Burrito Bowls with Chicken
Ingredients
The chicken
-
1 1/4
pounds
Boneless Skinless Chicken Breasts
-
¼
cup
olive oil
-
⅓
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
The base and toppings
-
3
cups
cooked white or brown rice or quinoa
-
⅓
cup
chopped cilantro leaves
-
1
lime
juice of
-
to taste
salt and pepper
-
1
15-ounce can
black beans, drained and rinsed
-
½
cup
salsa or pico de gallo
-
1
avocado
thinly sliced
-
¼
cup
light sour cream
-
½
cup
shredded romaine lettuce
Instructions
- Prepare the marinade by mixing lime juice, olive oil, water, garlic, sugar, salt, cumin, smoked paprika, onion powder, and chili powder in a resealable bag.
- Add the chicken to the marinade, seal the bag, and refrigerate for at least 30 minutes or up to 8 hours.
- Preheat a grill or skillet over medium-high heat and cook the chicken for 5-6 minutes on each side until cooked through.
- Chop the cooked chicken into bite-sized pieces.
- In a large bowl, combine the rice or quinoa with cilantro, lime juice, and salt and pepper to taste.
- Divide the rice mixture among four bowls and top with chicken, beans, salsa, avocado, sour cream, and lettuce.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
684
Total fat
24g
Total carbohydrates
61g
Total protein
55g
Sodium
585mg
Cholesterol
121mg
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