Ingredients
Scale
- 2 Chicken breasts (12 oz / 340 g), boneless skinless
- 1 Avocado, ripe
- 5/16 cup Coriander (fresh), chopped
- 1 cup Corn (fresh or frozen kernels)
- 2 cloves Garlic, minced
- 1 1/2 cups Lime juice, fresh
- 1/4 cup Red onion, finely chopped
- 3 tbsp Olive oil
- 1 tsp Smoked paprika
- 1/2 tsp Ground cumin
- 1 cup Brown rice or quinoa, cooked
- 2 tbsp Greek yogurt, plain
- 1 Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Combine 2 tbsp olive oil, 1 clove garlic, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper in a dish. Add chicken breasts and marinate 30-4 hours.
- Char grilled chicken over medium-high heat (5-7 minutes per side). Rest 5 minutes then slice.
- Chop avocado, add 1/2 of the coriander, 1/2 cup corn, red onion, 1 tbsp lime juice, and a pinch of salt for salsa.
- In a bowl, layer cooked rice, sliced chicken, avocado salsa, and Greek yogurt. Garnish with remaining coriander and 1/2 cup corn with lime juice.
Notes
- Marinate chicken in fridge for up to 24 hours for deeper flavor.
- Customize with additional veggies like bell peppers or spinach.
- Salsa can be prepped in advance (store in air-tight container 2 hours to allow flavors to meld).
- Add a drizzle of extra virgin olive oil for richer taste.
- Prep Time: 20
- Cook Time: 20
- Category: Grilled Recipes
- Method: Grilling
- Cuisine: Mexican-Inspired