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

Ingredients:

• For rice/bean mixture
  • 2 cups cooked brown rice
  • 1 can low sodium black beans, rinsed and drained
  • 1/4 teaspoon grated lime zest
  • 1 tablespoon fresh lime juice
  • 1/4 cup fresh cilantro – chopped (more as desired)
• For the burrito bowl
  • 2 teaspoon olive oil
  • 1 medium sweet yellow onion, sliced
  • 3 bell peppers, sliced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 12 ounces boneless, skinless, chicken breast – cut into bite size pieces
  • 3 cups romaine lettuce – chopped
  • 1 medium Roma tomato – chopped
  • 1 avocado, diced

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 skillet over medium-high heat. Add chicken, and cook until browned on all sides and internal temperate reaches 165*F.
  2. In a separate large skillet, heat 1 teaspoon oil over medium- high heat. Add onion, peppers, garlic, cumin and salt. Cook, covered,  stirring occasionally until vegetables are tender. 
• 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. Enjoy!

• 

• 

• 

Per serving: Calories: 600; Total Fat: 11g; 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%
*nutrition information does not include avocado

Modified from original recipe