Marinade + Grilled Chicken:

• 4 small boneless, skinless chicken breasts
• 1/4 cup soy sauce (or tamari or coconut aminos)
• 2 tablespoons extra virgin olive oil (or avocado oil)
• 2 teaspoons Worcestershire sauce
• 2 teaspoons garlic, minced
• 1 teaspoon lemon juice

Mexican Street Corn Salad:

• 2 cups grilled corn kernels (approx. 3–4 ears of corn)
• 1/3 cup mayonnaise
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh cilantro, chopped
• 1–2 tablespoons lime juice
• 1/2 tablespoon garlic, minced
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1/4 cup red onion, diced
• 1/4 cup cotija cheese, crumbled

Other Rice Bowl Options + Toppings:

• 4 cups cooked rice of your choice
• Black beans (optional)
• Cherry tomatoes, halved (optional)
• Jalapeño slices (optional)
• Lime wedges
• Additional fresh cilantro leaves
• Sour cream
• 1–2 avocados, sliced