Chicken Burrito Bowl
510 calories · 40 g protein · Dinner
Prep time
15 min
Cook time
20 min
Servings
4
Calories
510 per serving
This chicken burrito bowl delivers all the chipotle style flavor for a fraction of the calories. Seasoned chicken breast is seared until golden and served over cilantro lime rice with black beans, corn, and salsa.
Each bowl runs about 510 calories with 40 grams of protein, which makes it a go to dinner on training days. Assemble four at once and you have lunch or dinner handled for days.
Ingredients
- long grain white rice, rinsed1 cup (185 g)
- boneless skinless chicken breast, cut into bite size pieces1.25 lb (567 g)
- chili powder2 tsp (5 g)
- ground cumin1 tsp (3 g)
- olive oil1 tbsp (14 g)
- canned black beans, drained and rinsed15 oz (425 g)
- frozen corn, thawed1 cup (150 g)
- pico de gallo or fresh salsa1 cup (150 g)
- avocado, sliced1 medium (150 g)
- plain nonfat Greek yogurt1/2 cup (115 g)
- chopped fresh cilantro1/4 cup (15 g)
- lime, cut into wedges1 medium (60 g)
Directions
- 1
Cook the rice according to the package directions and keep covered.
- 2
Toss the chicken with the chili powder, cumin, half the salt, and pepper until evenly coated.
- 3
Heat the oil in a large skillet over medium high heat and cook the chicken 6 to 8 minutes, stirring once or twice, until golden and cooked through to 165°F.
- 4
Warm the beans and corn in a small pot over medium heat for 3 to 4 minutes with a pinch of cumin.
- 5
Fluff the rice and stir in the cilantro and a squeeze of lime.
- 6
Divide the rice among 4 bowls and top with chicken, beans, corn, salsa, yogurt, and avocado.
Nutrition (approximate)
510
Calories
40 g
Protein
48 g
Carbs
16 g
Fat
Nutrition values are approximate and calculated per serving.
Tips
- ✓Prep the bowls without the avocado and yogurt if making ahead; add those fresh so they stay bright.
- ✓Bowls keep 4 days refrigerated and reheat in 90 seconds in the microwave.
- ✓Swap the chicken for lean ground beef or extra beans to change things up.
