Name: Santa Fe Chicken Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 ½ pounds boneless skinless chicken breast; 2 tablespoons avocado oil; 2 tablespoons lime juice; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 teaspoon paprika; 1 teaspoon oregano; ½ teaspoon cumin; 2 cloves garlic minced; 2 cups chopped romaine; One 15-ounce can black beans, drained and rinsed (omit for Paleo); 1 cup grape tomatoes quartered; ¼ red onion thinly sliced; ½ cup shredded Monterey jack cheese (omit for dairy-free and Paleo); 1 avocado, cubed; 1 cup grain-free tortilla chips, roughly crushed; 2 cups prepared rice; 1 lime, cut into wedges for serving; SideDish Southwest Dressing, to taste

Santa Fe Chicken Bowls

Rated 4.2 stars by 6 users

Author

Alex Snodgrass

Servings

Prep Time

20 minutes

Cook Time

25 minutes

Gluten-Free

Dairy-Free (if modified)

Paleo (if modified)

Grain-Free

Ingredients

For the Chicken:

1 ½ pounds boneless skinless chicken breast
2 tablespoons avocado oil
2 tablespoons lime juice
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon oregano
½ teaspoon cumin
2 cloves garlic minced

For the Bowls:

2 cups chopped romaine
One 15-ounce can black beans, drained and rinsed (omit for Paleo)
1 cup grape tomatoes quartered
¼ red onion thinly sliced
½ cup shredded Monterey jack cheese (omit for dairy-free and Paleo)
1 avocado, cubed
1 cup grain-free tortilla chips, roughly crushed
2 cups prepared rice
1 lime, cut into wedges for serving
SideDish Southwest Dressing, to taste

Method

Marinate the Chicken:

In a baking dish or large bowl, add the chicken, avocado oil, lime juice, salt, pepper, paprika, oregano, cumin and garlic. Carefully toss until the chicken is well coated and set aside to marinate at room temperature for at least 20 minutes or you can marinate in the fridge overnight.

Cook the Chicken:

After the chicken has marinated, heat a grill, grill pan or cast iron skillet over medium-high heat. When hot, place chicken on the grill, cover and cook for 4 to 5 minutes, or until nice grill marks form. Flip, cover and continue cooking until the chicken is cooked through and a nice, golden brown grill marks have formed. Remove from heat and let rest for 5 minutes before slicing and serving.

Assemble the Bowls:

In a large bowl, add the romaine, black beans, tomato, onion and Monterey jack cheese and toss to combine. Add the tortilla chips and the avocado and give it one last gentle toss to combine.
Divide the brown rice and romaine mixture amongst 4 serving bowls. Top with the chicken and a drizzle of the SideDish Southwest Dressing. Serve with additional dressing on the side, if desired.