Get Recipe Ingredients
Ingredients
For the chicken:
- 2 large boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp cumin
- Salt and pepper, to taste
For the bowl:
- 2 cups cooked white or cilantro-lime rice
- 1 avocado, sliced
- ½ cup grilled corn (cut from cob or thawed frozen)
- ½ cup thinly sliced red and yellow bell peppers
- ¼ cup thinly sliced red onion
- 1 cup shredded romaine lettuce (base layer)
- ½ cup Tajín® pepitas
- Lime wedges, for serving
- Mexican crema, sour cream, or plain yogurt (optional, for drizzle)
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Instructions
- Rub chicken breasts with olive oil and season with chili powder, paprika, garlic powder, cumin, salt, and pepper.
- Grill or pan-cook over medium heat for 5–6 minutes per side until cooked through. Let rest, then slice.
- While the chicken cooks, prepare all bowl toppings and warm the corn and rice if needed.
- To assemble each bowl, start with a layer of romaine, then add rice, sliced chicken, avocado, corn, peppers, and onions.
- Top with a generous spoonful of Tajín pepitas.
- Drizzle with crema if desired and serve with lime wedges on the side.
