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Southwest Grilled Chicken Bowl with Cilantro-Lime Rice


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


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.




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