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Deconstructed Chicken Burrito Bowls!

Ingredients

  • 4 Boneless skinless chicken breasts halves
  • 1/4 cup avocado oil or olive oil
  • 1 Tbsp taco spice mix
  • 2 cups cooked brown rice

For the Burrito Salad:

  • 2 bell peppers diced
  • 1/2 cup diced tomatoes
  • 1 small red onion diced
  • 1/2 cup corn frozen, thawed works well
  • 1 cup of canned black beans drained and rinsed well
  • 1 tsp garlic powder
  • sea salt and pepper to taste
  • 2 cups chopped Romain lettuce

Instructions

  • In a medium bowl mix the chicken with the olive oil, taco spice mix.
  • Heat a grill, griddle or pan on medium-high heat, place chicken on grilled and cook for 5 minutes on each side or until cooked through. Remove from heat and set aside.
  • While the chicken is on the grill chop all of the veggies, and salad.
  • In a medium bowl make the burrito salad by mixing the tomatoes, pepper bell, onion, salt, pepper, 1 Tbsp olive oil and 1 tsp garlic powder. Toss well to combine.
  • To arrange the deconstructed burrito: divide the cooked brown rice equally between your bowls/containers, add chopped lettuce, burrito salad, sliced chicken, black beans and corn.