5.0 from 9 votes
Homemade Chipotle Burrito Bowl With Chicken
Make your own healthy Chipotle burrito bowl with chicken at home!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 2 Servings
Calories: 325 kcal
Course:
Main Course , Dinner
Cuisine:
Mexican
Ingredients
- 1 tablespoon + 1 teaspoon olive oil divided
- 8 ounces chicken breast
- 2 teaspoons taco seasoning
- 2 1/2 cups cauliflower cut into bite-sized pieces
- 1 small red bell pepper thinly sliced
- 1/2 cup small onion thinly sliced
- 2 teaspoons fresh garlic minced
- salt and pepper
- 2/3 cup corn thawed if frozen, leave off for Paleo option
- 1/4 cup cilantro minced (or more to taste)
- juice of one large lime plus additional for garnish
- 6 tablespoons salsa
- 1/2 small avocado chopped into cubes
Instructions
- Preheat your oven to 350 degrees Fahrenheit and heat 1 teaspoon of the olive oil on high heat in a large, oven-safe pan.
- Sprinkle each side of the chicken breasts with taco seasoning, making sure to really rub it into the chicken.
- Place the chicken into the hot pan and sear until golden brown, about 1-2 minutes. Flip and repeat until the other side is golden brown. Then, place the chicken into the oven and cook until no longer pink inside, about 20-25 minutes.
- While the chicken cooks, place the cauliflower in the food processor and process until you have a "rice-like" consistency.
- Heat 1/2 tablespoon of the remaining olive oil in a large pan on medium heat and add in the cauliflower. Cover the cauliflower with a lid and cook, stirring occasionally, until golden brown, about 7-10 minutes.
- While the cauliflower cooks, heat the remaining 1/2 tablespoon of olive oil in a separate large pan on medium-high heat. Add the sliced pepper, onion, and garlic. Season with a pinch of salt and pepper. Cook until golden brown, stirring occasionally. This takes about 3-5 minutes.
- Heat a dry grill pan on high heat and cook the corn kernels until blackened and charred. This only takes 1-2 minutes.
- Place the cooked cauliflower rice into a large bowl and add the cilantro, lime juice, and another pinch of salt and pepper. Stir until well mixed.
- Divide the cauliflower rice between two bowls, followed by the pepper/onion mixture and the corn. Then, divide the salsa and chopped avocado between the bowls.
- Finish by placing one of the sliced cooked chicken breasts on each bowl, followed by another squeeze of fresh lime juice.
- Adjust salt and pepper to taste.
Cup of Yum
Nutrition Information
Calories
325kcal
(16%)
Carbohydrates
28g
(9%)
Protein
30g
(60%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Cholesterol
72mg
(24%)
Sodium
565mg
(24%)
Potassium
1241mg
(35%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
1720IU
(34%)
Vitamin C
122mg
(136%)
Calcium
70mg
(7%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 2Servings
Amount Per Serving
Calories 325
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 30g | 60% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 565mg | 24% |
| Potassium | 1241mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 1720IU | 34% |
| Vitamin C | 122mg | 136% |
| Calcium | 70mg | 7% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.