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:
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.
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.
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.
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.
Add Cheese and Sauce:
Sprinkle shredded cheese over the bowls.
Drizzle the yogurt or sour cream sauce over the top.
Garnish and Serve:
Garnish with fresh cilantro if desired and serve the chicken burrito bowls with lime wedges on the side.
