Santa Fe Chicken Bowl

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 ½ lb or 680g

• Avocado oil

  2 tbsp or 28g

• Lime juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Paprika

  Spices

  1 tsp or 2g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Garlic

  Raw

  2 cloves, minced or 6g

• Mayo

  Classic - Kroger

  4 tbsp or 56g

• Sour cream

  Reduced fat, cultured

  ½ cup or 121g

• Red bell pepper

  Sweet, raw

  1 cup, chopped or 149g

• Jalapeno peppers

  Raw

  ¼ cup, sliced or 23g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Chili powder

  Spices

  ½ tsp or 1g

• Onion powder

  Spices

  ½ tsp or 1g

• Lime juice

  Raw

  1 tbsp or 15g

• Lettuce

  Romaine or cos, raw

  2 cup shredded or 94g

• Black beans

  Mature seeds, raw

  2 cup or 388g

• Grape tomatoes

  Red, ripe, raw, year round average

  1 cup grape tomatoes or 149g

• Onions

  Sweet, raw

  ¼ onion or 83g

• Monterey cheese

  Includes Pepper Jack

  ½ cup, shredded or 57g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Tortilla chips

  Snacks, unsalted, white corn

  1 cup or 26g

• Rice

  Brown, Instant - Safeway

  2 cup dry or 400g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Marinate the Chicken:
2. 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.
3. Make the Santa Fe Sauce:
4. Using an immersion blender or high-powered blender, add the mayo, sour cream, roasted red pepper, jalapeno, garlic, cayenne, chili powder, onion powder and lime juice then blend to combine. Set aside.
5. Cook the Chicken:
6. 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.
7. Prepare the Bowl:
8. 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.
9. Divide the brown rice and romaine mixture amongst 4 serving bowls. Top with the chicken and a drizzle of the Santa Fe Sauce. Serve with additional side of the sauce.
10. Recipe by: Alex (source: https://thedefineddish.com/santa-fe-chicken-bowl/)