Burrito Bowl
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Unrated
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Prep Time
5 mins
-
Cook Time
30 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
385 kcal
Burrito Bowl
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This homemade burrito bowl recipe with grilled chicken tastes like Chipotle, but even better! An easy, healthy dish perfect for meal prep.
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Ingredients
For the Burrito Bowls:
- 2 chicken breast about 1 pound, boneless, skinless
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 1 lime zest and juice
- 1 red onion diced, small
- 1 cup quinoa
- ½ cup cilantro plus additional for serving, chopped, fresh
- 1 black beans rinsed and drained, 14-ounce can
- 1 corn drained, or 1 1/2 cups fresh or frozen corn (thawed if frozen, 14-ounce can
- 2 cups cherry tomato about 1 pint, halved
- 1 jalapeño seeded and diced
For the Dressing:
- ¼ cup extra-virgin olive oil
- ¼ cup lime juice plus additional for serving, freshly squeezed
- 1 teaspoon ground chili powder
- 1 teaspoon cumin ground
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper use less or omit if sensitive to spice
- ¼ teaspoon black pepper ground
For Serving (optional):
- avocado or Best Guacamole Recipe, diced
- cheese shredded
- Greek yogurt or sour cream, non-fat, plain
- salsa
Instructions
- Place the chicken breasts on a cutting board with some space between and cover with a large piece of plastic wrap. With a mallet, lightly pound the meat to an even thickness so. Place in a shallow dish.
- Top the chicken with the olive oil, salt, pepper, lime zest, and lime juice. Rub and turn to coat. Let rest at least 15 minutes while you prep the other ingredients or refrigerate for up to 8 hours (let stand at room temperature at least 10 minutes prior to cooking). Preheat an outdoor grill or indoor grill pan to medium high (about 425 to 450°F).
- Place the red onion in a small bowl and cover with water (this takes off some of the red onion's bite while preserving its flavor. You can skip if you like raw red onion just as it is). Set aside.
- Prepare the quinoa according to package directions. Once cooked, fluff with a fork, then transfer to a large mixing bowl.
- To make the dressing, in a small bowl or measuring cup, whisk together the olive oil, lime juice, chili powder, cumin, salt, cayenne, and black pepper.
- Drizzle over the warm quinoa, then add cilantro, and toss to combine.
- Lightly oil the grill. Grill the chicken until completely cooked through and the temperature on an instant read thermometer reads 160 to 165℉, about 8 to 12 minutes total, flipping once or twice throughout. The amount of time you need will vary based on the size and thickness of each breast. Remove to a plate, cover, and let rest 5 minutes.
- Cut into bite-sized pieces and add to the bowl with the quinoa.
- Drain the red onion, then add to the bowl with the quinoa.
- Gently stir in the black beans, corn, tomato, and jalapeno. Serve warm with a sprinkle of fresh cilantro and any desired toppings.
Notes
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm burrito bowls in a large skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 6), without toppings
Calories
385kcal
(19%)
Carbohydrates
47g
(16%)
Protein
19g
(38%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Cholesterol
24mg
(8%)
Potassium
665mg
(14%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
440IU
(9%)
Vitamin C
15mg
(17%)
Calcium
40mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 1(of 6), without toppings | |
| Calories | 385kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 19g | 38% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 24mg | 8% |
| Potassium | 665mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 15mg | 17% |
| Calcium | 40mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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