Southwest Grilled Chicken Bowl with Cilantro-Lime Rice

Southwest Grilled Chicken Bowl with Cilantro-Lime Rice

• 1 boneless skinless chicken breast
• 1/2 cup cooked brown rice
• 1 Tbsp chopped fresh cilantro leaves
• 2 Tbsps fresh squeezed lime juice
• 1/2 cup cherry tomatoes halved
• 1/4 cup organic corn
• 1/2 cup black beans, drained and rinsed
• 1/2 avocado, sliced
• 1 Tbsp grated cheese
• 1 green onion, sliced
• fresh lime wedges

Chicken marinade:

• 1/2 tbsp olive oil
• 1 tsp raw honey
• 1/2 Tbsp fresh lime juice
• 1/4 tsp cumin
• 1/4 tsp coriander
• 1/4 tsp garlic powder

Instructions:

Place chicken together with the marinade ingredients in a small Ziploc bag or glass bowl.

Rub marinade over chicken then seal bag while pressing the excess air out, or place a lid or plastic wrap over the bowl.

Transfer to the refrigerator and marinate at least 30 minutes or up to 6 hours.

Preheat grill to medium-high heat.

Carefully brush grill with a bit of avocado oil or olive oil; don't burn yourself!

Place chicken on the grill and cook for about 4-5 minutes per side or until cooked through and no longer pink in the center (the internal temperature has to reach 165 degrees).

Allow chicken to rest for 8 minutes, then slice.

Meanwhile, stir the chopped cilantro, and fresh lime into your brown rice.

Assemble all salad ingredients as shown in a large glass container, and serve, or refrigerate, sealed well, 3-5 days for food prep.

Enjoy!