Chicken Burrito Protein Bowl
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Resting time
2 hrs
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Total Time
2 hrs 50 mins
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Servings
4 servings
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Calories
761 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Burrito Protein Bowl
Description
This recipe starts by marinating chicken breast strips in a mixture of avocado oil, lime juice, chipotle chilies in adobo sauce, garlic powder, and salt to infuse smoky and tangy flavors. The chicken is cooked briefly in a pan until done, preserving juiciness and spice.
The accompaniment is cilantro lime rice, where rinsed long-grain rice is boiled and simmered, then tossed with lime zest, juice, chopped cilantro, and seasoning for a refreshing citrus-herb taste. The bowl assembles crisp chopped romaine lettuce, fresh diced tomato and avocado, thawed corn, rinsed black beans, and chopped red onion to complement the savory chicken and brightened rice with freshness and texture variety.
This dish can be served as a filling lunch or dinner bowl offering protein, vegetables, and grains in a single meal with a mix of smoky heat, citrus tang, and creamy avocado richness. The marinade allows flavor to penetrate well, making the cooked chicken flavorful.
Chicken and rice can be prepared up to four days in advance, offering a practical make-ahead strategy for meal planning.
Ingredients
For the chicken
- ¼ cup avocado oil
- 3 tablespoons lime juice
- 3 chipotle chilis in adobo sauce finely chopped, plus 1 ½ tablespoon adobo sauce
- 1 ½ teaspoon garlic powder
- ¾ teaspoon salt
- 1 ½ pounds chicken breast cut into strips
For the cilantro lime rice
- 1 cup long-grain white rice rinsed
- 1 ½ cups water
- ¼ teaspoon salt plus more to taste
- 1 lime zested plus 2 tbsp fresh lime juice
- ¼ cup cilantro chopped
To assemble
- 1 head romaine lettuce chopped
- 1 cup tomato diced
- 1 avocado chopped
- 1 cup corn thawed, frozen
- 1 (15-ounce) black beans rinsed and drained, canned
- ½ small red onion chopped
Instructions
- To make the chicken, stir together oil, lime juice, chopped chilies, adobo sauce, garlic powder, and salt in a large bowl. Add chicken and toss to coat. Cover and let sit in the refrigerator for at least 2 hours or up to overnight.
- Heat a large pan over medium-high heat. Remove chicken from marinade, and add to pan. Cook, stirring, until cooked through, about 5 minutes. Set aside.
- To make the rice, add salt and rice to a pot of boiling water. Return to a boil, then reduce heat, cover, and simmer until water is absorbed and rice is tender, 15-18 minutes. Uncover and fluff with a fork, then toss in lime zest, lime juice, cilantro, and additional salt to taste.
- To assemble, arrange rice and lettuce in the bottom of a serving bowl and top with the chicken, diced tomatoes, diced avocados, corn, black beans and red onions.
Notes
- Chicken and rice can be cooked up to 4 days ahead and refrigerated for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 761 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 761kcal | 38% |
| Carbohydrates | 82g | 27% |
| Protein | 52g | 104% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 1294mg | 54% |
| Potassium | 2000mg | 43% |
| Fiber | 17g | 68% |
| Sugar | 6g | 12% |
| Vitamin A | 13969IU | 279% |
| Vitamin C | 32mg | 36% |
| Calcium | 149mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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