Grilled Taco Chicken Bowls with a Corn Avocado Salsa

Our little guy (Bentley) is going through a bit of a hitting stage. His older brother might even be a little terrified of him. In attempts to combat the hitting, I’ve tried just about everything. One thing that works (somewhat) is making him give a “soft rub” if he does hit. I’ll say, “be soft, give it/him/her a rub.” (By “it” I mean whatever object he’s hit. Because yes, I really make him rub objects he hits haha).

But that “soft rub” has now pretty much turned into a very passive aggressive hit. It starts as a hard hit and before he pulls his arm back, he also softly rubs.

My more recent attempt to stop the hitting included buying a book on Amazon called “Hands are not for Hitting.” It got dozens of rave reviews and reviewers swore by this book in helping their kids to stop hitting. The minute it came in the mail, I read it to the boys. Except every time I said “hands are not for hitting” (a common phrase in the book), Bentley would hit the book as hard as he could. Every time I read the book his hitting takes an up-tick….so I’m thinking the book is more serving of a reminder that he could be hitting and hasn’t been for the last ten minutes…

So….back to the drawing board with this one.

Grilled Taco Chicken Bowls with a Corn Avocado Salsa

Recipe By Chelsea from
Source >>


  • Grilled Chicken;
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1/4 cup + 2 tablespoons olive oil, separated
  • 4 large juicy limes (1/2 cup lime juice + lime zest), separated
  • 2 teaspoons minced garlic
  • 3 teaspoons ground cumin, separated
  • 1/2 teaspoon paprika
  • 1 1/4 teaspoon chili powder
  • Salt and pepper
  • Grilled Corn and Avocado Salsa;
  • 4 ears sweet corn
  • Olive oil, salt and pepper
  • 2 large ripe avocados, diced
  • 1 small red onion (or half of a large one), diced
  • 1 small red bell pepper, diced
  • 1/3 cup fresh cilantro, finely chopped
  • 1 tablespoon minced garlic
  • 1/4 teaspoon crushed red pepper flakes, optional
  • Optional: serve over rice or quinoa (I like to add lime juice and cilantro to the rice!)

  1. Trim the chicken breasts of fat and pound them to even thickness to ensure even grilling. You can also slice them evenly in half widthwise for a quicker grill. Place the prepared chicken in a large ziplock bag and set aside.
  2. In a small bowl whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, 2 teaspoons cumin, paprika, chili powder, and salt + pepper (I use about a teaspoon of each). Once the mixture is well combined, remove about 2-3 tablespoons of the mixture and reserve for later.
  3. Add the rest of the marinade in the bag with the chicken. Seal the bag and then knead with your hands to ensure all of the chicken is well coated. Place in the fridge and marinate for at least 45 minutes and preferably 2-3 hours. Don't marinate longer than 5 hours.

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