Festival Classic Lunch – Grilled Chicken Taco Bowl with Spicy Corn Salsa

Allergens

Dairy, Soy (taco seasoning may contain soy)

Ingredients

• 1. 6 large bone
• in, skin
• on chicken thighs 2. 2 tablespoons taco seasoning 3. 2 tablespoons olive oil 4. 2 cups frozen corn kernels 5. 1/2 cup diced red bell pepper 6. 1/2 cup diced jalapeno peppers 7. 1/4 cup chopped cilantro 8. Juice of 1 lime 9. Salt and pepper, to taste 10. 3 avocados, sliced 11. 1/2 cup sour cream 12. 1/2 cup crumbled cotija cheese 13. 1/4 cup freshly squeezed lime juice 14. 1/4 cup chopped cilantro 15. 6 cups cooked rice or quinoa, warmed 16. Lime wedges for serving

Instructions

1. Marinate the chicken thighs with taco seasoning and let it sit for at least 30 minutes.
2. Preheat the grill to medium high heat. Brush the chicken with olive oil and season with salt and pepper. Grill until cooked through, about 6 8 minutes per side.
3. In a large bowl, mix together corn kernels, red bell pepper, jalapeno peppers, chopped cilantro, lime juice, salt, and pepper. Set aside.
4. For guacamole, mash avocados with a pinch of salt and pepper, and set aside.
5. In another bowl, combine sour cream, lime juice, chopped cilantro, and a pinch of salt and pepper for the zesty lime crema.
6. Assemble the taco bowls by placing warmed rice or quinoa in a bowl, top with grilled chicken, spicy corn salsa, guacamole, zesty lime crema, and cotija cheese. Serve with lime wedges on the side.

Chef’s Insight

Don't be afraid to adjust the spice levels to your taste preference, adding more jalapeno or taco seasoning as desired.

Notes

This recipe is perfect for a family gathering or a friendly get-together.