Grilled Tajin Chicken
This Tajin Chicken Bowl is a fresh, vibrant meal that’s perfect for summer. Juicy grilled chicken is seasoned with chili-lime Tajin, served over arugula with grilled corn, avocado, and more. Tossed with a quick vinaigrette, it’s light, bold, and ready in under 15 minutes!
Servings: 2
Calories: 744kcal
Equipment
Ingredients
- olive oil spray
- 2 tablespoons tajin seasoning
- 1 teaspoon brown sugar
- 1 teaspoon paprika
- 1 pound chicken cutlets
- 1 ear of corn
- 2 cups baby arugula
- 3/4 cup cherry tomatoes halved
- 1 cucumber thinly sliced
- 2 tablespoons red onion diced
- 3/4 cup crumbled feta
- 1 avocado sliced
Vinaigrette
- 1/4 cup olive oil
- juice of 1 lime
- salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat. Lightly spray the grill grates with olive oil to prevent sticking.olive oil spray
- Combine the Tajín, brown sugar, and paprika in a small bowl. Then season the chicken cutlets, ensuring both sides are evenly coated. Lightly spritz both sides of the chicken with olive oil.2 tablespoons tajin seasoning, 1 teaspoon brown sugar, 1 teaspoon paprika, 1 pound chicken cutlets
- Place the seasoned chicken and the ear of corn on the grill. Grill the chicken for 4-5 minutes, then fllip and cook an additional 2 minutes or until the internal temperature reaches 165°F.At the same time, grill the corn for 8-10 minutes, turning occasionally until it’s charred and cooked through. Allow the chicken to cool for a few minutes before slicing into bite-sized pieces or strips.1 ear of corn
- Once the corn is grilled, remove it from the grill and let it cool slightly. After it’s cooled, cut the kernels off the cob.
- While the corn and chicken are cooking, whisk together the olive oil, lime juice, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.1/4 cup olive oil, juice of 1 lime, salt and pepper
- In a large bowl, toss the baby arugula with the olive oil vinaigrette. Divide the arugula between two bowls and top with the grilled chicken, corn kernels, cherry tomatoes, cucumber, red onion, crumbled feta, and sliced avocado.2 cups baby arugula, 3/4 cup cherry tomatoes, 1 cucumber, 3/4 cup crumbled feta, 2 tablespoons red onion, 1 avocado
- Serve the salad and enjoy!
Notes
- I like to lay all the ingredients over the arugula for this one but you can also combine everything in one big bowl
- You can add a dash of tajin to the vinaigrette if you want to tie in the flavors from the chicken even more
Nutrition
Calories: 744kcal | Carbohydrates: 27g | Protein: 54g | Fat: 49g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 32g | Trans Fat: 0.03g | Cholesterol: 95mg | Sodium: 194mg | Potassium: 1888mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1647IU | Vitamin C: 37mg | Calcium: 90mg | Iron: 3mg
