Chicken, Peaches and Corn Salsa Taco Bowl

1 pound of boneless skinless chicken breast or chicken thighs

2 tablespoons of grapeseed or avocado oil

1 ½ teaspoon each cumin, chili powder and minced garlic

½ teaspoon each salt, paprika, red pepper flakes

¼ teaspoon pepper and oregano

4 peaches, cut in half and pitted

2 cups of cooked rice or cauliflower rice (see recipe)

2 avocado, mashed and mix with lime juice and salt to taste

purple cabbage, sliced (cone 4)

Cotija cheese (optional)

Lime wedges

1. Marinate chicken with oil and spices for 1 hour or longer.

2. Grill or cook in electric skillet at 425 (10 minutes a side, lid ajar)

3. Brush peach with oil and grill for 2 minutes per side.

4. Make corn/lime salsa.

5. Assemble bowls with rice, corn salsa, peaches, avocado mash and chicken.

6. Top with cheese and lime juice.

Corn and Lime Salsa

4 ears of corn

2 Tablespoons of olive oil (I like garlic infused)

1 jalapeno, finely chopped

½ red onion, diced or cone 2

⅓ cup cilantro (finely chopped)

Juice of one lime

1. Preheat skillet and spray with avocado oil spray. Then add corn and slightly brown for 4-5 minutes.

2. Remove from heat and mix in olive oil, jalapeno, onion, cabbage, lime juice, cilantro and add salt as desired.