Chicken Burrito Bowls are PERFECT for summer! Easy, healthy, inexpensive, and it saves great! (Because who doesn’t love leftovers) this recipe is from Isabeleats.com and the original arrival can be found here: https://www.isabeleats.com/wprm_print/6063
Prep Time 15 mins
Cook Time 15 mins
Marinating Time 30 mins
Total Time 30 mins
Servings: 4 burrito bowls
Ingredients:
For the chicken*
1 pound chicken thighs (skin-on, boneless or skinless all work)
2 tablespoons olive oil
2 tablespoons lime juice (about 1 lime)
1 teaspoons white wine vinegar (regular white vinegar will also work)
1 teaspoons chili powder
1 teaspoons ancho chili powder (you can use regular chili powder if you don't have any)
1 teaspoons salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
For the bowl
2 cups chopped romaine lettuce
1 15-ounce can black beans, drained and rinsed
1 15-ounce can whole kernel corn, drained and rinsed
1 cup cooked cilantro lime rice (you can also use plain white or brown rice)
1 cup chopped tomatoes
1/2 cup plain Greek yogurt
1/2 cup guacamole
optional toppings: lime juice, jalapenos, hot sauce or salsa
Instructions:
To make the chicken:
In a large bowl, baking dish or freezer bag, add all the ingredients for the marinade. Mix together to fully combine.
Add chicken thighs to marinade and toss together to coat. Cover chicken and refrigerate for 30 minutes.
Heat a large non-stick skillet over medium-high heat. Add the marinated chicken to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.
Transfer chicken to cutting board and let rest for 5 minutes. Slice into strips or bite-sized chunks, and serve on burrito bowls.
To assemble the burrito bowls:
Evenly divide lettuce, black beans, corn, rice and tomatoes into each bowl. Top each with chicken, 2 tablespoon of plain Greek yogurt and 2 tablespoons guacamole. Serve with fresh lime wedges, jalapenos and hot sauce if desired.
Notes
*If you don't have the time to make the chicken, you can use any leftover chicken that you have in the fridge or even a prepared rotisserie chicken from your grocery store.
If you're making these for meal prep lunches to eat throughout the week, I recommend packing the lettuce, sour cream and guacamole in a different container. That way you reheat your burrito bowl container in the microwave, and then mix in the fresh ingredients afterwards. A small snack bag like this works wonderfully for the lettuce, and small condiment containers are great for the sour cream and guac.
Nutrition Facts
Chicken Burrito Bowls
Amount Per Serving (1 burrito bowl)
Calories 495 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 152mg 51%
Sodium 926mg 39%
Potassium 394mg 11%
Total Carbohydrates 50g 17%
Dietary Fiber 10g 40%
Sugars 7g
Protein 41g 82%
Vitamin A 33%
Vitamin C 62%
Calcium 13%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1burrito bowl | Calories: 495kcal | Carbohydrates: 50g | Protein: 41g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 152mg | Sodium: 926mg | Potassium: 394mg | Fiber: 10g | Sugar: 7g | Vitamin A: 33% | Vitamin C: 62% | Calcium: 13% | Iron: 24%
enjoy <3