Your favorite burrito bowl substituted with Kasha Buckwheat!

Ingredients

• 1 1/4 pounds chicken breasts
• ¼ cup olive oil
• ⅓ cup lime juice
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• ¼ teaspoon ground cumin
• 2 cloves garlic minced
• ¼ cup water
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1-2 tablespoons chili powder depending on the heat level of your chili powder. I use a mild chili powder so I do the full 2 tablespoons.
• 2 cups cooked buckwheat
• 1/3 cup chopped cilantro leaves
• salt and pepper to taste
• 1 15- ounce can of black beans drained and rinsed
• 1/2 cup salsa or pico de gallo
• 1 avocado thinly sliced
• 1/4 cup light sour cream
• 1/2 cup shredded romaine lettuce

Directions

1. To prepare the marinade, pour the lime juice, olive oil and water into a large resealable bag.
2. Add the garlic, sugar, salt, cumin, smoked paprika, onion powder and chili powder.
3. Seal bag and shake to combine.
4. Add the chicken to the bag of marinade, seal and place in fridge – marinate at least 30 minutes or up to 8 hours.
5. Preheat a grill, grill pan or skillet over medium high heat.
6. Add the chicken and cook for 5-6 minutes on each side or until cooked through.
7. Chop the cooked chicken into bite sized pieces.
8. Place the rice or quinoa in a large bowl; add the cilantro, lime juice and salt and pepper to taste; toss to coat the rice evenly.
9. Divide the rice between 4 bowls.
10. Arrange the chicken, beans, salsa, avocado, sour cream and lettuce on top of the rice. Enjoy!