Blackened Chicken Taco Bowl
Ingredients:
For the bowl:
2 chicken breasts, butterflied
1 packet Siete taco seasoning
1 yellow bell pepper, cubed
1 red bell pepper, cubed
1/2 red onion (1/4 in slices)
2 corn on the cob
1 green squash
4, 1 inch pineapple quarters
1 cup jamine rice
Coconut milk
Water
Cilantro, chopped
1 clove garlic
1 tbsp butter
Olive oil
Romaine lettuce
For the toppings:
Lime
Avocado
Cucumber
Salsa ( get my homemade mango salsa here)
Step by step:
In a rice cooker, start your rice, instead of all water, cook with 50/50 water and coconut milk. Add butter and garlic clove
Once rice is cooking, pat your chicken breasts dry with paper towel and butterfly them in half so they cook through quicker. Drizzle olive oil and season with Siete
Then, prep all the veggies, pineapple, lettuce, and toppings and shuck the corn
Add all veggies to a foil tray and season with olive oil, salt and pepper, and the rest of Siete taco seasoning if any left . Then wrap each piece of corn in foil
Place the veggies, corn, and pineapple on the grill first. They will take about 15-20 minutes (depending on how hot your grill gets, charcoal or gas)
About 8 minutes til the veggies, pineapple, and corn are finished, place your chicken on. Cook each side 4 minutes, flipping every two minutes. Take everything off the grill when finished
By now the rice should be done cooking and now you can add in the cilantro so it stays green
Now you are ready to plate!
In your favorite bowl, add lettuce, rice, corn (cut off the cob), chicken, veggies, and pineapple (slice into smaller pieces). Top with fresh salsa, cucumber, avocado, and a fresh squeeze of lime! Enjoy!