Description
A delicious grilled chicken breast seasoned with taco spices, served with creamy guacamole, charred corn, and fresh toppings.
Ingredients
Scale
- 1 grilled chicken breast (sliced)
- 1 teaspoon taco seasoning (or DIY: 1/2 teaspoon cumin, 1/4 teaspoon chili powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder)
- 1/2 cup roasted corn (frozen or fresh)
- 1/2 cup guacamole (1 ripe avocado mashed with lime juice, salt, and minced onion)
- 1 cup lettuce (romaine or butter lettuce)
- 1/4 cup shredded cheese (cotija, feta, or low-fat)
- 2 tablespoons plain Greek yogurt
- fresh cilantro (optional)
- 1 lime wedge (for garnish)
Instructions
- Season and Grill Chicken: Rub chicken breast with taco seasoning on both sides. Heat skillet or grill to medium-high. Cook 5 to 6 minutes per side until internal temperature hits 165°F. Cover with foil and rest 5 minutes, then slice against the grain.
- Char Corn: While chicken cooks, toss corn in hot skillet with no oil. Let sit untouched 2 minutes for blackened bits. Stir once and repeat.
- Make Yogurt Drizzle: Whisk Greek yogurt with squeeze of lime and pinch of cumin. Add 1 teaspoon water if too thick.
- Prepare Guacamole: Mash avocado with lime juice, salt, and minced onion. Add jalapeño if desired.
- Assemble: In bowl, layer lettuce first. Top with sliced chicken, guac dollops, charred corn, and cheese.
- Finish: Drizzle yogurt sauce generously and scatter cilantro. Serve with lime wedge.
Notes
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F.
- Adjust taco seasoning to taste if you prefer it spicier.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg