Grilled Chicken Burrito Salad Bowls #healthy #salad

Solid, filling and a bravo Burrito Bowl meets up in minutes! Brimming with crisp fixings and unbelievable flavor because of your preferred dressing, these burrito bowls are the ideal case of a sound, generous dinner without relinquishing your taste buds.

Flame broiled Chicken Burrito Bowls are extremely popular. I figure we can express gratitude toward Chipotle for that. It's made with all that you stuff inside a burrito… .without the enormous flour tortilla. It's fundamentally the more advantageous variant of the burrito.

There is a reason that individuals can't get enough of protein bowls — you get a decent measure of protein, sound carbs, and vegetables. It's a filling, fulfilling, tasty dinner.

The base of the burrito bowl is dark beans, which are carbs that give you a decent measure of vitality. Pico de gallo and new avocado cuts or guacamole are set on the top. Since it is corn season, new simmered corn is added to the dishes. The excellence of old fashioned corn is that it tends to be flame broiled ideal close by the chicken.

Full of protein and healthy carbs with so much flavor that you will forget you are eating healthy! A favorite Chicken burrito bowl recipe.

Ingredients

• 1 boneless, skinless chicken breast
• 2 cups shredded lettuce of choice
• 1/3 cup black beans, drained and rinsed if using canned
• 1/2 cup fresh pico de gallo
• 1/2 avocado, thinly sliced, and fresh lime squeezed all over it
• 1 Tbsp shredded cheese, optional
• 1 green onion, sliced
• lime wedges, for serving
• 1 Tbsp Greek yogurt, for serving

For marinade:

• 1/2 Tbsp avocado oil, or olive oil
• 1/4 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp oregano
• 1/4 tsp cayenne pepper
• sea salt and freshly ground black pepper, to your taste

Instructions:

1. Place chicken together with the marinade ingredients in a small Ziploc bag or glass bowl.
2. Rub marinade over chicken then seal bag while pressing the excess air out, or place a lid or plastic wrap over the bowl.
3. Transfer to the refrigerator and marinate at least 30 minutes or up to 6 hours.
4. Preheat grill to medium-high heat.
5. Carefully brush grill with a bit of avocado oil or olive oil; don’t burn yourself!
6. Place chicken on the grill and cook for about 4-5 minutes per side or until cooked through and no longer pink in the center (the internal temperature has to reach 165 degrees).
7. Allow chicken to rest for 8 minutes, then slice against the grain.
8. Assemble all salad ingredients nicely, as shown, in a large glass bowl or container.
9. Serve immediately, or seal tightly and store in the refrigerator for up to 3-5 days.
10. I prefer to add the avocado, & Greek yogurt right before eating.

Source : bit.ly/2LTXcWh