Chicken Burrito Bowl
User Reviews
5
Chicken Burrito Bowl
Description
The recipe begins by marinating boneless, skinless chicken thighs in a blend of avocado oil, lime juice, garlic, chipotle peppers in adobo, chili powder, oregano, cumin, salt, pepper, and water. The chicken is cooked until tender and cut into bite-sized pieces. Meanwhile, a cauliflower rice base is flavored with cilantro and lime to offer a low-carb alternative to traditional rice.
Each burrito bowl is assembled with a portion of chicken over the cauliflower rice and topped with black beans, corn salsa, shredded romaine, Mexican cheese, guacamole or avocado slices, pico de gallo, and sour cream. Additional garnishes include fresh cilantro, tomatillo avocado dressing, and hot sauce to taste. This layering creates an interplay of spicy, creamy, tangy, and fresh textures and flavors.
This bowl works well for a balanced, colorful lunch or dinner that combines smoky, spicy chicken with fresh vegetable components. The cauli rice base adds a vegetable serving while keeping the bowl lighter than using grain-based rice. The variety of toppings allows customization by individual preference.
Marinade time can range from 1 hour to overnight for deeper flavor. The recipe mentions vegan adaptations and alternate dressings, like cilantro lime dressing, to accommodate different dietary preferences.
Ingredients
Chicken
- 1 ½ lbs chicken thigh or boneless skinless chicken breasts, boneless, skinless
- 2 Tablespoons avocado oil plus more for grilling or sauteing, or olive oil
- 2 Tablespoons lime juice
- 2 cloves garlic minced
- 2 chipotle peppers in adobo sauce finely chopped + 1 Tablespoon adobo sauce
- 1 Tablespoon chili powder
- 2 teaspoons oregano
- 1 teaspoon cumin ground
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoons water
Burrito Bowls
- 1 cup romaine lettuce shredded
- 1 batch cauliflower rice style; combined ingredient
- 1 batch cilantro
- 1 batch lime
- 2 cups corn salsa ½ cup per bowl
- 1 ounce can black beans
- 1 cup Mexican cheese ¼ cup per bowl
- 1 cup guacamole ¼ cup per bowl or sliced avocado
- 1 cup Pico de Gallo ¼ cup per bowl, or salsa
- 1 cup sour cream I used Greek yogurt (¼ cup per bowl)
- tomatillo avocado dressing for topping
- cilantro for topping, fresh
- hot sauce for topping (optional)
Instructions
- Combine chicken marinade ingredients in a bowl or blend in a food processor or blender. Add to a large ziplock bag or airtight container with chicken thighs and marinate for at least 1 hour, but up to 24 hours.
- If you haven't done so already prep corn salsa and tomatillo avocado dressing. Set aside. This can be done in advance.
- Make cilantro lime cauliflower rice.
- Once chicken is ready, remove chicken from marinade and cook. Discard marinade. To cook, add a little oil to a pan and warm on medium heat. Once hot, add chicken and cook for 7-8 minutes on each side or until cooked through. Once cooked, transfer chicken to a cutting board and cut into bite-size pieces.
- To make bowls, add a base of cauliflower rice and top with a portion of cooked chicken, black beans and corn salsa. Then top with mexican cheese, guacamole, pico de gallo, sour cream, lettuce and fresh cilantro. Sprinkle on hot sauce and/or drizzle tomatillo avocado dressing over bowl, if using and serve. Serve with tortilla chips on the side, if desired.
Notes
- To make this recipe vegan, substitute the chicken with tofu or another plant-based protein and use vegan alternatives for cheese and sour cream.
- Cilantro lime dressing can be used instead of tomatillo avocado dressing for a different flavor profile.
- Marinate the chicken for at least 1 hour, and up to 24 hours, to deepen the chipotle and spice flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 772 kcal
% Daily Value*
| Serving | 1bowl w/o dressing | |
| Calories | 772kcal | 39% |
| Carbohydrates | 59g | 20% |
| Protein | 58g | 116% |
| Fat | 37g | 57% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 2004mg | 84% |
| Potassium | 704mg | 15% |
| Fiber | 15g | 60% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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