Grilled Chicken Burrito Bowl (meatless)
Portion Size: 3 oz. chicken on top 1 cup rice/bean mixture
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ¼ cup olive oil | |
| ½ teaspoon salt | |
| 1/3 cup lime juice | |
| ¼ teaspoon ground cumin | |
| 2 cloves garlic, minced | Washed, peeled and minced |
| ¼ cup water | |
| 2 teaspoons paprika | |
| 1 tablespoon chili powder | |
| 1 teaspoon onion powder | |
| 2 lbs. meatless chicken | Cut into bite-size pieces. |
| 1/3 cup fresh chopped cilantro or 2 tablespoons dried | Washed, trimmed and chopped |
| 2 teaspoon lime juice | |
| 2 (15 oz.) can no added salt black beans | Drained and rinsed |
| ½ cup shredding cheddar cheese | For vegan: use vegan cheddar cheese. |
| ½ cup salsa or pico de gallo | |
| ¼ cup sour cream | For vegan: use vegan sour cream |
| ¼ cup green onion, sliced thin (optional) | Washed, trimmed and sliced. |
| 4 cups cooked rice | See recipe in cookbook. May use brown rice. |
| 1 medium avocado (optional) | Washed, peeled, seed removed and sliced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Prepare marinade, pour the lime juice, olive oil and water in a large resealable container. Add garlic, sugar, salt, cumin, paprika, onion powder and chili powder. Seal container and shake to combine. Add the chicken to the marinade and place in the refrigerator. Marinate at least 30 minutes or up to 8 hours. | |
| 2 | Heat olive oil in a skillet over medium heat. Add the chicken and cook for 5 -6 minutes on each side or until cooked through. | Cook chicken until internal temperature reaches 165 degrees F. |
| 3 | Chop the chicken into bite size pieces. | |
| 4 | Cook rice according to directions. In a large bowl combine rice, lime juice and salt. Toss to coat. | |
| 5 | Heat beans in microwave. | |
| 6 | Serve in layer rice, beans, chicken, cheese, salsa, green onions and sour cream. Serve immediately. |
