Chicken Kebab Bowls
Chicken Kebab Bowls
Servings
4
servingsPrep time
40
minutesCooking time
15
minutesIngredients
2 tbsp olive oil
2 tsp ground cumin
2 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
2 lb boneless, skinless chicken
breasts, cut into 1-inch cubes
4 cups cooked long-grain white rice
1/2 cup chopped fresh cilantro, plus more for garnish
2 tbsp lime zest
1 head of romaine lettuce, washed and chopped
2 ears of corn, husks removed, grilled and kernels removed
2 plum tomatoes, seeded and chopped
1 cup pickled red onions
Directions
- Whisk together olive oil, cumin, paprika, garlic powder, salt and pepper in a large bowl. Place chicken in a large resealable plastic bag and cover with spice mixture. Seal and refrigerate at least 30 minutes, or overnight.
- Preheat grill or grill pan over medium-high heat. Thread marinated chicken onto skewers and grill, turning occasionally, until golden-brown and an internal temperature of 165°F is reached, about 12-15 minutes. Set aside.
- Combine cooked rice, cilantro and lime zest in a large bowl and toss to mix. Divide rice evenly between 4 bowls. Top with lettuce, corn, tomatoes, pickled red onions and chicken kebabs.
- Dollop with Good Foods Chunky Guacamole. Garnish with cilantro and serve.
Recipe Video
Notes
- Tip: Use canned fire-roasted corn kernels instead of grilled corn to save time.
