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Everything tastes better in a bowl. You can get a little messy with the presentation and pile on whatever ingredients you're in the mood for, plus you have permission to eat your dinner with a spoon cross-legged on the couch if you feel like it. That's the the best kind of dinner. (Our Associate Food Editor Kelli Foster agrees. Her latest cookbook, Buddha Bowls, contains 100 one-bowl recipe ideas. And if you ask her, there's even more where that came from.)
This grilled chicken taco bowl recipe from Chelsea's Messy Apron is just another perfect example of the magic that happens when dinner meets bowl. If you have a few grilled chicken breasts on hand, all that's left to do is whip up a fresh avocado-corn salsa and pile it on top of a quick homemade cilantro-lime rice.
If you don't have grilled chicken on hand, marinate chicken breasts in olive oil, lime juice, minced garlic, ground cumin, paprika, chili powder, salt, and pepper. Get the salsa going while the chicken grills. Dice avocados, red onion, red pepper, and cilantro and toss together with olive oil, lime juice, and spices. Slice the kernels off of four ears of corn and combine. Voila!
Now you officially have all the building blocks to make a delicious taco bowl dinner. Store leftovers separately in the fridge and they'll be ready to assemble into bowls in no time.
→ Get the Recipe: Grilled Chicken Taco Bowls with Avocado Corn Salsa from Chelsea's Messy Apron