Ingredients
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!
Commentaires
Enregistrer un commentaire