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.
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