Chicken Marinade

• 1lb. chicken breast/thigh, lean, fat trimmed, sliced into bite-size
• ¼ cup cilantro, chopped
• 1 Tbsp. lime zest
• ¼ cup lime, juiced
• 2 Tbsp. olive oil
• 3 garlic cloves, minced
• 1 tsp. chili powder
• 1 tsp. cumin
• salt & pepper to taste
• Optional: red pepper flakes to taste

Assemble Bowl

• 2 cups (15.5 oz. can) sweet corn, rinsed and drained
• 2 cups black bean, rinsed and drained
• 2 bell peppers, sliced into strips
• ¾ cup light sour cream
• 3 cups brown rice, precooked (or cilantro brown rice)
• Optional: 1 cup cheese, shredded
• Optional: 3 medium avocados, sliced

Cilantro Lime Brown Rice

• 2 Tbsp. extra virgin olive oil
• 3 cups brown rice, instant, precooked
• 2 limes, zested & juiced
• 1/3 cup cilantro, chopped
• salt & pepper to taste

1. In a large bowl, combine lime zest, lime juice, cilantro, olive oil, garlic, and spices. Marinade chicken in sauce for 30 minutes or overnight.
2. While chicken marinades, heat oil over medium-high heat. Add precooked rice and sauté until warm.
3. Add cilantro, lime juice, lime zest, salt, and pepper. Mix well and thoroughly cook rice until warm.  
4. Add 1 Tbsp. of olive oil to medium-high heat. Add chicken and cook for 5-7 minutes or until well cooked. Chill cooked chicken in a bowl.
5. In the same pan, add olive oil to medium-high heat and sauté bell peppers and onion for 3-4 minutes or until tender. Set peppers and onion aside. Repeat the same steps for corn.
6. Assemble bowl. Add ½ cup cooked brown rice and 1/3 cup: romaine lettuce, chicken, bell peppers, onion, beans, corn, and optional ingredients. Top it with 1 Tbsp. sour cream.