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Corn Avocado Salsa and Chicken Rice Bowl

A colorful and wholesome rice bowl featuring grilled chicken topped with a fresh corn and avocado salsa, packed with flavor, protein, and perfect for a quick weeknight dinner.
Print Recipe
Servings: 2

Ingredients

  • Corn Salsa Ingredients:
  • 1½ cups corn optional: roasted for extra flavor
  • 1 cup diced tomatoes
  • ½ avocado diced
  • ¼ red onion finely chopped
  • 3 –4 tablespoons chopped cilantro
  • 1 jalapeño finely chopped (remove seeds for less heat)
  • Juice of 1 lime
  • Salt to taste
  • Chicken Ingredients:
  • 2 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder or garlic powder
  • 1 teaspoon salt
  • ½ teaspoon cumin

Instructions

  • If your chicken breasts are thick, pound them to an even thickness for uniform cooking.
  • In a bowl, combine the chicken breasts with olive oil, paprika, chili powder, onion powder, salt, and cumin. Rub the seasoning evenly over the chicken. Cover and refrigerate for at least 20 minutes to marinate.
  • While the chicken marinates, prepare the salsa.
  • Optional: For roasted corn, sauté corn in a pan with a bit of butter over medium heat for about 10 minutes until lightly charred. Let it cool.
  • In a mixing bowl, combine the corn, tomatoes, avocado, red onion, cilantro, and jalapeño. Squeeze in the lime juice, season with salt, and toss gently to mix.
  • Heat a drizzle of oil in a pan over medium heat. Grill the marinated chicken breasts for 5–6 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Let rest for a few minutes before slicing.
  • Serve the grilled chicken over rice, topped generously with the fresh corn salsa.