Grilled Chicken Burrito Bowls

Serves: 2

Ingredients

2 boneless, skinless chicken breasts

MARINADE

• 2 Tbsp soy sauce
• 2 Tbsp fresh lime juice
• ½ tsp agave
• 1 tsp ground chipotle powder
• ½ tsp garlic powder
• ½ tsp black pepper
• Pinch of cayenne pepper

PICO DE GALLO

• ¼ red onion, chopped
• ½ jalapeno, seeded and diced
• 1 large tomato, seeded and chopped
• ¼ cup freshly chopped cilantro

BOWLS

• 2 cups cooked brown rice
• ½ avocado, diced
• Sour cream
• Lime wedges
  

  Cooking Process

1. In a large bowl, add ingredients for the marinade and whisk to combine. Add chicken breasts to the bowl. Refrigerate for 2 to 3 hours, or up to overnight.
2. Heat a grill or grill pan. Once hot, remove chicken from marinade and add to the grill or pan. Cook until no longer pink in the center, approximately 3 to 4 minutes on either side. Remove from heat and rest for 5 minutes. Slice into thin strips. Set aside.
3. In a medium bowl, stir together jalapeño, tomato, cilantro and red onion.
4. To assemble the bowls, start with brown rice as a base, dividing between the two bowls evenly.
5. Top each bowl with pico de gallo, sliced chicken, and avocado. Finish with a dollop of sour cream, lime wedges and an extra sprinkle of chopped cilantro.

Bon Apetite!