How To Make Burrito Bowls with Chicken
Level up your burrito bowls with grilled marinated chicken, olive oil, lime juice, and spices. You can use white or brown rice or even quinoa for the base.
Serves:
Ingredients
- 1¼lbsNatureRaised Farms Boneless Skinless Chicken Breasts
- ¼cupolive oil
- ½cuplime juice
- 1tspsugar
- 1tspkosher salt
- ⅓tspground cumin
- 2garlic cloves,minced
- ¼cupwater
- 1½tspsmoked paprika
- 1tsponion powder
- 2tbspchili powder,or more depending on preference
- 3cupscooked white rice,brown rice or quinoa
- ⅓cupcilantro leaves,chopped
- 1juice lime
- salt and pepper,to taste
- 15ozblack beans,drained and rinsed
- ½cupsalsa,or pico de gallo
- 1avocado,thinly sliced
- ¼cuplight sour cream
- ½cupromaine lettuce,shredded
Instructions
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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.
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Seal the bag and shake to combine. Add the chicken to the bag of marinade, seal, and place in fridge and marinate for at least 30 minutes or up to 8 hours.
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Preheat a grill, grill pan, or skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes on each side or until cooked through.
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Chop the cooked chicken into bite-sized pieces.
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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.
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Divide the rice between 4 bowls. Arrange the chicken, beans, salsa, avocado, sour cream, and lettuce on top of the rice. Serve immediately.
Nutrition
- Calories: 983.63kcal
- Fat: 28.83g
- Saturated Fat: 5.31g
- Trans Fat: 0.01g
- Monounsaturated Fat: 16.62g
- Polyunsaturated Fat: 4.20g
- Carbohydrates: 123.88g
- Fiber: 23.87g
- Sugar: 6.27g
- Protein: 61.56g
- Cholesterol: 108.51mg
- Sodium: 1342.08mg
- Calcium: 221.32mg
- Potassium: 2667.28mg
- Iron: 9.86mg
- Vitamin A: 146.37µg
- Vitamin C: 20.97mg
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