Weight watchers Chicken Burrito Bowls

Ingredients:

For the Chicken Marinade:

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 lime, juiced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste

For the Bowl:

• 2 cups cooked brown rice or quinoa
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• 1 cup shredded lettuce or mixed greens
• 1 avocado, sliced
• 1/2 cup shredded cheddar or Mexican blend cheese
• Fresh cilantro for garnish (optional)
• Lime wedges for serving

For the Sauce:

• 1/2 cup Greek yogurt or sour cream
• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken:
   • In a bowl, whisk together the olive oil, lime juice, ground cumin, chili powder, garlic powder, salt, and pepper.
   • Place the chicken breasts in a zip-top bag and pour the marinade over them. Seal the bag and marinate in the refrigerator for at least 30 minutes.
2. Cook the Chicken:
   • Preheat a grill or grill pan over medium-high heat.
   • Grill the chicken for about 6-8 minutes per side or until cooked through and no longer pink in the center. Allow the chicken to rest for a few minutes before slicing it into strips.
3. Prepare the Sauce:
   • In a small bowl, whisk together the Greek yogurt or sour cream, lime juice, ground cumin, salt, and pepper. Adjust the seasoning to taste.
4. Assemble the Bowls:
   • In serving bowls, arrange a portion of cooked rice or quinoa.
   • Top with black beans, corn, cherry tomatoes, shredded lettuce, sliced avocado, and grilled chicken strips.
5. Add Cheese and Sauce:
   • Sprinkle shredded cheese over the bowls.
   • Drizzle the yogurt or sour cream sauce over the top.
6. Garnish and Serve:
   • Garnish with fresh cilantro if desired and serve the chicken burrito bowls with lime wedges on the side.