Grilled Chicken Burrito Bowl

• Gluten free

• Meat

  • 3 Chicken breasts, boneless skinless

• Produce

  • 1 Avocado
  • 1 Black beans
  • 1/2 cup Cilantro, leaves
  • 1 Cilantro
  • 1 Corn
  • 2 cloves Garlic
  • 1 Green onions
  • 1 Lettuce
  • 1/4 tsp Oregano, dried
  • 1/2 cup Red onion
  • 1 Tomatoes

• Condiments

  • 2 tbsp Lemon juice, fresh
  • 1 tbsp Ranch dressing
  • 1 Salsa
  • 1 tsp Taco sauce

• Pasta & Grains

  • 1 Brown rice, cooked

• Baking & Spices

  • 1/8 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Dairy

  • 1 Cheese

Found on yummyhealthyeasy.com

Description

Ingredients

• 3 boneless, skinless chicken breasts
• 2 cloves garlic, minced
• ½ cup red onion, diced
• 2 Tbsp. fresh lemon juice
• ¼ tsp. ground cumin
• ¼ tsp. salt
• ⅛ tsp. pepper
• ¼ tsp. dried oregano
• ½ cup cilantro leaves
• ½ cup olive oil
• cooked brown rice
• black beans, drained and rinsed
• chopped lettuce
• corn
• avocado, diced
• shredded cheese
• green onions
• cilantro
• tomatoes
• salsa
• 1 Tbsp. ranch dressing
• 1 tsp. taco sauce

Directions

• Combine marinade ingredients (except chicken) into food processor or blender and blend together until thoroughly mixed.
• Place chicken breasts into a large resealable baggie. Pour marinade over the chicken, seal the bag and let marinate for several hours in the refrigerator.
• Grill chicken until internal temperature reaches 165ºF. Take off grill and let rest.
• Meanwhile, prepare your burrito bowls by layering cooked rice, black beans and lettuce. Add spoonfuls of any toppings desired.
• Slice cooked chicken and top burrito bowl with it.
• In a small bowl, mix together the ranch and taco sauce. Taste and add more of either ranch or taco sauce. (I double this recipe and drizzle it on as Im eating each layer of the bowl.)
• Drizzle chicken with ranch taco sauce and/or salsa and enjoy!