Chicken Burrito Bowls

Ingredients

• 1 lb. chicken thighs
• Marinade
• 2 Tbsp. olive or avocado oil
• 2 Tbsp. lime juice
• 1 tsp. white  vinegar
• 1 tsp. chili powder
• 1 tsp. ancho chili powder
• 1 tsp. salt
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1/2 tsp. smoked paprika
• 1/2 tsp. ground cumin
• Bowl
• 2 c. chopped romaine, rinsed and dried
• 15 oz. black beans (rinse and drain)
• 15 oz. organic frozen corn – cooked
• 1 c. brown rice or quinoa
• 1 c. chopped tomatoes
• Guacamole or diced avocados as a topping

Directions

1. In a large bowl or baking dish add all the ingredients for the marinade. Mix together to fully combine.
2. Add chicken thighs to marinade and toss together to coat. Cover chicken and refrigerate for at least 30 minutes.
3. Once chicken is done marinating, heat a large skillet over medium-high heat. Add the marinated chicken to the skillet and cook 5-7 minutes per side, until fully cooked through. (Internal temp should be 165 degrees F).
4. Discard marinade.
5. Transfer chicken to cutting board, let rest for 5 minutes; slice into strips or bite-sized pieces.
6. Evenly divide lettuce black beans, corn, rice and tomatoes into 4 bowls; top each with chicken and guacamole or avocado.

N O T E S

1. To add more veggies – add sliced sweet bell peppers, jalapeño, sliced onions.
2. You can add any other toppings you like such as sour cream, cheese, or salsa.
3. Beef or pork are delicious replacements for the chicken.

Mary-Beth says: “This recipe comes from my Nutritional Therapy Practitioner colleague.”