GRILLED CHICKEN BURRITO BOWLS

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These easy burrito bowls are a simple way to add some Tex-Mex flavors to your grilling game!

INGREDIENTS

CILANTRO RICE:
1 1/2 cups long grain white rice
1/2 lime, juiced
1 tablespoon chopped fresh cilantro
1 pinch salt

CRISPY TORTILLA STRIPS:
8 corn tortillas
2 tablespoons olive oil
1 teaspoon chili powder
1 pinch salt
1 pinch black pepper

GRILLED TEX MEX CHICKEN:
1 1/2 pounds boneless, skinless chicken strips
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano

OTHER BOWL TOPPINGS:
2 ears sweet corn
1 medium avocado
1/2 cup salsa
1/2 cup sour cream
1 medium red bell pepper
1/2 medium red onion
1 cup grape tomatoes
2 medium jalapenos
1 handful fresh cilantro

INSTRUCTIONS

PREPARE THE RICE:
Cook the rice according to package instructions. Drain when cooked and add lime juice, cilantro, and a pinch of salt to rice. Let steam for a few minutes and then fluff with a fork. Set aside.

PREPARE THE CORN STRIPS:
Preheat the oven to 375 degrees F. Slice corn tortillas into thin strips and spread out on a baking sheet. Toss with olive oil and spices. Bake for 10 to 12 minutes until lightly browned and crispy. Stir once halfway through to ensure even cooking.

You can find complete recipes HERE 

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