Grilled Chicken Rice Bowl with Corn Salsa
This grilled chicken rice bowl with corn salsa is fresh, zesty, and balanced. This bowl hits every single time.
Table of Contents
Ingredients
Chicken
2 lbs chicken breast
3 tbsp oil
2 tbsp chicken bouillon
1 tbsp garlic powder
1 tsp cumin
1 tsp sazón
1 tbsp oregano
Corn Salsa:
1 cup cherry tomatoes
1/2 red onion
Cilantro
1 can corn
1 tsp garlic powder
1 tsp black pepper
2 tsp salt
2 tbsp olive oil
Juice of 1/2 lemon
Sauce:
Cilantro
3 tbsp olive oil
1 tbsp garlic
2 tsp seasoning
1/3 cup water
Juice of 1/2 lemon
1 tsp sugar
Hot sauce
Salt
White rice
Step-by-Step Instructions
Cook rice first and keep warm.
Slice and score chicken. Season well.
Cook chicken on medium-high heat, 6 minutes per side.
Rest and slice.
Mix all corn salsa ingredients in a bowl.
Blend sauce ingredients until smooth. Adjust seasoning.
Assemble bowls with rice, chicken, salsa, and sauce.
Notes from My Kitchen
That sauce ties everything together.
