Burrito Bowls with Chicken

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Burrito Bowls with Chicken

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings
Calories 684 kcal
Author Dinner at the Zoo

Ingredients

1 1/4 pounds NatureRaised Farms Boneless Skinless Chicken Breasts
¼ cup olive oil
? cup lime juice
1 teaspoon sugar
1 teaspoon kosher salt
¼ teaspoon ground cumin
2 cloves garlic minced
¼ cup water
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1-2 tablespoons chili powder depending on the heat level of your chili powder. I use a mild chili powder so I do the full 2 tablespoons.
3 cups cooked white or brown rice or quinoa
1/3 cup chopped cilantro leaves
the juice of 1 lime
salt and pepper to taste
1 15- ounce can of black beans drained and rinsed
1/2 cup salsa or pico de gallo
1 avocado thinly sliced
1/4 cup light sour cream
1/2 cup shredded romaine lettuce

Instructions

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.
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.
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.
Chop the cooked chicken into bite sized pieces.
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.
Divide the rice between 4 bowls. Arrange the chicken, beans, salsa, avocado, sour cream and lettuce on top of the rice. Serve immediately.