Burrito Bowl

Ingredients

Chicken Marinade

• 2 lbs boneless chicken breasts
• 2 Tbsp extra virgin olive oil
• Grated zest from 2 limes
• Juice from 2 limes(about ¼ cup)
• 3 Tbsp chopped cilantro
• ½ tsp sugar
• ½ tsp salt
• ¼ tsp black pepper

The Bowl

• 1 (15-oz) can unsalted black beans, drained and rinsed
• ¼ cup water
• ½ tsp chili powder
• ¼ tsp ground cumin
• ½ tsp kosher salt, divided
• 1 Tbsp olive oil
• 1 cup fresh corn kernels (from 2 ears)
• 1 Tbsp fresh lime juice (from 1 lime)
• 1 cup white rice
• ¼ cup chopped fresh cilantro
• 4 cups finely chopped romaine lettuce hearts (from about 1 heart)
• 4 ounces queso blanco, crumbled (about 1 cup)
• 2 ripe avocados, sliced
• ½ cup pico de gallo
• 4 Tbsp light sour cream

Instructions

1. Start cooking your chicken and white rice.
2. Combine beans, water, chili powder, cumin, and ¼ teaspoon of the salt in a small saucepan, and cook over medium until beans are hot, about 3 to 4 minutes. Remove from heat, and cover to keep warm.
3. Heat oil in a medium-size cast-iron skillet over medium-high. Add corn, and cook, stirring occasionally, until slightly charred, about 5 minutes. Sprinkle with 1 ½ teaspoons of the lime juice and remaining ¼ teaspoon salt. Set aside.
4. When rice is finished, stir in 2 tablespoons of the cilantro and remaining 1 ½ teaspoons lime juice.
5. Divide warm beans, corn, rice, lettuce, cheese, and avocado among 4 bowls. Top with pico de gallo, sour cream, and remaining 2 tablespoons cilantro.