For the chicken:
- 1 1/4 pounds boneless skinless chicken breasts
- 1/4 cup olive oil
- 1/3 cup lime juice
- 1 teaspoon honey
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 2 cloves garlic minced
- 1/4 cup water
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 2 teaspoons chili powder
For the cilantro lime rice:
- 3 cups cooked rice brown or white, or you can use quinoa
- 1/3 cup chopped cilantro leaves
- the juice of 1 lime
- salt and pepper to taste
YOUR REMAINING burrito bowl ingredients:
- 1 15 ounce can black beans drained and rinsed
- 1 cup corn kernels thawed from frozen or canned
- 1 cup fresh salsa
To prepare the marinade, pour the lime juice, olive oil and water into a large resealable bag. Add the garlic, honey, salt, cumin, smoked paprika, onion powder and chili powder.
Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in fridge - marinate at least 30 minutes or up to 8 hours.
Preheat a grill, grill pan or skillet over medium high heat. Add the chicken and cook for 5-6 minutes on each side or until cooked through.
Chop the cooked chicken into bite sized pieces.
Place the rice or quinoa in a large bowl; add the cilantro, lime juice and salt and pepper to taste; toss to coat the rice evenly.
Divide the rice between 4 meal prep containers. Arrange the chicken, beans, corn and salsa on top. Cover and store in the refrigerator until ready to heat and serve.
Serving Size: 1 Container
Calories: 415 Calories
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