Homemade Chipotle Bowls (Meal Prep!)
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
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Servings
6 bowls
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Calories
518 kcal
-
Course
Main Course, Dinner
Homemade Chipotle Bowls (Meal Prep!)
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Chicken Chipotle Burrito Bowls Recipe - load gluten-free burrito bowls with grilled chipotle chicken and your favorite Southwest goodies!
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Ingredients
For the Grilled Chicken –
- 1 ½ pounds chicken breast or thighs, boneless skinless
- 1 teaspoon apple cider vinegar
- 1 tablespoon chipotle chile powder
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- ½ teaspoon garlic powder
- salt
- black pepper
For the Burrito Bowls – (All Ingredients are Optional)
- 1 ½ cup long grain rice
- 2 black beans drained and warmed, 15 ounce cans
- 15 ounce sweet corn drained, canned
- ¾ cup guacamole
- ¾ cup salsa any variety
- ¾ cup Pico de Gallo
- ¾ cup Mexican blend cheese shredded
- ½ cup sour cream
- ½ cup lettuce shredded
- ½ cup cilantro chopped
- 1 lime cut into wedges
Instructions
For the Rice:
- Set out a 4-6 quart saucepot. Measure the rice into the pot. Then cook according to the package instructions. (Usually this means add 3 cups water, and cook covered for 15-20 minutes, until you see vent holes in the top of the rice.)
For the Chicken:
- Set out a baking dish and small bowl. In the bowl, mix all the spices with 1 teaspoon salt and ½ teaspoon ground pepper.
- Place the chicken in the baking dish. Drizzle the vinegar over the top of the chicken. (This offers extra flavor and helps the rub stick to the chicken.) Sprinkle the spice rub over the chicken and rub over all sides.
- Preheat a grill (or grill pan) to medium heat, about 350 degrees F. Grill the chicken for 5 minutes per side. Let the chicken rest for 5 minutes, then chop into bite-size pieces.
To Assemble the Burrito Bowls:
- Set out 6 soup/cereal bowls. Scoop approximately ¾ cup cooked rice into bowls. Add ½ cup black beans and ¼ cup corn. Add chopped chipotle chicken over the rice. Top with guacamole, salsa, pico de gallo, shredded cheese, sour cream, lettuce, cilantro, and a lime wedge.
Notes
- If meal prepping, I recommend that you leave the cold toppings off of the bowls and store separately until ready to assemble and serve.
- Made ahead Chipotle Grilled Chicken Burrito Bowls will keep well stored in airtight containers in the fridge for up to 3-4 days.
- For even longer storage you can freeze the grilled chicken. Transfer the chopped and cooled chipotle chicken to a sealed freezer-safe container, and keep in the freezer for up to 3 months. Let the chicken defrost in the fridge overnight before using to build your bowls.
Nutrition Information
Show Details
Serving
1bowl
Calories
518kcal
(26%)
Carbohydrates
58g
(19%)
Protein
34g
(68%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
96mg
(32%)
Sodium
795mg
(33%)
Potassium
880mg
(19%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
716IU
(14%)
Vitamin C
12mg
(13%)
Calcium
161mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6bowls
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 518kcal | 26% |
| Carbohydrates | 58g | 19% |
| Protein | 34g | 68% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 795mg | 33% |
| Potassium | 880mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 716IU | 14% |
| Vitamin C | 12mg | 13% |
| Calcium | 161mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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