Grilled Chicken Burrito Bowls

Serves: 2


2 boneless, skinless chicken breasts


  • 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


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


  • 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.

Grilled Chicken Burrito Bowls

Bon Apetite!

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Grilled Chicken Burrito Bowls