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
Prep Time 20mins
Cook Time 15mins
Total Time 35mins
Author as easy as Apple Pie
For the chicken:
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.