Mexican Grilled Chicken Bowl

Have we got a SUPER bowl for you! This team of grilled chicken, and healthy veggies is sure to take the prize at your dinner table.  Be sure to wash all veggies with Purely Essential Fruit and Vegetable Wash, and while you are at it, give the chicken a wash too – in the sink, separate from all other ingredients.

 

Chicken Marinade

4 Boneless, Skinless Chicken Breast Halves

1 tbsp lime juice (1/2 lime juiced)

1/4 c Olive oil

1 packet taco seasoning mix -OR- (1 tsp salt, 1 tsp black pepper, 1 tbsp chili powder, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp crushed red pepper flakes, 1/4 tsp dried oregano, 1/2 tsp paprika, 1-1/2 tsp cumin)

1/2 tsp tomato paste

 
For Salad

3/4 c washed and sliced bell peppers

1/2 c washed and diced tomatoes

1/2 c diced onions

1/2 c frozen corn (thaw first)

1/2 c canned black beans

1 c washed and chopped Romaine Lettuce

2 scallions washed and chopped

1/4 c sour cream or plain greek yogurt

1 bunch cilantro minced

1/4 c guacamole

1/2 c cheese

 

 

Chicken Prep

In a medium bowl or zippered storage bag mix olive oil, tomato paste, spice mix, and lime juice.  Place chicken in bowl or bag with mixture and make sure it is evenly coated.  Allow to marinate, in fridge, for 15 minutes to 3 days.

 

Heat a grill, griddle, or grill pan on medium-high heat, place chicken on grill and cook for 5 minutes on each side or until internal temperature registers at 165 °F. Remove from heat and allow to rest for 5-10 minutes before slicing.

 

In bowls layer lettuce, then remaining ingredients (bell peppers, tomatoes, onions, corn, black beans), sprinkle cheese on top, then add sliced chicken, dab with sour cream or yogurt, add guacamole,  sprinkle cilantro on top.  May also squeeze more lime juice if desired.

 

Hearty Eater Option:  Add cooked brown rice, sprinkled with cilantro, to bowl before adding lettuce.