Chicken Burrito Bowls

Ingredients

• Chicken:
• 4 6 oz boneless skinless chicken breasts
• 1 tsp chili powder
• 1 tsp seasoned salt
• 1 tsp lemon pepper
• 1/2 tsp ground cumin
• 2 Tbsp olive oil
• Honey Lime Vinaigrette:
• 1/4 cup fresh lime juice
• 2 Tbsp honey
• 1 Tbsp vegetable oil
• 1 Tbsp grated onion
• 1 tsp granulated sugar
• 1 tsp whole grain or Dijon mustard
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp granulated garlic
• 1/4 tsp ground cumin
• 1/4 tsp Mexican or Italian oregano
• Cilantro Lime Rice:
• 1 cup basmati rice ((plus 2 cups water to make))
• 1 tsp salt
• 2-3 Tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• Additional Toppings:
• 2 cups shredded colby jack cheese (use your favorite)
• 1 15 oz can sweet corn (drained)
• 1 15 oz can black beans (drained and rinsed)
• 1 cup cherry tomatoes (halved)
• 4 cups chopped romaine lettuce
• 2 medium avocados (cubed)
• 1 bunch green onions (thinly sliced)
• Additional toppings: Sour cream, hot sauce, pico de gallo

Instructions

1. 1

   Chicken: In a small bowl, mix together oil, chili, salt, lemon pepper and cumin. Rub on all sides of chicken. Place into a plastic storage bag and chill for 4 hours or overnight. To prepare: Grill over medium for 4-6 minutes per side or until juices run clear. Let stand for 5 minutes, then cut into bite-size pieces.

2. 2

   Honey-Lime Vinaigrette: To a mason jar add lime juice, honey, oil, onion, sugar, mustard, salt, pepper, garlic, cumin and oregano. Place the lid on and shake until fully combined and emulsified. Chill, shaking again before serving.

3. 3

   Rice: To a medium size saucepan add rice, 2 cups water and salt. Bring to a boil, then lower the heat. Leave lid slightly offset and simmer for about 20 minutes, stirring and replacing water, if needed. Cook until tender. Cover completely and let steam for 5-10 minutes. To the rice add lime juice and cilantro, fluff with a fork. Leave uncovered.

4. 4

   Assemble: Place rice into bottom of bowl, top with chicken, cheese, corn, beans, tomatoes, lettuce, avocado and green onion. Adding sour cream, hot sauce, whatever you like.

5. 5

   Drizzle lightly with honey-lime vinaigrette and serve.

6. 6

   Please Note: Nutritional values will vary depending on toppings used.