1 lb. (450 grams)boneless skinless chicken breasts, cut into strips
1 ½teaspoonminced garlic
1 ½teaspoonchili powder
½teaspoonred pepper flakes
Grilled Peaches + Corn Salsa:
4earsfresh corn husked and kernels cut from cob
2 ½tablespoonsolive oildivided
1jalapeño stemmed, seeded and finely chopped
⅓ cup(15 grams)fresh cilantrochopped
juice of 1 lime
salt and pepper
2peaches, halved + pits removed
2 cups (400 grams)cooked basmati or jasmine rice
2ripe avocados peeled and pitted
juice of 1 lime
2 ounces(55 grams)cotija cheesefinely crumbled
red pepper flakes
chopped fresh cilantro
Preheat the oven to 220 degrees C (425 degrees F). 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.
Brush the peaches with 1/2 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.
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.