Chili Lime Chicken Burrito Bowls
User Reviews
4.8
20 reviews
Excellent
Chili Lime Chicken Burrito Bowls
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Chili Lime Chicken Burrito Bowls are loaded with juicy marinated chicken, roasted sweet potatoes, black beans, rice and topped with a creamy avocado sauce!
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Ingredients
Chicken
- 1 tablespoon olive oil
- 2 tablespoons lime juice fresh
- 1 clove garlic grated or minced
- 1 1/2 teaspoons chili powder
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1 pound chicken breast boneless skinless
Avocado Sauce
- 1/2 avocado peeled and seed removed
- 1/4 cup yogurt plain, Greek
- 1-2 tablespoons lime juice fresh
- 2 tablespoons cilantro chopped
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
Other Ingredients
- 15 ounces black beans drained and rinsed
- 2 cups sweet potato see notes, diced, roasted
- 2 cups rice see notes, cooked, brown or white
Instructions
- Whisk together the ingredients for the chicken marinade and pour them into a freezer bag. Add in the chicken then press out the air and seal the bag. Massage the marinade into the chicken and refrigerate for at least 1-2 hours or overnight.
- Preheat the grill to 400° F. and oil the grates. Place the chicken on the grill and cook for approximately 6-8 minutes then flip it over and cook another 6-8 minutes. The internal temperature of the chicken should be 165° F. when it is cooked through. Let the chicken rest for 5 minutes before dicing or slicing it for the bowls.
- In a blender or food processor, add in all of the ingredients for the avocado sauce. Blend until smooth. If the sauce is too thick add in a tablespoon or so of water to thin it out. Taste for seasoning and adjust as needed.
- To assemble the bowls, start by adding a 1/2 cup of rice to each bowl. Divide the chicken, beans and sweet potatoes evenly between the bowls. Top with the avocado sauce or serve it on the side.
Notes
- Cook the rice. When the rice is cooked add in a tablespoon of chopped cilantro and squeeze in the juice of 1/2 a lime. Season with salt and pepper.
- For the roasted sweet potatoes, I drizzle them with olive oil, salt, pepper, ground cumin, and chili powder. No need to measure, just add as much or little seasoning as you like. Roast in the oven at 400° F. for approximately 20 minutes or until they're tender.
Nutrition Information
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Calories
568kcal
(28%)
Carbohydrates
64g
(21%)
Protein
51g
(102%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
8g
(47%)
Cholesterol
99mg
(33%)
Sodium
519mg
(22%)
Fiber
12g
(48%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 64g | 21% |
| Protein | 51g | 102% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 99mg | 33% |
| Sodium | 519mg | 22% |
| Fiber | 12g | 48% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
20 reviews
Excellent
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