Cilantro Lime Chicken Burrito Bowls

Chicken

• 1½ lb boneless skinless chicken breasts, pounded to an even ¾ inch680 g boneless skinless chicken breasts, pounded to an even ¾ inch
• 1 tsp lime zest1 tsp lime zest
• 3 tbsp fresh lime juice44 ml fresh lime juice
• ¼ cup chopped fresh cilantro4 g chopped fresh cilantro
• 1 tbsp olive oil1 tbsp olive oil
• 3 cloves garlic, grated3 cloves garlic, grated
• 1 tsp ground cumin1 tsp ground cumin
• 1 tsp chili powder1 tsp chili powder
• 1 tsp honey1 tsp honey
• 1 tsp kosher salt1 tsp kosher salt

Cilantro-lime rice

• 1 cup long-grain white rice, rinsed until the water runs clear185 g long-grain white rice, rinsed until the water runs clear
• 1 tsp olive oil1 tsp olive oil
• 1¾ cups water415 ml water
• ½ tsp kosher salt½ tsp kosher salt
• 2 tbsp fresh lime juice30 ml fresh lime juice
• ½ cup chopped fresh cilantro8 g chopped fresh cilantro

Bowls

• 1 can black beans, 15 oz, drained and rinsed1 can black beans, 15 oz, drained and rinsed
• ½ tsp ground cumin½ tsp ground cumin
• 1 cup frozen corn, thawed and patted dry135 g frozen corn, thawed and patted dry
• 2 Roma tomatoes, diced2 Roma tomatoes, diced
• ¼ cup finely chopped red onion40 g finely chopped red onion
• 1 jalapeño, seeded and minced1 jalapeño, seeded and minced
• ½ cup nonfat plain Greek yogurt115 g nonfat plain Greek yogurt
• 1 tbsp fresh lime juice1 tbsp fresh lime juice
• ¼ tsp kosher salt¼ tsp kosher salt
• 2 cups shredded romaine94 g shredded romaine
• ½ cup shredded reduced-fat Mexican cheese blend56 g shredded reduced-fat Mexican cheese blend
• 1 lime, cut into wedges1 lime, cut into wedges