Ingredients: |
Ingredients: For the Chicken:
1¼ lbs. Boneless Skinless Chicken Breasts
¼ c. Olive Oil
⅓ c. Lime Juice
1 tsp. Sugar
1 tsp. Kosher Salt
¼ tsp. Ground Cumin
2 Cloves Garlic, minced
¼ c. Water
1½ tsp. Smoked Paprika
1 tsp. Onion Powder
1-2 Tbsp. Chili Powder, depending on the heat level of your chili powder
Bowl Contents:
3 c. Cooked White or Brown Rice or Quinoa
⅓ c. Cilantro leaves, chopped
Juice of 1 Lime
Salt and Pepper to taste
1 - 15 oz. can of Black Beans, drained and rinsed
½ c. Salsa or Pico De Gallo
1 Avocado thinly sliced
¼ c. Light Sour Cream
½ c. Shredded Romaine Lettuce
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Directions: |
Directions:To prepare the marinade, pour the lime juice, olive oil and water into a large resealable bag. Add the garlic, sugar, salt, cumin, smoked paprika, onion powder and chili powder. Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in fridge - marinate at least 30 minutes or up to 8 hours. Preheat a grill, grill pan or skillet over medium high heat. Add the chicken and cook for 5-6 minutes on each side or until cooked through. Chop the cooked chicken into bite sized pieces. Place the rice or quinoa in a large bowl; add the cilantro, lime juice and salt and pepper to taste; toss to coat the rice evenly. Divide the rice between 4 bowls. Arrange the chicken, beans, salsa, avocado, sour cream and lettuce on top of the rice. Serve immediately. |
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