Chicken Burrito Bowls (Gluten and Grain Free)
Chicken Burrito Bowls (Gluten and Grain Free)
These are the best kind of bowl when you are ready to fire up the grill and kick off summer. The key is to marinate the chicken in this super yummy blend of olive oil, lime and spices - pull it together in the morning so it is ready for grilling in the evening. Then the rest of your bowls (or burritos) can be customized! We do pickled red onions, pico de gallo, guacamole, black beans, cheese, olives and lots of grilled and roasted veggies (red and yellow peppers, zucchini, butternut squash) as your base. Enjoy!
Prep time: 15 minutes Cook time: 20 minutes
Ingredients:
4 pounds boneless, skinless chicken thighs - I trim them of visible fat because I hate getting the chewy, cartilage bits
4 TBSP extra virgin olive oil
4 TBSP freshly squeezed lime juice
½ TBSP each of garlic powder, cumin, coriander, oregano, paprika (make sure your spices have no added starches or anti-caking agents)
½ tsp sea salt
½ tsp of chili powder (optional)
Directions:
Put the chicken, olive oil, lime and spices in a shallow pyrex dish or large plastic Ziploc bag. Move the chicken in around in the bag until all the pieces are coated with the marinade.
Put in the refrigerator and let marinate for a few hours or up to 24 hours.
When you are ready to grill, remove the chicken pieces from the marinade and throw out the marinade.
Heat the grill (or cast iron pan) to medium-high heat. Grill the chicken pieces for about 6-7 minutes per side until the chicken has reached an internal temperature of 165 degrees.
Chop the chicken into small pieces and serve with all the good stuff!
