Recipe: Skinny Chipotle Chicken Burrito Bowl

recipe: Poultry and Pork

Inspired by the delicious burrito bowls at Chipotle I decided to create a “skinny” version after discovering a chicken burrito bowl has 855 calories and 34 grams of fat, yup and that’s with the brown rice people! This lighter Chipotle chicken burrito bowl recipe saves you around 345 calories and 19 grams of fat vs. the restaurant version. This “skinny” bowl is just as delicious, more economical, and you don’t have to wait in line!

*You could make this dish lower carb by serving on our Cauliflower Cilantro “Rice” vs rice. And don’t forget the homemade guac!

 

Total Time: 45 minutes

Ingredients

  • For the Cilantro Lime Rice
  • 1 cup brown rice (I use organic)
  • Juice from 1/2 of a lime (reserve other half for garnish)
  • 1/2 cup fresh cilantro, washed and minced
  • For the Seasoned Chicken
  • 3 tablespoons olive oil
  • 1 lb boneless chicken breasts
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon Mexican spice blend (yes, you need this)
  • For the Veggies
  • 1 red onion, thinly sliced lengthwise
  • 1/2 green pepper, thinly sliced lengthwise
  • 3 cloves garlic, minced
  • 1 cup corn (frozen or fresh)
  • 1 (4 oz) can diced green chiles
  • 1-2 tablespoons blended chipotle chiles in adobo sauce (depending on your spice level)
  • 1 can black beans, rinsed and drained
  • For Topping
  • Shredded monterey jack cheese
  • Diced tomatoes
  • Plain Greek yogurt (or sour cream)
  • Jalapeño slices
  • Guacamole
  • Additional cilantro
  • Corn/flour tortillas

Directions

  1. Cook 1 cup brown rice according to package instructions.
  2. Once rice is cooked, add juice of 1/2 lime (reserve other half for serving) and cilantro. Stir so flavors blend.
  3. Mix pepper, salt, cumin, Mexican spice blend and garlic powder together in a small bow. Coat chicken all over with spices.
  4. Heat 2 tablespoons olive oil in frying pan and add chicken, then set aside on a plate to cool.
  5. Keep remaining oil and seasoning in pan adding an additional tablespoon of oil as needed along with the onion and green pepper. Sautè 2 minutes until slightly softened and add garlic, corn, green chiles and chipotle chiles. Cook about 4 minutes on medium heat. Turn heat off.
  6. Add black beans to veggies and toss together. Cube the fully cooked chicken breast.
  7. Add 1/2 cup cilantro lime rice to 4 bowls and add veggie filling, then chicken on top. Garnish with monterey jack cheese, jalapeños, Greek yogurt, lime, tomatoes and guac.
  8. Optional: serve with corn or flour tortillas as tacos or burritos.

Nutrition Information Per Serving

Serving Size: 4

Calories: 510

Protein: 39 gram(s)

Fat: 15 gram(s)

Carbohydrates: 51 gram(s)

Fiber: 8 gram(s)

Sugar: 8 gram(s)

From the kitchen of:

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Printed from GetHealthyU.com

18 Comments


on January 5, 2018 at 3:45 PM Reply

I always LOVE your recipes, but printing them is not working for me. Unfortunately, it makes me stray away from ther, or I have to copy all and put in a WORD doc. Anyway to put a hyperlink to print within the receipe? I don't want to load a third-party pdf maker/printer . Thoughts?


    on January 5, 2018 at 5:29 PM Reply

    Hi Jackie - glad to hear you like our recipes. When we go to file/print on our computer, the recipe comes right up. I'd maybe check your computer settings? Sorry you're having trouble...


on April 4, 2017 at 8:03 AM Reply

Sounds delicious and a great make a head to take for work lunch, thanks!


on April 3, 2017 at 8:12 PM Reply

There is actually a spice you can buy that says,"Mexican Spice Blend"?


    on April 4, 2017 at 9:23 AM Reply

    Yes! We usually get the Morton & Bassett Brand but McCormick also has one among others!


on February 12, 2017 at 8:42 PM Reply

How many grams of saturated fat?


    on February 13, 2017 at 12:20 PM Reply

    Hi Denise - there are 4g of saturated fat per serving.


on September 18, 2016 at 11:04 AM Reply

Hi it says serving size is 4 at 538 cal so does that mean 4 servings is 538 or per serving in 538?


    on September 19, 2016 at 10:25 AM Reply

    Hi Lindsay - per serving is 538 calories. Sorry for the confusion!


on February 2, 2016 at 7:02 PM Reply

how much did all the ingredients cost? did you save money making it at home vs. going to a restaurant?


    on February 5, 2016 at 10:51 AM Reply

    We didn't keep track of the cost at the store versus making it at home, but our version serves more than just one person and eliminates the hassle of going to the store, especially with kids in tow!


on January 2, 2016 at 11:22 AM Reply

You mention Mexican spice blend in the ingredients. Would Adobo spice be similar? Miss Chipotle but staying away due to their food poisoning issues.


    on January 5, 2016 at 2:18 PM Reply

    Yes, that should be similar!


      on February 12, 2017 at 3:06 PM Reply

      Where do u buy your Mexican spice- name/ brand please. Thx L


        on February 13, 2017 at 12:18 PM Reply

        You can buy whichever one you like! I know McCormick has a Mexican spice blend or you can find Morton & Bassett from Target. There isn't a specific one I always get, just what you can find at your local grocery store!


on October 19, 2015 at 11:54 AM Reply

4 servings? This makes nearly 9 1 cup servings!


    on July 28, 2016 at 4:26 PM Reply

    Do your math Boo Boo some people eat 2 bowls. Are you angry????? I swear there is a Debbie Downer in every crowd. Debbie Downers will find a reason to be negative over simple things like a simple recipe. SMH


    on October 21, 2015 at 3:16 PM Reply

    Hi Kat - We calculated 4 servings at a little over 2 cups each!



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