Protein Peri Peri Grilled Burrito Bowls with Chipotle Aioli & Fresh Pico

Products Used In This Recipe

Ingredients:

For the Protein:

• 1 lb chicken breasts or steak, cut into strips

• 1 tbsp olive oil

• 4 tbsp Peri Peri Protein Rub

For the Pico de Gallo:

• 1 cup diced tomatoes

• ¼ cup chopped red onion

• ¼ cup chopped cilantro

• 1 jalapeño, minced (optional)

• 1 lime, juiced

• Salt & pepper to taste

For the Chipotle Aioli:

• ¼ cup mayonnaise

• 1 tbsp Peri Peri Protein Rub

• 1 tbsp chipotle in adobo sauce

• 1 clove garlic, minced

• ½ tsp lime juice

• ¼ tsp salt

For the Bowls:

• 1 cup cooked rice

• ¼ cup chopped cilantro

Instructions:

1. Grill the Protein: Preheat grill to medium-high. Toss chicken or steak with olive oil & Peri Peri Protein Rub. Grill 2-3 min per side until cooked through.

2. Make Pico de Gallo: Combine tomatoes, red onion, cilantro, jalapeño, lime juice, salt & pepper in a bowl. Mix well.

3. Prepare Chipotle Aioli: Whisk together mayo, chipotle in adobo, garlic, lime juice, and salt until smooth.

4. Assemble the Bowls: Divide cooked rice into bowls, top with grilled protein, pico de gallo, and cilantro. Drizzle with chipotle aioli and enjoy!

Nutrition (Per Serving):

• Calories: 450 kcal

• Protein: 60g

• Total Time: 25 min

• Servings: 4