi

Ingredients

For the chicken:

  • 1 lb. (450 g) boneless skinless chicken breasts, cut into strips
  • 2 tablespoons olive oil
  • 1½ teaspoon minced garlic
  • 1½ teaspoon chili powder
  • 1½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon oregano
  • ¼ teaspoon black pepper

Grilled Peaches + Corn Salsa:

  • 4 ears fresh corn husked and kernels cut from cob
  • 2½ tablespoons olive oil divided
  • 1 jalapeño stemmed, seeded and finely chopped
  • ½ red onion diced
  • ⅓ cup (15 g) fresh cilantro chopped
  • juice of 1 lime
  • salt and pepper
  • 2 peaches, halved + pits removed

Other ingredients:

  • 2 cups (400 g) cooked basmati or jasmine rice
  • 2 ripe avocados peeled and pitted
  • juice of 1 lime
  • salt
  • 2 oz. (55 g) cotija cheese finely crumbled

Garnish (optional):

  • red pepper flakes
  • chopped fresh cilantro
  • lime wedges

Instructions

Chicken:

  • Preheat the oven to 425°F (220°C).
    In a ziplock bag, combine the chicken strips with the spices and olive oil. Store in the fridge for about 20 minutes then bake for 13/15 minutes or until the chicken is cooked through.

Roasted Corn Salsa:

  • Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the corn and let it cook, stirring occasionally until charred (about 8/10 minutes).
    Prepare the salsa. In a medium bowl, toss together the corn, jalapeño, lime juice, red onion, and cilantro. Add salt and pepper to taste.

Grilled Peaches:

  • Brush the peaches with ½ tablespoon of olive oil, then grill until tender and char marks appear, about 2 minutes per side. Remove from the grill and set aside. When the peaches are cool enough to handle, slice them.

Mashed avocado:

  • Mash the avocado in a small bowl. Stir in the lime juice and salt to taste. 

Assemble the bowls:

  • Divide the rice evenly between 4 bowls, top each bowl with chicken, peaches, corn salsa, mashed avocado, and crumbled cotija cheese.
    Finish with a squeeze of fresh lime juice, chopped cilantro, red pepper flakes, and serve.

Notes

  • You may use frozen (thawed) or canned corn
 

Nutrition

Serving: 1bowl | Calories: 371kcal | Carbohydrates: 31g | Protein: 28g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 754mg | Fiber: 5g | Sugar: 7g
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