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In recent years, burrito bowls have surged in popularity as a staple in healthy eating. These versatile dishes offer a delicious and nutritious alternative to traditional burritos, allowing for a customizable experience that caters to various dietary preferences. At the heart of this culinary trend is the Zesty Cilantro Lime Chicken Burrito Bowl, a vibrant and flavorful option that seamlessly combines fresh ingredients, protein, and wholesome grains. Whether you are following a specific diet or simply seeking to incorporate more nutritious meals into your routine, this recipe stands out for its balance of taste and health benefits.

Cilantro Lime Chicken Burrito Bowls

Discover the delicious and nutritious world of Zesty Cilantro Lime Chicken Burrito Bowls! This trendy, customizable dish features marinated chicken, hearty grains, vibrant toppings, and a burst of citrusy flavor. Perfect for meal prep, these bowls cater to various dietary needs and are packed with fresh ingredients. With options for substituting proteins and toppings, you can create a satisfying meal that is visually appealing and bursting with nutrients. Enjoy a healthy twist on a classic favorite!
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Ingredients
  

1 lb boneless, skinless chicken breasts

2 tablespoons olive oil

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Juice of 2 limes

Zest of 1 lime

1 cup uncooked brown rice (or quinoa for a lighter option)

1 cup chicken broth or water

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup cherry tomatoes, halved

1 avocado, diced

1 cup fresh cilantro, chopped

1/2 cup shredded cheese (cheddar or Mexican blend)

1/4 cup sour cream or Greek yogurt (optional)

Lime wedges for serving

Instructions
 

Marinate the Chicken: In a mixing bowl, combine olive oil, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir in lime juice and zest until well blended. Add chicken breasts and ensure they are evenly coated. Cover and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.

    Cook the Rice/Quinoa: While the chicken is marinating, rinse the brown rice or quinoa under cold water. In a medium saucepan, combine the rice/quinoa and chicken broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes (for brown rice) or 15 minutes (for quinoa) until cooked. Remove from heat and let sit covered for an additional 5 minutes. Fluff with a fork.

      Cook the Chicken: Preheat your grill or stovetop grill pan over medium-high heat. Remove chicken from marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing into strips.

        Assemble the Bowls: In serving bowls, start with a base of the cooked rice/quinoa. Add a scoop of black beans and corn. Top with sliced grilled chicken, cherry tomatoes, diced avocado, and a sprinkle of shredded cheese. Finish with chopped cilantro and a dollop of sour cream or Greek yogurt if desired.

          Serve: Squeeze fresh lime juice over the assembled bowls and serve with lime wedges on the side. Enjoy your vibrant and flavorful Cilantro Lime Chicken Burrito Bowls!

            Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 4