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⠀
Southwest Grilled Chicken Bowl with Cilantro-Lime Rice ??⠀
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makes 1 serving / bowl⠀
Ingredients for EACH bowl:⠀
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⠀
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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⠀
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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!⠀
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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 (internal temperature has to reach 165 degrees). Allow chicken to rest for 8 minutes, then slice.⠀
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Meanwhile, stir the chopped cilantro, and fresh lime into your brown rice.⠀
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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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