Burrito Bowl

Marinade Ingredients:

• 2 cloves garlic, minced 
• 1/4 to 1/3 cup olive oil
• 1 tbsp chili powder
• 1 tbsp apple cider vinegar
• juice of 1/2 lime (1 tbsp)
• 2 tsp sea salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 2 to 3 lbs boneless, skinless chicken breast or thighs 

Pico de Gallo (makes 2 cups):

• 1 large ripe tomato, seeds removed, diced
• 1/2 tsp kosher salt
• 1/2 small onion, diced
• 1/4 cup chopped fresh cilantro
• juice of 1/2 lime (1 tbsp)

Cilantro Rice:

• 2 cups basic steamed rice or cauliflower rice 
• 2 tsp avocado oil
• juice of 1/2 lime (1 tbsp)
• 1 tsp lemon juice
• 1/2 tsp sea salt
• 1/4 cup chopped fresh cilantro

For Serving:

1 head romaine lettuce, shredded

Optional toppings:

• Guacamole 
• Sour cream
• Shredded cheese
• Sliced black olives 
• Refried beans

Directions:

1. Place the garlic, olive oil, chipotle chili powder, vinegar, lime juice, salt, pepper, paprika, and oregano in a blender and blend until smooth. Combine with the chicken in a resealable plastic bag; marinate for at least 30 minutes, overnight preferable.
2. Make the Pico de Gallo: Salt the diced tomato; leave in a colander to drain for 20 minutes. Combine the drained tomatoes with the remaining ingredients and set aside.
3. Grill the chicken over direct medium-high heat until it reaches an internal temperature of 165°F, about 10 minutes, flipping halfway through. Let the chicken rest for 5 minutes, then chop it into bite-sized chunks.
4. Make the Cilantro Rice: Place the cooked rice in a big bowl. Mix in the oil. Add the lime and lemon juices and salt, stirring together. Finally, stir in the cilantro. Taste and add more salt or lime juice if you like.
5. Serve the burrito bowls any way you see fit. Layer in a bowl with rice, then lettuce, then chicken, then beans, then pico, then guac., etc.

Notes

* If making the cilantro rice with cauliflower rice, only use half of the wet ingredients (oil and juices).

* If serving with sour cream, vigorously stir the sour cream to denature its proteins and make it less firm.

* If serving with cheese, an equal mixture of white cheddar and jack cheeses tastes best.