Spring is in the air, meaning the temperatures are rising and our outdoor grill is ready to be fired up. I decided to try my hand at a healthy version of a burrito that is filled with delicious marinated grilled chicken. I love putting together a marinade and then grilling up the meat. There are so many flavors and varieties of meals you can make. This burrito bowl falls into that category. You can truly make this meal your own. The grilled chicken lays atop cooked long-grain rice with avocado, black beans, pico de gallo, cilantro, and a squeeze of a slice of lime. You can easily tailor it to fit your taste buds by including sour cream, lettuce, a sprinkle of cheese, bell peppers, onions, or whatever you enjoy.
Ingredients:
For the chicken marinade:
- 1 1/2 lbs chicken breast
- 1/4 cup Olive Oil
- 1/4 cup water
- Juice of 3 limes
- 1 tsp salt
- 1 1/2 tsp paprika
- 1/4 tsp cumin
- 1 tsp onion powder
- 2 tsp chili powder
Toppings:
- 3 cups cooked rice (1 cup dried rice, cooked)
- 1 avocado
- 1 can (15 ounces) black beans
- 1/2 cup pico de gallo
- 1/3 cup cilantro, roughly chopped
- 1 lime cut into slices
Directions:
- Using a large resealable plastic bag, place the marinade ingredients minus the chicken in the bag. Close the bag and shake to mix the ingredients. Last add the chicken and let marinate in the fridge for 30 minutes or up to 8 hours. I prefer to let it marinate for a few hours.
- Once the chicken has marinated, grill on medium heat until cooked through and no longer pink in the middle. Time will vary based on the thickness of your chicken. Start with 7 minutes a side.
- When the chicken is finished grilling, cut into bite sized pieces.
- Place the rice in individual bowls and top with the chicken, avocado, black beans, pico de gallo, cilantro, and squeeze with a slice of lime.
- Enjoy!