Grilled Chicken Burrito Salad Bowl.

It’s a weekend guys, here is a healthy grilled chicken burrito salad bowl recipe for you.

Add this to your list to enjoy this weekend.

 

INGREDIENTS FOR 1 SERVING BOWL.

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 yoghurt, for serving

 

FOR THE MARINADE

1/4 tsp cayenne pepper

1/4 tsp oregano

1/4 tsp garlic powder

1/4 tsp smoked paprika

1/4 tsp ground cumin

1/2 tbsp avocado or olive oil

Sea salt and freshly ground black pepper, to taste.

INSTRUCTIONS.

Place chicken together with the marinade ingredients in a small Ziploc bag or glass bowl.

Rub marinade over chicken then seal bag while pressing the excess air out, or place a lid or plastic wrap over the bowl.

Transfer to the refrigerator and marinate for at least 30 minutes or up to 6 hours.

Preheat grill to medium-high heat.

Carefully brush the grill with a bit of avocado or olive oil.

Place chicken on the grill and cook for about 4-5 minutes per side or until cooked through, and no longer pink in the centre. The internal temperature should be around 165 degrees.

Allow chicken to rest for 8 minutes, then slice against the grain.

Assemble all salad ingredients nicely in a large glass bowl or container, as shown in the pic.

Serve immediately, or seal tightly and store in the refrigerator for up to 3-5 days.

Enjoy.

 

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