Chicken Burrito Bowl
User Reviews
5
Chicken Burrito Bowl
Description
The Chicken Burrito Bowl recipe starts with flavorful white rice cooked with salt, then finished with fresh cilantro, lime juice, and black pepper to give the rice a citrusy, fresh profile. The chicken is coated with taco seasoning, seared until golden, then baked to ensure it is cooked through without drying out. Crispy chip strips are made by rubbing taco seasoning and olive oil onto gluten-free flatbread and baking until crunchy, introducing an interesting crispy element. Meanwhile, red bell pepper, onion, and garlic are sautéed to soften yet retain some bite, providing a savory vegetable layer. The avocado is mashed and mixed with lime juice to maintain its color and add a tangy creaminess. The bowl is assembled with all these components along with corn and salsa, combining bright, savory, and rich flavors with diverse textures from creamy to crunchy.
This dish works well as a stand-alone meal that balances starch, protein, vegetables, and fats. It can be served for lunch or dinner and is filling yet versatile to accommodate different toppings or sides if desired.
Ingredients
For The Rice:
- 1 cup white rice uncooked
- 1 pinch salt
- ½ cup cilantro roughly chopped
- 3½ tablespoons lime juice about 1 large lime, fresh
- 1 pinch black pepper
For The Chicken:
- 1 pound chicken breast
- 4 teaspoons taco seasoning
- 1 tablespoon olive oil
For The Chip Strips:
- 1 gluten-free flatbread (or light flatbread)
- 1 teaspoon olive oil
- 1 teaspoon taco seasoning
For The Rest Of The Bowl:
- 1 tablespoon olive oil
- 1 red bell pepper sliced, large
- ½ onion sliced, large
- 2 teaspoons garlic minced
- salt to taste
- black pepper to taste
- ½ cup avocado mashed, about 1 small avocado
- 1 tablespoon lime juice fresh
- ¾ cup salsa of your choice
- ½ cup corn thawed, if using frozen corn; drained, if using canned corn
Instructions
- Preheat your oven to 350℉.
- Cook the 1 cup of rice according to package directions, adding a pinch of salt to the pot. Once the rice is cooked, stir in the cilantro, 3½ tablespoons of lime juice, and a pinch of pepper and fluff with a fork.
- Lightly pat the moisture off the chicken and rub all over with taco seasoning. Heat the oil in a large, oven-proof pan over high heat. Add the chicken breasts and cook until golden, about 1-2 minutes on each side. Transfer the pan to the oven and bake until the chicken is no longer pink inside, about 20-25 minutes.
- Place the flatbread on a cookie sheet and rub with olive oil. Sprinkle with taco seasoning and gently rub it into the flatbread. Slice the flatbread in half widthwise, and then slice each half into ½-inch strips. Place onto the cookie sheet and bake until crunchy, about 10 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large pan over medium-high heat. Add the red peppers, onion, and garlic, and cook until the vegetables are tender and golden brown, about 7-10 minutes.
- Place the avocado, 1 tablespoon of lime juice, and a pinch of salt and pepper into a bowl and mash together with a fork. Divide this mixture, the corn, and the salsa between 4 meal prep storage containers.
- Divide the rice between the 4 storage containers. Then, slice the chicken and divide between the containers as well, placing the chicken on top of the rice. If desired, add a wedge of lime to each container to use when you eat it.
- Divide the baked flatbread chip strips between 4 small, snack-sized ziplock bags (this prevents them from getting soggy).
- Store meals covered in the refrigerator for up to 5 days. Keep the flatbread strips at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 57g | 19% |
| Protein | 31g | 62% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 532mg | 22% |
| Potassium | 863mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1433IU | 29% |
| Vitamin C | 50mg | 56% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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