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.
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.