Burrito Bowls with Chicken
Servings: 1 yield(s)
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Ingredients
    Chicken Marinade
  • 1 /14 lb chicken (boneless, skinless)
  • 1/4 cup olive oil
  • 1/2 cup lime juice
  • 1 tsp sugar
  • 1 tsp Kosher salt
  • 1/4 tsp ground cumin
  • 2 garlic cloves
  • 1/4 cup water
  • 1 1/2 tsp smoked paprika
  • 1 to 2 tbsp chili powder
    • Bowl Ingredients
  • 3 cup cooked white rice (or brown rice)
  • 1/3 cup cilantro (chopped)
  • 1 lime (juiced)
  • salt and pepper to taste
  • 15 oz black beans (drained and rinsed)
  • 1/2 cup salsa (or pico de gallo)
  • 1 avocado (thinly sliced)
  • 1/4 cup sour cream
  • 1/2 cup romaine lettuce (shredded)
Instructions
    Chicken Marinade
  1. To prepare the marinade, pour the lime juice, olive oil and water into a large resealable bag. Add the garlic, sugar, salt, cumin, smoked paprika, onion powder and chili powder.
  2. Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in fridge - marinate at least 30 minutes or up to 8 hours.
    3. Meal Preparation
  3. Preheat a grill, grill pan or skillet over medium high heat. Add the chicken and cook for 5-6 minutes on each side or until cooked through.
  4. Chop the cooked chicken into bite sized pieces.
  5. Place the rice or quinoa in a large bowl; add the cilantro, lime juice and salt and pepper to taste; toss to coat the rice evenly.
  6. Divide the rice between 4 bowls. Arrange the chicken, beans, salsa, avocado, sour cream and lettuce on top of the rice. Serve immediately.