Chicken, Peaches and Corn Salsa Taco Bowl
Oh boy, this is my new favorite summer meal. The peaches and corn salsa are the stars of this “in season” summer dish. If you are looking for a vegetarian option, use chickpeas and seasoning with spices and roast in the oven or electric skillet.
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
Preheat skillet and spray with avocado oil spray. Then add corn and slightly brown for 4-5 minutes.
Remove from heat and mix in olive oil, jalapeno, onion, cabbage, lime juice, cilantro and add salt as desired.