Description
A vibrant and nutritious bowl packed with flavorful marinated chicken, wholesome brown rice, fresh veggies, and creamy avocado, topped with a tangy Greek yogurt dressing and fresh cilantro. Perfect for a quick, healthy meal full of bold flavors.
Ingredients
For the Chicken Marinade:
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2 tablespoons olive oil
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1 tablespoon fresh lime juice
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½ teaspoon paprika
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½ teaspoon ground cumin
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¼ teaspoon chili powder
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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¼ teaspoon dried oregano
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Pinch of salt and pepper, or to taste
For the Burrito Bowl:
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2 boneless, skinless chicken breasts
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1 cup cooked brown rice
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1 tablespoon lime juice
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1 small avocado, sliced
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2 cups mixed greens
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½ cup black beans
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½ cup canned corn, drained or grilled
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⅓ cup cherry tomatoes, quartered
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2 tablespoons Greek yogurt
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½ red onion, diced
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1 jalapeño pepper, sliced
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Sea salt and freshly ground black pepper, to taste
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Small handful of chopped cilantro, plus more for garnish
Instructions
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In a bowl, mix all chicken marinade ingredients together. Add chicken breasts and coat thoroughly. Marinate for at least 30 minutes, preferably up to 2 hours.
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Grill or pan-sear the marinated chicken over medium heat for 6–8 minutes per side or until cooked through. Let rest, then slice thinly.
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In serving bowls, divide cooked brown rice and mixed greens.
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Top with sliced chicken, black beans, corn, cherry tomatoes, avocado slices, red onion, and jalapeño.
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Drizzle with lime juice and dollop Greek yogurt over each bowl.
- Season with sea salt, black pepper, and chopped cilantro. Garnish with extra cilantro before serving.
Notes
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Use canned or fresh grilled corn for different flavor profiles.
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Adjust jalapeño quantity for desired heat level.
- Substitute brown rice with quinoa or cauliflower rice for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilled
- Cuisine: Mexican-inspired