Southwest Chili-Lime Chicken Bowls on the Blackstone | Healthy & High-Protein

Main: Southwest Chili-Lime Grilled Chicken Tenderloins

Ingredients:

• 1.5–2 lbs chicken tenderloins
• 2 tbsp olive oil
• 1 tbsp lime juice + zest
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a bowl or zip-top bag, combine olive oil, lime juice/zest, garlic, chili powder, cumin, salt, and pepper.
2. Add chicken tenderloins and mix to coat evenly. Marinate for 30 minutes (or up to 4 hours).
3. Preheat grill to medium-high heat (around 400°F).
4. Grill chicken 2–3 minutes per side until cooked through (internal temp 165°F).
5. Let rest 3–5 minutes, then slice or serve whole.

Bowl Assembly (Blackstone-style)

Suggested Bowl Ingredients:

• Grilled chicken (sliced)
• Blackstone-cooked black beans (seasoned with garlic and lime)
• Blackstone-roasted corn (cut fresh from the cob)
• 1 cup cooked brown rice or quinoa
• 1 avocado, sliced or diced
• Fresh lime wedges, chopped cilantro, or salsa (optional toppings)

Tips & Variations:

• Use cauliflower rice for a lower-carb option.
• Drizzle with a light yogurt-lime sauce or hot sauce if desired.
• Leftover chicken is great in wraps, salads, or quesadillas.