I make a version of this Chicken Taco Bowl at least twice a month, and it started as a way to use up peaches that were about to go soft on my counter. I love how the sweetness from the grilled peaches plays against the smoky chili spiced chicken and the tang of the corn salsa. It comes together in 35 minutes, which makes it an easy weeknight dinner even on busy nights. It’s earned a steady spot in my rotation right next to my chicken burrito bowl, another one I make on repeat for busy nights.
The first time I grilled peaches for this bowl, my son asked why I was “cooking fruit like it was meat.” He wasn’t sure about it until he tried a slice warm off the grill, dripping a little with juice, and now he asks for grilled peaches on everything from yogurt to pancakes. My daughter is more of a corn salsa girl. She likes to help toss the corn, jalapeño, and cilantro together while I get the chicken in the oven, and she always sneaks a few bites before it makes it into the bowl.
This one has become a regular in my dinner rotation because it feels a little special without being complicated, and it holds up well for lunches the next day. Let’s get into how I put it together.
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Ingredients for Chicken Taco Bowls with Grilled Peaches and Corn Salsa
Here’s what I use for this bowl, along with a few swaps that work if you’re missing something or just want to switch it up.
For the chicken:
- 1 lb. (450 g) boneless skinless chicken breasts, cut into strips
- 2 tablespoons olive oil
- 1½ teaspoon minced garlic
- 1½ teaspoon chili powder
- 1½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes
- ¼ teaspoon oregano
- ¼ teaspoon black pepper
I always use chicken breast here because it bakes up quick and stays tender in strips, but boneless thighs work well too if that’s what you have on hand. It’s the same chicken prep I rely on for my grilled chicken burrito bowl, since that quick marinate-and-bake method works for both.
For the grilled peaches and corn salsa:
- 4 ears fresh corn, husked and kernels cut from the cob
- 2½ tablespoons olive oil, divided
- 1 jalapeño, stemmed, seeded, and finely chopped
- ½ red onion, diced
- â…“ cup (15 g) fresh cilantro, chopped
- juice of 1 lime
- salt and pepper, to taste
- 2 peaches, halved and pitted
In my experience frozen corn (thawed) or canned corn works fine here if fresh peak season corn isn’t available. It won’t char quite the same, but the flavor still comes through.
Other ingredients:
- 2 cups (400 g) cooked basmati or jasmine rice (about â…” cup dry rice, cooked)
- 2 ripe avocados, peeled and pitted
- juice of 1 lime
- salt, to taste
- 2 oz. (55 g) cotija cheese, finely crumbled
Garnish (optional):
- red pepper flakes
- chopped fresh cilantro
- lime wedges
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Step-by-Step Instructions
My go-to method here is prepping the chicken first so it can marinate while I handle the corn and peaches. That way everything is ready around the same time.
- Preheat the oven to 425°F (220°C). In a ziplock bag, combine the chicken strips with the spices and olive oil. Refrigerate for about 20 minutes, then bake for 13 to 15 minutes, or until the chicken is cooked through and no longer pink in the center.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until charred, about 8 to 10 minutes. Let the corn sit undisturbed for a minute or two at a time instead of stirring constantly. That’s what actually gets you those charred spots instead of just steamed corn.
- In a medium bowl, toss together the charred corn, jalapeño, lime juice, red onion, and cilantro. Season with salt and pepper to taste.
- Brush the peach halves with ½ tablespoon of olive oil, then grill until tender and char marks appear, about 2 minutes per side. Remove from the grill and let cool slightly, then slice.
- Mash the avocado in a small bowl. Stir in the lime juice and salt to taste.
- Divide the rice evenly between 4 bowls. Top each bowl with chicken, grilled peaches, corn salsa, mashed avocado, and crumbled cotija cheese. Finish with a squeeze of fresh lime juice, chopped cilantro, and red pepper flakes.
Chicken Taco Bowls with Grilled Peaches and Corn Salsa
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C). In a ziplock bag, combine the chicken strips with the spices and olive oil. Refrigerate for about 20 minutes, then bake for 13 to 15 minutes, or until the chicken is cooked through.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until charred, about 8 to 10 minutes.Let the corn sit undisturbed for a minute or two at a time instead of stirring constantly. That’s what actually gets you those charred spots instead of just steamed corn.
- In a medium bowl, toss together the charred corn, jalapeño, lime juice, red onion, and cilantro. Season with salt and pepper to taste.
- Brush the peach halves with 1/2 tablespoon of olive oil, then grill until tender and char marks appear, about 2 minutes per side. Remove from the grill and let cool slightly, then slice.
- Mash the avocado in a small bowl. Stir in the lime juice and salt to taste.
- Divide the rice evenly between 4 bowls. Top each bowl with chicken, grilled peaches, corn salsa, mashed avocado, and crumbled cotija cheese. Finish with a squeeze of fresh lime juice, chopped cilantro, and red pepper flakes.
Nutrition
Notes
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What to Serve With Chicken Taco Bowls with Grilled Peaches and Corn Salsa
This bowl is pretty complete on its own, but a few sides round it out nicely.
Black beans: A scoop of warm black beans adds extra protein and fiber without competing with the other flavors. It’s the same beans I lean on in my vegetarian burrito bowl when I want extra plant-based protein.
Tortilla chips: My family loves having a small handful on the side for scooping up extra corn salsa.
Simple green salad: A light salad with lime vinaigrette adds crunch and balances the richness of the avocado and cheese.
Elote-style street corn: If you want to lean further into the corn flavor, a small side of elote pairs well without feeling repetitive.
Storage & Serving Tips
Store the chicken, rice, corn salsa, and grilled peaches in separate airtight containers in the fridge for up to 4 days. Keeping the mashed avocado separate and adding fresh lime juice on top helps it stay green longer.
To reheat, warm the chicken and rice together in the microwave for a minute or two, then add the cold toppings fresh so the peaches and salsa keep their texture. Pro tip: I usually assemble everything except the avocado ahead of time for easy lunches, then mash a small batch of avocado right before eating.
This bowl is also easy to switch up. Swap the rice for quinoa or cauliflower rice, use shrimp or steak instead of chicken, or wrap everything in a tortilla for a handheld taco version.
My Favorite Sauces for Chicken Taco Bowls with Grilled Peaches and Corn Salsa
A drizzle of sauce ties the sweet peaches and smoky chicken together, and I usually keep one of these on hand in the fridge. Here are a few that work especially well with this bowl.
Creamy cilantro lime sauce: A blended sauce of cilantro, lime juice, and a creamy base adds a bright, herby finish that cuts through the richness of the avocado and cheese.
Avocado yogurt sauce: Blending avocado with plain yogurt and a little lime juice gives you a cool, tangy sauce that echoes the mashed avocado already in the bowl while adding extra creaminess.
Green sauce with garlic and cumin: A blend of cilantro, garlic, lime juice, cumin, and yogurt makes a punchy, herbaceous sauce that pairs well with the chili spiced chicken. I first started making it for my carnitas burrito bowl, and it’s just as good spooned over this one.
Lime ranch: Ranch dressing whisked with fresh lime juice is a simple option if you want something familiar and kid friendly. It’s a favorite in my house on nights when my daughter wants something less spicy.
Conclusion
This Chicken Taco Bowl has earned its spot in my regular rotation because it feels like a treat without taking up my whole evening. The grilled peaches make it a little different from a typical taco bowl, and that’s usually what gets people asking for the recipe. And if this one’s a hit, my steak burrito bowl is another regular in my Tex-Mex lineup worth trying next. Give it a try this week, and don’t be surprised if your family starts requesting grilled peaches on other dishes too.
