Chicken Burrito Bowls

Recipe

Prep: 1 hour

Cook: 30 minutes

Serves: 4

Chicken:

• 4 chicken breasts

• 1 packet McCormick Kickin Chicken marinade 

• 1/4 cup lime juice 

  Rice:

• 4 cups water

• 2 cups long grain rice

• 1 tablespoon olive oil

• 2 bay leaves

• 2 1/2 teaspoon salt 

• 2 tablespoon cilantro

• Juice from 1/2 of a lime 

  Corn salsa:

• 1 bag frozen roasted corn (I use Trader Joe’s)

• 1 red onion, diced

• 1 jalapeño, diced

• 1 poblano pepper, diced

• Juice from 1/2 lime

• Juice from 1/2 lemon

• 1 teaspoon salt 

  Toppings: 

• Chopped romaine

• Black beans

• Quesadilla cheese

• Sour cream 

• Pico de gallo

Marinate chicken in lime juice and seasoning for 30 minutes. Heat grill to 500 degrees. Grill on each side for 8 minutes.

For the corn salsa, combine all ingredients and refrigerate for 1 hour before serving 

For the rice, bring the water to a boil in a large pot. Once boiling add the rice, bay leaf, olive oil and salt. Stir. 

Return to a boil, then cover and reduce to low heat. 

Cook 15 minutes. Strain and return to the pot. Remove the bay leaf and stir in the cilantro and lime juice.