Chicken Burrito Bowl

This recipe is an healthier option to a traditional burrito, but better. Yes, I said better. The rice/bean mixture with the cilantro and lime is a delicious base to the the flavors of this bowl. I love a tasty burrito, but this will be my new go to choice. It was super quick to make (under 15 minutes) and the vitamin/potassium levels are incredible. Give it a try on your next Taco Tuesday 🙂

Serves: 2

Serving Size: 1 cup rice/bean mixture + 1/2 of vegetables and meat

Ingredients:

• For rice/bean mixture
  • 2 cups cooked long-grain brown rice
  • 1 can black beans, rinsed and drained
  • 1/4 teaspoon grated lime zest
  • 1 tablespoon lime juice
  • 1/4 cup chopped fresh cilantro (more as desired)
• For the burrito bowl
  • 2 teaspoon olive oil
  • 1 medium onion, sliced
  • 3 medium bell peppers, sliced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 12 ounces boneless, skinless, chicken breast – sliced 1/4 inch thick (or other protein of choice)
  • 2 cups loosely packed chopped romaine lettuce
  • 1 medium tomato, seeded and chopped
  • 1 medium ripe avocado, diced (optional topping, not included in nutritional information)

Directions

• For the Rice/Bean Mixture: Mix rice and black beans together. Stir in lime zest, lime juice and cilantro. Set aside and keep warm.
• For the burrito bowl:
  1. Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat, swirling to coat. Add chicken, breaking up any clumps, and cook until lightly browned on all sides, and internal temperate reaches 165 degrees – about 6 – 8 minutes.
  2. In a separate large nonstick skillet, heat 1 teaspoon oil over medium- high heat, swirling to coat. Add onion, peppers, garlic, cumin and salt. Cook, covered,  stirring occasionally until vegetables are tender, about 10 minutes. 
• Making Burrito Bowl: Place 1 cup rice/bean mixture in each bowl. Top with half of vegetable mixture and half of chicken. Top each serving evenly with romaine lettuce, tomatoes and avocado.

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Per serving: Calories: 600; Total Fat: 11g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 17mg; Sodium: 328mg; Carbohydrate: 77g; Dietary Fiber: 19g; Sugar: 9g; Protein: 52g

Nutrition Bonus: Potassium: 1153mg; Iron: 18%; Vitamin A: 201%; Vitamin C: 176%; Calcium: 30%; Iron 25%

source

This recipe updated: 10/9/19