1Prepare the pineapple mango salsa by mixing 1/4 cup diced pineapple, 1/4 cup diced mango, 1 tbsp red onion, 1/2 tbsp jalapeño, 1/2 tbsp cilantro, juice from 1/2 lime, and chile lime seasoning.
2Prepare the pico de gallo by combining 1/2 cup diced tomatoes, 1/4 cup diced red onion, 1 tbsp jalapeño, 1/2 tbsp cilantro, juice from 1/2 lime, salt, and pepper.
3Heat 1/3 cup of roasted corn in a skillet with olive oil spray and season with "everything but the elote" seasoning.
4Season 150g of cubed chicken breast with 1 diced chipotle pepper, 1/2 tbsp cilantro, garlic powder, onion powder, paprika, salt, and pepper.
5Cook the chicken in a cast iron skillet over medium/high heat with light olive oil spray.
6Prepare the cilantro lime rice by adding 1/2 tbsp chopped cilantro and juice from 1/2 lime to 1/2 cup cooked white rice, then add salt.
7Assemble the bowl by layering the rice, chicken, pineapple mango salsa, pico de gallo, corn, and shredded lettuce.
Ingredients
0.25 cup diced pineapple
0.25 cup diced mango
1 tbsp red onion
0.5 tbsp jalapeño
0.5 tbsp cilantro
0.5 lime lime juice
1 chile lime seasoning
0.5 cup diced tomatoes, seeds removed
0.25 cup diced red onion
1 tbsp jalapeño
0.5 tbsp cilantro
0.5 lime lime juice
1 salt & pepper
0.33 cup Trader Joe’s fire roasted corn
1 everything but the elote seasoning
150 g boneless, skinless chicken breast
1 diced chipotle pepper
0.5 tbsp cilantro
1 garlic powder
1 onion powder
1 paprika
1 salt
1 pepper
0.5 tbsp chopped cilantro
0.5 lime lime juice
1 salt
Equipment
bowlspoonmeasuring cupslime juicerskilletcast iron skilletrice cooker