Burrito Bowl With Grilled Chicken

Ingredients

• 1 ½ lbs. boneless skinless chicken breasts or tenders
• ¼ cup olive oil
• ½ cup water
• ½ cup lime juice
• 1 ½ tsp. smoked paprika
• 1 tsp. white sugar, or stevia
• 1 tsp. sea salt
• ½ tsp. ground cumin
• 2 tsp. minced garlic

Instructions

1. Mix all ingredients together and pour over thawed chicken breasts or tenders in a gallon size zip lock bag.
2. Marinate at least 30 minutes or overnight.
3. Grill at 350 degrees for about 4-5 minutes per side, if using tenders. Grill about 7-8 minutes per side, if using whole chicken breast.

For the rice:

4. Cook 1 cup 4Sisters organic white or brown rice according to package directions. We used white rice.
5. Toss the cooked rice with fresh cilantro, lime juice, salt, and pepper, to taste.

Toppings:

6. Any salad greens or spinach or your favorite salad green mixture.
7. Black beans-drained, pico de gallo, avocado slices, light sour cream.

To assemble:

8. Slice chicken tenders or chicken breasts.
9. Divide the cooked rice mixture between 4 bowls and top with grilled chicken and other toppings of your choice:
10. Mixed greens, black beans-drained, pico de gallo, sliced avocado, with a dollop of light sour cream on top!

Notes

• Serves 4