Chili Lime Grilled Chicken Bowls

Name: Chili Lime Grilled Chicken Bowls
Yield: 4
Ingredients: Grilled Chili Lime Marinated Chicken:; 1.5 pounds Foster Farms Free Range Boneless Skinless Chicken Thigh Fillets; 3 limes, juiced; ½ cup olive oil; ¼ cup chopped cilantro leaves; 2 teaspoons chili powder; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon salt; ½ teaspoon black pepper; ; Ingredients to Make the Chicken Bowls:; Half head of lettuce, chopped; 2 tomatoes, diced; 1 avocado, diced; 1 cup canned pinto beans, drained and rinsed, then heated; 1 cup shredded Mexican cheese blend; 4 tablespoons sour cream; Fresh cilantro leaves, as a garnish; Freshly squeezed lime juice

Get a little bit of everything with this delicious chicken bowl recipe that's got just the right amount of zest and kick

Prep Time

20 mins

Cook Time

15 mins

servings

Made With:

Free Range Boneless Skinless Chicken Breast Fillets

Ingredients

Grilled Chili Lime Marinated Chicken

• 1.5 Pounds Foster Farms Free Range Boneless Skinless Chicken Thigh Fillets
• 3 Limes, juiced
• ½ Cup Olive Oil
• ¼ Cup Chopped Cilantro Leaves
• 2 Teaspoons Chili Powder
• 1 Teaspoon Paprika
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Salt
• ½ Teaspoon Black Pepper

Ingredients to Make the Chicken Bowls

• Half Head of Lettuce, chopped
• 2 Tomatoes, diced
• 1 Avocado, diced
• 1 Cup Canned Pinto Beans, drained and rinsed, then heated
• 1 Cup Shredded Mexican Cheese Blend
• 4 Tablespoons Sour Cream
• Fresh Cilantro Leaves, as a garnish
• Freshly Squeezed Lime Juice

Directions

Combine the chicken breasts and marinade ingredients in a large sealed bag or bowl. Toss to evenly coat. Marinated in the fridge for 8 hours (it’s best to prep in the morning so you can grill the chicken in the evening). Note: to save time you can marinate for 1 to 2 hours, but the flavor won’t infuse as well.

Remove the marinated chicken from the fridge and let sit at room temp for about 20 minutes. Meanwhile, preheat a gas or wood-fire grill to 400° F (medium-high).

Place the chicken breasts on the grill and discard the leftover marinade. Grill for 8 minutes, or until the bottoms are slightly seared.

Flip the chicken breasts and grill for 7 minutes more, until it reaches an internal temperature of 165° F.

Remove the chicken and let sit at room temp for 5 minutes, then cut into small squares.

To assemble the chicken bowls: Create a bed of lettuce in a bowl, then top with diced grilled chicken breasts and desired amount of toppings.

Recipe credit: platingpixels

COOK CHICKEN TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F.

Always use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.