Burrito Bowls with Chicken

Name: Burrito Bowls with Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHICKEN:; 3 cups cooked white or brown rice or quinoa; 1 1/4 pounds NatureRaised Farms Boneless Skinless Chicken Breasts; 1/3 cup chopped cilantro leaves; ¼ cup olive oil; the juice of 1 lime; ⅓ cup lime juice; salt and pepper to taste; 1 teaspoon sugar; 1 15- ounce can of black beans; 1 teaspoon kosher salt; 1/2 cup salsa or pico de gallo; ¼ teaspoon ground cumin; 1 avocado; 2 cloves garlic; 1/4 cup light sour cream; ¼ cup water; 1/2 cup shredded romaine lettuce; 1 1/2 teaspoons smoked paprika; 1 teaspoon onion powder; 1-2 tablespoons chili powder

User Reviews

5.0

144 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4 servings
Calories
684 kcal
Course
Main Course
Cuisine
Mexican

Burrito Bowls with Chicken

Benson Pickett

Report

These burrito bowls are loaded with marinated grilled chicken, cilantro lime rice, black beans and a variety of fun toppings. This recipe will become a dinner time staple at your house!

Share:

I Made This!

108 people made this

Print

29 people printed this

Save this

86 people saved this

Ingredients

Servings

FOR THE CHICKEN:
3 cups cooked white or brown rice or quinoa
1 1/4 pounds NatureRaised Farms Boneless Skinless Chicken Breasts
1/3 cup chopped cilantro leaves
¼ cup olive oil
the juice of 1 lime
⅓ cup lime juice
salt and pepper to taste
1 teaspoon sugar
1 15- ounce can of black beans drained and rinsed
1 teaspoon kosher salt
1/2 cup salsa or pico de gallo
¼ teaspoon ground cumin
1 avocado thinly sliced
2 cloves garlic minced
1/4 cup light sour cream
¼ cup water
1/2 cup shredded romaine lettuce
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1-2 tablespoons chili powder depending on the heat level of your chili powder. I use a mild chili powder so I do the full 2 tablespoons.

Add to Shopping List

Instructions

To prepare the marinade, pour the lime juice, olive oil and water into a large resealable bag. Add the garlic, sugar, salt, cumin, smoked paprika, onion powder and chili powder.
Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in fridge - marinate at least 30 minutes or up to 8 hours.
Preheat a grill, grill pan or skillet over medium high heat. Add the chicken and cook for 5-6 minutes on each side or until cooked through.
Chop the cooked chicken into bite sized pieces.
Place the rice or quinoa in a large bowl; add the cilantro, lime juice and salt and pepper to taste; toss to coat the rice evenly.
Divide the rice between 4 bowls. Arrange the chicken, beans, salsa, avocado, sour cream and lettuce on top of the rice. Serve immediately.

Nutrition Information

Show Details

Calories 684kcal (34%) Carbohydrates 61g (20%) Protein 55g (110%) Fat 24g (37%) Saturated Fat 4g (20%) Cholesterol 121mg (40%) Sodium 585mg (24%) Fiber 10g (40%) Sugar 3g (6%)