3chicken breasts grilled(or rotisserie chicken if you're in a hurry)
3-4earsof corn (or frozen if in a hurry--I like fire roasted)
1 1/2cupsbasmati riceprepared according to package directions
2limes(1 for sauce, and one for squeezing over bowls)
1bunchcilantro(1/2 cup for rice, 4 T for sauce, more for topping)
salt & pepperto taste
1cupshredded cheese of your choiceI used a Mexican blend
1canblack beansdrained and warmed
sliced cherry tomatoes
diced red or orange peppers
Chicken:Salt & pepper chicken breasts and grill until no longer pink in the middle (165 internal degrees). You can also sub rotisserie chicken pulled from the bones for a quicker option.
Corn:If it's sweet corn season, I definitely recommend brushing ears of corn with olive oil and tossing on the grill until golden on all sides. But, you can sub frozen corn instead. Look for the kind that is fire roasted, or toss a bag of regular frozen corn in a skillet with a little butter and sautee until caramelized.
Rice:Prepare basmati rice according to package directions. After rice is fully cooked, add 1/2 cup chopped cilantro, 3 tablespoons lime juice, and 1 teaspoon of olive oil. Fluff with fork.
Sauce: Mix 1/2 cup mayo, 4 tablespoons chopped cilantro, 2 tablespoons fresh lime juice, 1/4 teaspoon garlic powder. Mix well and season with salt & pepper to taste. (You can add a little more lime juice or water to thin the sauce to your desired consistency. It should be thin enough to drizzle over the bowls).
Assemble the bowls:Begin with a base layer of rice. Add black beans, corn, chicken and then your desired toppings. We used tomatoes, red peppers, avocados and extra cilantro but pick and choose the toppings your family will enjoy. Some other ideas might be diced onions, salsa, black olives, jalapeno peppers, or guacamole. These are very customizable!