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4.8 from 30 votes

Chili Lime Chicken Burrito Bowls

Chili Lime Chicken Burrito Bowls are loaded with juicy marinated chicken, roasted sweet potatoes, black beans, rice and topped with a creamy avocado sauce!

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4 servings
Calories: 568 kcal
Course: Appetizer , Dinner
Cuisine: American

Ingredients

Chicken
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, grated or minced
  • 1 1/2 teaspoons chili powder
  • Kosher salt and fresh ground black pepper to taste
  • 1 pound boneless skinless chicken breasts
Avocado Sauce
  • 1/2 of an avocado, peeled and seed removed
  • 1/4 cup plain greek yogurt
  • 1-2 tablespoons fresh lime juice
  • 2 tablespoons chopped cilantro
  • Kosher salt and fresh ground black pepper to taste
Other Ingredients
  • 15 ounces black beans, drained and rinsed
  • 2 cups diced roasted sweet potatoes see notes
  • 2 cups cooked brown or white rice see notes

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

Calories 568kcal (28%) Carbohydrates 64g (21%) Protein 51g (102%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 8g Cholesterol 99mg (33%) Sodium 519mg (22%) Fiber 12g (48%) Sugar 9g (18%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 568

% 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.