Chicken Marinade:
3 boneless, skinless chicken breasts
2 cloves garlic, minced
½ cup red onion, diced
2 Tbsp. fresh lemon juice
¼ tsp. ground cumin
¼ tsp. salt
⅛ tsp. pepper
¼ tsp. dried oregano
½ cup cilantro leaves
½ cup olive oil
Burrito Bowl Topping Suggestions:
cooked brown rice
black beans, drained and rinsed
chopped lettuce
corn
avocado, diced
shredded cheese
green onions
cilantro
tomatoes
salsa
Rancho Taco Sauce:
1 Tbsp. ranch dressing
1 tsp. taco sauce
Combine marinade ingredients (except chicken) into food processor or blender and blend together until thoroughly mixed.
Place chicken breasts into a large resealable baggie. Pour marinade over the chicken, seal the bag and let marinate for several hours in the refrigerator.
Grill chicken until internal temperature reaches 165ºF. Take off grill and let rest.
Meanwhile, prepare your burrito bowls by layering cooked rice, black beans and lettuce. Add spoonfuls of any toppings desired.
Slice cooked chicken and top burrito bowl with it.
In a small bowl, mix together the ranch and taco sauce. Taste and add more of either ranch or taco sauce. (I double this recipe and drizzle it on as I'm eating each layer of the bowl.)
Drizzle chicken with ranch taco sauce and/or salsa and enjoy!
Instructions
Full recipe from : yummyhealthyeasy.com
