😍🥗 Grilled Chicken Burrito Salad Bowls ~
makes 1 serving / bowl
Ingredients for EACH 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 yogurt, for serving
For the marinade:
1/2 Tbsp avocado oil, or olive oil
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp oregano
1/4 tsp cayenne pepper
sea salt and freshly ground black pepper, to your 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 at least 30 minutes or up to 6 hours.
Preheat grill to medium-high heat.
Carefully brush grill with a bit of avocado oil, or olive oil; don't burn yourself!
Place chicken on the grill and cook for about 4-5 minutes per side or until cooked through and no longer pink in the center (internal temperature has to reach 165 degrees). Allow chicken to rest for 8 minutes, then slice against the grain.
Assemble all salad ingredients nicely, as shown, in a large glass bowl or container.
Serve immediately, or seal tightly and store in the refrigerator for up to 3-5 days.
I prefer to add the avocado, & Greek yogurt right before eating.