GRILLED CHICKEN BURRITO BOWLS




INGREDIENTS
CILANTRO RICE:
  • 1½ cups long grain white rice
  • 1/2 lime, juiced
  • 1 tablespoon chopped fresh cilantro
  • 1 pinch salt

CRISPY TORTILLA STRIPS:
  • 8 corn tortillas
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 pinch salt
  • 1 pinch black pepper

GRILLED TEX MEX CHICKEN:
  • 1½ pounds boneless, skinless chicken strips
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano

OTHER BOWL TOPPINGS:
  • 2 ears sweet corn
  • 1 medium avocado
  • 1/2 cup salsa
  • 1/2 cup sour cream
  • 1 medium red bell pepper
  • 1/2 medium red onion
  • 1 cup grape tomatoes
  • 2 medium jalapenos
  • 1 handful fresh cilantro

INSTRUCTIONS
PREPARE THE RICE:
  1. Cook the rice according to package instructions. Drain when cooked and add lime juice, cilantro, and a pinch of salt to rice. Let steam for a few minutes and then fluff with a fork. Set aside.

PREPARE THE CORN STRIPS:
  1. Preheat the oven to 375 degrees F. Slice corn tortillas into thin strips and spread out on a baking sheet. Toss with olive oil and spices. Bake for 10 to 12 minutes until lightly browned and crispy. Stir once halfway through to ensure even cooking.

PREPARE THE CHICKEN:
  1. Drizzle with olive oil and toss with spice mix (salt, pepper, chili powder, garlic powder, oregano). Grill over medium-high heat for about 8 minutes until cooked through. I recommend grilling the sweet corn and jalapeños at the same time!

ASSEMBLE THE BOWLS:
  1. Add rice to each bowl. Top with a few chicken strips, crispy corn strips, veggies, and a drizzle of sour cream. Garnish with fresh cilantro! Serve immediately!


 This Recipe adapted from >>>> Click Here

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