Grilled Chicken:

• 4 small boneless, skinless chicken breasts

• 1 batch chicken marinade (your choice – lime juice, olive oil, garlic, chili powder, etc.)

Mexican Street Corn Salad:

• 2 cups grilled corn (about 3–4 cobs)

• ⅓ cup mayonnaise

• ¼ cup feta cheese, crumbled

• 2 tablespoons fresh cilantro, chopped

• 1–2 tablespoons lime juice

• ½ tablespoon garlic, minced

• ½ teaspoon chili powder

• ¼ teaspoon paprika

• ¼ teaspoon kosher salt

• ⅛ teaspoon ground black pepper

• ¼ cup red onion, diced

• ¼ cup cotija cheese, crumbled

Rice Bowl Base & Toppings:

• 4 cups cooked rice (white, brown, jasmine, or cauliflower)

• Black beans

• Cherry tomatoes, halved

• Jalapeño slices

• Lime wedges

• Fresh cilantro leaves

• Sour cream

• 1–2 avocados, sliced