Healthy Chipotle Chicken Burrito Bowl
This nutritious chipotle chicken burrito bowl is meal-prep simplicity at its best. It's perfect for back-to-school, busy week nights, road trips, boating and any meal on the go.
Servings: 1
Calories: 778kcal
Cost: $5
Equipment
- Grill Grill pan or BBQ
- Knife
Ingredients
Bowl Ingredients
- 1 boneless and skinless chicken breast
- ½ cup white rice uncooked
- ½ tbsp lime juice freshly squeezed
- ½ whole avocado Hass
- 2 tbsp cilantro chopped
- ½ cup cooked white beans or black turtle beans
- ½ cup cooked corn niblets canned, frozen or off-the-cob
- ⅓ cup cherry tomatoes quartered
- 1 tbsp Greek yogurt
- ¼ cup red onion sliced or chopped
- 1 tbsp chopped jalapeño peppers fresh or canned
- 1 leaf lettuce
- 1/16 tsp salt
- ⅛ tsp pepper freshly ground
Chicken Marinade
- 1 tbsp olive oil extra virgin
- 1 tbsp lime juice freshly squeezed
- ½ teaspoon paprika smoked or sweet
- ½ tsp ground cumin
- ¼ teaspoon chili powder preferably chipotle or chile cobanero
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried oregano Mexican
- ⅛ tsp salt
- ⅛ tsp freshly-ground black pepper
Instructions
- To make the marinade, measure the spices into a small bowl and stir. Add the olive oil, lime juice and mix until smooth.
- Trim off any excess fat from the chicken breast. Rinse and pat dry with a paper towel.
- If the chicken breast is especially thick, hammer it with a mallet to flatten slightly. Then, place the chicken fillet and the marinade in a bowl or freezer bag and allow it to marinate for 30 minutes.
- While the chicken is marinating, prepare the rice according to package directions. It's generally a ratio of 1 part rice to 2 parts water, steamed for 15 minutes.
- Preheat a BBQ grill or a grill pan to 400 F. Add the chicken and grill about 7 minutes. Turn over and grill the other side for another 7 minutes, or until internal temperature is 165 degrees.
- Remove from the grill and let stand a few minutes before slicing.
- Mix the steamed cooked rice, lime juice, chopped cilantro, sea salt and freshly ground black pepper in a mixing bowl. Toss gently.
- Lay a lettuce leaf in the bottom of the serving bowl. Arrange the steamed rice, corn, beans, chopped tomatoes and onions in groups within the lettuce leaf.If you're using canned corn, it's already been cooked so just drain it and rinse with fresh water.
- Arrange the thinly sliced chicken in the bowl.
- Add half a peeled avocado and chopped jalapeño. Before serving, add a spoonful of Greek yogurt.
- Garnish with fresh chopped herbs and a wedge of lime. Serve with hot sauce or salsa on the side.
Notes
- Are you a fan of meal prep? Cook once and enjoy it twice by grilling extra chicken and then use the extras in a spicy chicken wrap.
- For a milder version, swap a homemade ranch seasoning for the chipotle spice seasoning prior to grilling.
- Store leftover rice, beans, corn, and chicken in the fridge in separate containers for up to five days. This way you can heat up the ingredients when you're ready to serve it again. If you don't plan to heat then you can store it all together.
- Fresh vegetables are best cut and added to leftovers when you're ready to eat.
- Feel free to double, triple or even quadruple this recipe! The leftovers work great to use throughout the week.
Nutrition
Calories: 778kcal | Carbohydrates: 111g | Protein: 41g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 993mg | Potassium: 1210mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1248IU | Vitamin C: 43mg | Calcium: 124mg | Iron: 4mg