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Grilled Chicken Bowl


Grilled Chicken Bowl Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs
  • Salt and black pepper
  • 4 ears of corn, without husks
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 tbsp olive oil
  • 1 15ounce can black beans, drained
  • Juice of 1 lime
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 3 tbsp sour cream
  • 1/2 tsp red pepper flakes
  • 1/4 cup Cotija or Feta cheese crumbles, plus extra for garnishing
  • 1/2 cup fresh chopped cilantro


Preheat the grill to high.
Season each side of the chicken with salt and pepper and place on the hot grill.
Grill for about 4 minutes each side depending on thickness or internal temperature reaches 165 degrees.
Transfer chicken to a plate, cover with foil and set aside.
Place the corn on the grill and cook, turning until al sides are charred. Transfer to a plate.
Place the bell peppers onto the grill and let them blacken on every side.
Transfer the blackened peppers to a plastic zip lock bag, seal and let rest for 2-3 minutes.
Place a skillet on a medium heat and add the olive oil.
Use a sharp knife to slice down the sides of each corn, making the kernels fall off and add to the pan.
Peel the peppers and discard the inside, dice and add to the pan.
Add the drained black beans, lime juice, chili powder, paprika, garlic, and cumin. Stir well.
Add the sour cream and pepper flakes and stir.
Finally add the Feta cheese and chopped cilantro.
Stir and divide between two bowls.
Slice the chicken into strips and add on top of the bowl.
Garnish with more Feta and chopped cilantro if desired.

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