Ingredients:
For the chicken (or steak):
1 1/4 pounds Boneless Skinless Chicken Breasts or 1/2-1 lb skirt or flank steak
¼ cup olive oil
⅓ cup lime juice
1 teaspoon sugar
1 teaspoon kosher salt
¼ teaspoon ground cumin
2 cloves garlic minced
¼ cup water
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1/2-2 tablespoons chili powder depending on the heat level of you desire
For the rest (some suggested toppings, but completely up to you!)
Cooked white, brown or Spanish style rice or quinoa
1 15- ounce can of black beans drained and rinsed
Shredded cheese
Corn
Salsa or pico de gallo or chopped tomatoes
Avocado thinly sliced or guacamole
Sour cream
Shredded romaine lettuce
Peas
Crunchy tortilla strips/chips
Divide the rice between bowls. Arrange the chicken, beans, (cheese, salsa, avocado, sour cream, corn, lettuce... whatever) on top of the rice or arrange on table for diners to create their own bowls. Serve with hot sauce.
Salsa or pico de gallo or chopped tomatoes
Avocado thinly sliced or guacamole
Sour cream
Shredded romaine lettuce
Peas
Crunchy tortilla strips/chips
Instructions:
To prepare the marinade, pour the lime juice, olive oil and water into a large resealable bag. Add the garlic, sugar, 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.
Cook rice according to package instructions.
Meanwhile, 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.
Divide the rice between bowls. Arrange the chicken, beans, (cheese, salsa, avocado, sour cream, corn, lettuce... whatever) on top of the rice or arrange on table for diners to create their own bowls. Serve with hot sauce.
(adapted from dinneratthezoo.com)
