Burrito Bowls with Chicken
User Reviews
5
-
Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
684 kcal
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Course
Main Course
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Cuisine
Mexican
Burrito Bowls with Chicken
Description
This recipe features chicken breast marinated in a blend of lime juice, olive oil, water, garlic, sugar, salt, cumin, smoked paprika, onion powder, and chili powder. After marinating from 30 minutes to 8 hours, the chicken is grilled until cooked through and then chopped into bite-sized pieces.
Separately, white rice or quinoa is tossed with fresh cilantro, lime juice, salt, and pepper. The cooked rice forms the base of the bowl. The remaining components — black beans, salsa or pico de gallo, sliced avocado, sour cream, and shredded romaine lettuce — are arranged over the rice and chicken to complete the dish.
These bowls offer a balance of citrusy, smoky, and subtly spicy flavors with contrasting textures from the creamy avocado and crisp lettuce. They make a wholesome, colorful meal that can be easily customized or assembled ahead of time for convenience.
Ingredients
- FOR THE CHICKEN:
- 3 cups white rice or brown rice or quinoa, cooked
- 1 1/4 pounds chicken breast NatureRaised Farms, boneless skinless
- 1/3 cup cilantro chopped leaves
- ¼ cup olive oil
- lime juice of 1
- ⅓ cup lime juice
- salt to taste
- black pepper to taste
- 1 teaspoon sugar
- 1 15- ounce black bean drained and rinsed, canned
- 1 teaspoon kosher salt
- 1/2 cup salsa or pico de gallo
- ¼ teaspoon cumin ground
- 1 avocado thinly sliced
- 2 cloves garlic minced
- 1/4 cup sour cream light
- ¼ cup water
- 1/2 cup romaine lettuce shredded
- 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.
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 DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 684 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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