0 from 24 votes
Mojito Lime Chicken Burrito Bowls
Super flavorful and healthy mojito lime chicken burrito bowls that are loaded with lime brown rice, juicy chicken, black beans, sauteed bell peppers, and topped with homemade cilantro dressing. This Mexican inspired recipe is sure to be your new favorite meal. Ideal for meal prep, family dinners, and lunch!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 481 kcal
Course:
Lunch
Cuisine:
Mexican , International
Ingredients
Mojito Lime Marinade:
- 2 limes juiced
- 2 garlic cloves minced
- 2 tablespoon fresh cilantro chopped
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cumin
Chicken Bowls:
- 4 medium chicken breasts skinless and boneless
- 1 - 2 tablespoon extra-virgin olive oil or avocado oil
- 1 cup of brown rice cooked
- 1 small lime juiced
- 2 tablespoon fresh cilantro finely chopped
- 6 - 8 cups of romaine lettuce chopped or shredded
- 2 large bell peppers cut into strips
- 1 cup black beans warmed
- 1 cup frozen or fresh corn kernels warmed
- ½ a red onion finely chopped
- ½ cup fresh pico de gallo or salsa
- Optional toppings: avocado guacamole, sour cream, lime, cheese
Cilantro Dressing:
- 2 tablespoon extra virgin olive oil
- 2 medium limes juiced (about ⅓ cup)
- 2 tablespoon of cilantro finely minced
- 1 garlic clove minced
- ¼ teaspoon cumin
- ½ teaspoon sea salt
- ¼ teaspoon black pepper freshly ground
Instructions
- In a large ziplock bag, mix together all the mojito lime marinade ingredients. Add in chicken, seal the bag and shake until chicken is evenly coated. Let marinate for at least 10 minutes and up to 1.5 hours.
- In a large saute pan, heat olive oil to medium-high heat. Add chicken to the pan and cook for 5 - 7 minutes on each side, or until cooked through and no longer pink on the inside. Remove the chicken from the pan and let rest on a plate. Do not cut it yet.
- Meanwhile, add the sliced peppers to the pan, and cook for about 5 minutes until soft and slightly charred. Add more olive oil if needed and season with salt and pepper.
- In a small bowl, mix the cooked brown rice with lime juice, chopped cilantro, salt, and freshly ground black pepper.
- Warm the black beans and corn according to the package instructions. I recommend heating beans in saute pan on low with the bean juice from the can.
- Make the dressing by whisking together all the ingredients. Taste and adjust seasonings based on your preference.
- Slice the chicken breasts.
- Assemble bowls by adding lettuce as the base of each bowl, then evenly dividing and topping each with cilantro lime rice, warmed black beans, warmed corn, sauteed bell peppers, red onion, pico de gallo or salsa, chicken slices, and avocado slices. Sprinkle some cheese on top if desired, and enjoy!
Cup of Yum
Notes
- Brown Rice: subsitute with white rice, veegetable rice, or your favorite kind.
- Black Beans: substitute with pinto beans, kidney beans, chickpeas, or your favorite kind.
- Spices: you can use a Mexican taco seasoning.
Nutrition Information
Calories
481kcal
(24%)
Carbohydrates
34g
(11%)
Protein
44g
(88%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
63mg
(21%)
Sodium
733mg
(31%)
Potassium
1266mg
(36%)
Fiber
10g
(40%)
Sugar
4g
(8%)
Vitamin A
8447IU
(169%)
Vitamin C
96mg
(107%)
Calcium
80mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 481
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 34g | 11% |
| Protein | 44g | 88% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 733mg | 31% |
| Potassium | 1266mg | 27% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 8447IU | 169% |
| Vitamin C | 96mg | 107% |
| Calcium | 80mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.