Mexican Street Corn Bowl with Grilled Chicken

Ingredients

• 1 cup dry instant brown rice
• 1¼ pounds boneless, skinless chicken breasts
• 2 large ears fresh corn, silks and husks removed
• 1½ tablespoons olive oil
• ¾ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 3 DOLE^® Limes, juiced (about 3 tablespoons)
• 2 tablespoons chopped fresh cilantro
• ¼ teaspoon smoked paprika
• 2 tablespoons grated Parmesan cheese
• 1 package (12.9 ounces) DOLE^® Chopped Chipotle & Cheddar Kit™
• 1 DOLE^® Avocado, peeled, pitted and thinly sliced
• 1 cup chopped DOLE^® Pineapple

Directions

1. Prepare outdoor grill for direct grilling over medium-high heat. Prepare rice as label directs.
2. Brush all sides of chicken and corn with oil; sprinkle with salt and pepper. Place chicken and corn on hot grill rack; cover and cook 8 minutes or until grill marks appear and internal temperature of chicken reaches 165℉, turning chicken once and corn frequently. Transfer chicken and corn to cutting board; let stand 5 minutes. Cut corn kernels from cobs into medium bowl; slice chicken ¼-inch-thick crosswise.
3. Add 1 tablespoon lime juice, cilantro and paprika to corn; toss and fold in cheese. Whisk dressing from Chopped Kit and remaining 2 tablespoons lime juice in a small bowl.
4. Serve rice in bowls topped with avocado, pineapple, chicken, corn mixture and remaining contents of Chopped Kit drizzled with dressing mixture.

Tips & tricks

Try replacing the chicken in this dish with shrimp.

For tostadas, layer bowl ingredients over tostada shells.