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Chipotle Chicken Burrito Bowl

Chipotle Chicken Burrito Bowl

5 from 1 vote
650 Calories | 67g Protein
Quick note before you dive in:
You’ll find a brief overview up top⬆️
and the full recipe and details below⬇️
When you make it, don’t forget to rate the recipe and leave a comment : )
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Equipment

Servings: Makes 4

Ingredients
 

For the Chicken:

  • 2 lbs boneless skinless chicken breasts
  • olive oil spray
  • ½ tbsp chipotle chili powder
  • ½ tbsp chili powder
  • ½ tbsp paprika
  • ½ tbsp garlic powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper omit for milder version
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp black pepper

For the Tomato Salsa:

  • 5 medium Roma tomatoes diced
  • 2 medium jalapeños diced (remove seeds for milder version)
  • ½ medium red onion finely diced
  • 4 cloves garlic minced
  • 1 tsp salt
  • 1 tsp sugar
  • Juice of 2 limes reserve additional limes for serving

For the Base:

  • 1 cup jasmine rice
  • 1 tbsp rice vinegar

For Serving:

  • 1 can black beans 15.25 oz
  • 1 cup reduced fat shredded mozzarella cheese
  • 1 cup shredded lettuce
  • 2 limes cut into wedges
  • 8 portion cups 5.5 oz

Instructions
 

Prep the Chicken:

  • Mix Seasonings in a small bowl.
    ½ tbsp chipotle chili powder, ½ tbsp chili powder, ½ tbsp paprika, ½ tbsp garlic powder, 1 tsp cumin, 1 tsp cayenne pepper, 1 tsp dried oregano, 1 tsp salt, 1 tsp black pepper
  • Butterfly the chicken breasts by slicing them in half horizontally. This ensures even cooking.
    2 lbs boneless
  • Spray chicken with olive oil, then rub seasonings evenly on both sides. Let sit while preparing other components.
    olive oil spray

Cook the Rice & Beans:

  • Cook jasmine rice & rice vinegar using your preferred method (I love my rice cooker!).
    1 cup jasmine rice, 1 tbsp rice vinegar
  • Heat black beans in a small saucepan over medium heat until hot (don’t overcook or they’ll get mushy).
    1 can black beans

Make the Tomato Salsa:

  • Dice red onion and mix with 1 tsp salt in a small bowl (this reduces the sharp bite of raw onion).
    ½ medium red onion, 1 tsp salt
  • Dice tomatoes, jalapeños, and garlic and combine with the onion mixture, sugar, and lime juice. Stir well.
    5 medium Roma tomatoes, 2 medium jalapeños, 4 cloves garlic, 1 tsp sugar, Juice of 2 limes

Cook the Chicken:

  • Grill Method: Heat a flat-top grill or cast iron skillet over medium-high heat and cook 3-4 minutes per side until done.
  • Stovetop Method: Add a drizzle of olive oil to a skillet and sear the chicken on medium-high heat for 3-4 minutes per side.

Assemble & Serve:

  • Dice cooked chicken into ½-inch cubes.
  • Divide rice, beans, chicken, and cheese evenly into meal prep containers.
    1 cup reduced fat shredded mozzarella cheese
  • Portion the salsa and shredded lettuce into separate small sauce cups so they stay fresh and aren’t microwaved with the bowl.
    1 cup shredded lettuce
  • When ready to eat, heat the base of the bowl and then top with the fresh lettuce and salsa for the full Chipotle-style experience.
  • Add lime wedges to each container for fresh juice when serving.
    2 limes

Nutrition

Calories: 650kcalCarbohydrates: 67gProtein: 67gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 163mgSodium: 1650mgPotassium: 1698mgFiber: 10gSugar: 7gVitamin A: 2912IUVitamin C: 40mgCalcium: 318mgIron: 4mg