Healthy Chicken Burrito Bowl Recipes

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HEALTHY CHICKEN BURRITO BOWL



Healthy Chicken Burrito Bowl image

Zesty Chicken Burrito Bowl loaded with tons of fresh Mexican flavor! Just like Chipotle's burrito bowl but healthier!

Provided by Kelley Simmons

Categories     Main Course     Salad

Time 30m

Number Of Ingredients 21

2 thin boneless skinless chicken breast
1 tablespoon chiles in adobo
1/2 tablespoon extra virgin olive oil
cilantro lime brown rice (recipe follows)
1/2 cup cherry tomatoes
1/4 cup black beans
1 tablespoon cilantro (chopped)
lime slices for garnish
chipotle ranch (recipe follows)
1 package of instant brown rice (boil in bag (I package equals 2 cups))
1 cloves garlic (minced)
1 tablespoon lime juice
1 tablespoon extra virgin olive oil
1½ tablespoons cilantro (chopped)
¼ teaspoon salt
pepper to taste
1 tablespoon chiles in adobo
1 whole chili from can of chiles in adobo (small dice)
1/2 tablespoon cilantro (chopped)
1/4 cup mayonnaise
1/4 cup sour cream

Steps:

  • Marinate the chicken with the chiles in adobo sauce and oil in a Ziploc bag. Refrigerate for at least an hour or overnight.
  • After the chicken has been marinated add the chicken to a large skillet over medium high heat. You will not have to add oil or butter to the skillet. The oil from our marinade should keep the chicken from sticking. Saute until fully cooked and both sides are caramelized. Takes about 8 minutes.
  • Take off the heat and allow the chicken breast to sit for 2 minutes before cutting into them. If you cut into the chicken breast right away the juices will drain from the chicken and will leave your chicken dry.
  • Cut each chicken breast into medium size cubes and set aside.
  • To assemble our chicken burrito bowls fill each bowl with half of the cilantro lime rice, chipotle chicken, tomatoes, black beans, cilantro, and limes for garnish.
  • Serve with chipotle ranch dressing.
  • Cook brown rice per packaging instructions. If you do not have boil in a bag rice you can always use regular stove top brown rice. While the rice is cooking, add garlic, lime juice, and oil to a medium bowl. Whisk to combine. Add cilantro and cooked rice to the vinaigrette. Toss to coat. Season with salt and pepper.
  • Combine all of the ingredients together in a small bowl. Stir to combine. Chill until ready to serve.

Nutrition Facts : Calories 395 kcal, Carbohydrate 9 g, Protein 50 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 145 mg, Sodium 653 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

HEALTHY CHICKEN BURRITO BOWL



Healthy Chicken Burrito Bowl image

Versatility is the name of the game in this deconstructed Healthy Chicken Burrito Bowl: the simple cilantro-lime marinade works just as well for fish and shrimp as it does for chicken, and the rice and beans can be switched out for your favorite grains and legumes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 12

3 tablespoons fresh lime juice, plus wedges for serving
2 teaspoons minced garlic
1/4 cup roughly chopped cilantro leaves, plus whole leaves for serving
1/3 cup safflower or other neutral-flavored oil
Kosher salt and freshly ground pepper
2 cups shredded red cabbage
4 small boneless, skinless chicken breast halves (1 1/2 pounds)
2 cans (15 ounces each) black or pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
3 cups cooked brown or white rice
1 avocado, peeled, pitted, and sliced
Salsa or hot sauce, for serving

Steps:

  • In a small bowl, whisk together lime juice, garlic, cilantro, and oil; season with salt and pepper. In a medium bowl, toss cabbage with half of marinade; season with salt and pepper. Let stand while you prepare remaining ingredients.
  • Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2 inch thick. Remove plastic; transfer chicken to a baking dish and toss with remaining marinade. Let stand 10 minutes.
  • Heat a large, heavy skillet (preferably cast iron) over medium-high. Remove chicken from marinade, allowing excess to drip off. Add chicken to skillet and cook, flipping once, until golden brown and just cooked through, 6 to 8 minutes; transfer to a cutting board. Add beans and 2 tablespoons water to skillet; cook, stirring, until warmed through, 2 to 3 minutes. Transfer to a bowl. Add rice and 2 tablespoons water to same pan; cook, stirring, until warmed through, 2 to 3 minutes. Transfer to another bowl. Cut chicken into bite-size pieces.
  • To serve, divide rice, beans, corn, cabbage slaw, and chicken among four bowls. Serve with avocado, salsa, lime wedges, and more cilantro.

GRILLED CHICKEN BURRITO BOWL



Grilled Chicken Burrito Bowl image

Easy burrito bowl recipe loaded with juicy grilled chicken and ready in about 30 minutes

Provided by Rena

Categories     Main Course

Time 30m

Number Of Ingredients 22

2 Boneless, Skinless Chicken Breasts
1 Cup Cooked Brown Rice
1 Tbsp Lime Juice
1 Small Avocado (sliced)
2 Cups Mixed Greens
½ Cup Black Beans
½ Cup Canned corn, drained (or grilled)
⅓ Cup Cherry Tomatoes (cut into quarters)
2 Tbsp Greek yogurt
½ Red onion (diced)
1 Jalapeno Pepper (sliced)
Sea salt and freshly ground black pepper, to taste
A small handful of chopped cilantro, plus more to garnish
2 Tbsp Olive oil
1 Tbsp Fresh lime juice
½ tsp Paprika
½ tsp Ground Cumin
¼ tsp Chili Powder
¼ tsp Garlic Powder
¼ tsp Onion Powder
¼ tsp Dried Oregano
A pinch of salt and pepper, or to taste

Steps:

  • In a ziploc bag, mix all marinade ingredients until smooth. Add chicken, seal the bag and shake until chicken is evenly coated.
  • Heat a grill pan or an outdoor grill over medium-high heat. Add chicken and cook for about 5-7 minutes on each side, or until cooked through and no longer pink in the inside.
  • Remove from the grill and let it rest for 5 minutes before slicing.
  • In a small bowl mix cooked rice with lime juice, chopped cilantro, sea salt, and freshly ground black pepper.
  • Toss to combine then set aside. To assemble the bowls, add the greens at the bottom of each one, then 1 sliced chicken breast.
  • Divide the remaining ingredients among the 2 bowls. Garnish with fresh cilantro and jalapeno and enjoy!

Nutrition Facts : Calories 655 kcal, Carbohydrate 57 g, Protein 36 g, Fat 34 g, SaturatedFat 5 g, Cholesterol 73 mg, Sodium 243 mg, Fiber 14 g, Sugar 5 g, ServingSize 1 serving

HEALTHIER "COPYCAT" CHIPOTLE BURRITO BOWL RECIPE



Healthier

These healthy chicken burrito bowls are just 399 calories and super filling!Skip the high calorie Chipotle burrito bowls, and try this healthy Mexican bowl recipe instead.Comes with lots of toppings, and tips on how to make this a meal prep recipe too.

Provided by Lose Weight By Eating

Categories     lunch     Main Course

Time 35m

Number Of Ingredients 20

1 cup uncooked rice
2 cups water
Juice of 1 lime
2 tablespoons chopped cilantro
Olive oil spray
2 boneless skinless chicken breasts (cut into cubes)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup frozen corn
1 15-ounce can of black beans, drained and rinsed
1 cup Homemade Pico De Gallo
1 cup chopped romaine lettuce
1/2 cup shredded Mexican cheese blend (or cheddar)
Sliced Avocado
Homemade Guacamole
Blended Salsa
Chopped Cilantro
Lime Juice
Chopped Jalapeños
Greek Yogurt (in place of sour cream)

Steps:

  • In a small sauce pan, combine the rice and water.
  • Cover and bring to a low boil over medium-high heat, then lower the temperature to low and simmer until all the water has been absorbed.
  • Use a fork to fluff the rice, then add in the lime juice and cilantro.
  • Mix well, and cover while you work on the rest of the recipe.
  • Heat a large skillet over medium heat, and spray with olive oil.
  • Add the chicken, season with salt and pepper and cook for 5 minutes.
  • Add the corn and cook 10 more minutes, until the chicken is cooked through.
  • To 4 bowls (or meal prep containers) add 1/4 of the rice, 1/4 of the chicken and corn, 1/4 of the beans, 1/4 of the pico de Gallo, and 1/4 of the lettuce.
  • Top each bowl with 1/8 cup of cheese and serve with desired additional toppings.

Nutrition Facts : ServingSize 1 bowl, Calories 399 kcal, Carbohydrate 48.3 g, Protein 34.8 g, Fat 7 g, SaturatedFat 2.6 g, Cholesterol 78 mg, Sodium 660 mg, Fiber 3.2 g, Sugar 2.2 g

WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY



Weekday Meal-Prep Chicken Burrito Bowls Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, bell peppers, large red onion, olive oil, taco seasoning, salt, pepper, salsa, brown rice, black beans, corn, shredded cheddar cheese, lime, fresh cilantro

Provided by Scott Loitsch

Categories     Lunch

Yield 4 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
salt, to taste
pepper, to taste
1 jar salsa
3 cups brown rice, cooked
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
2 tablespoons fresh cilantro, to garnish

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Line a baking sheet with foil.
  • Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
  • Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
  • Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
  • Top each chicken breast with a generous pour of salsa.
  • Bake in a preheated oven for 25 minutes.
  • Rest chicken for 10 minutes, before slicing into strips.
  • Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
  • Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
  • Enjoy!

Nutrition Facts : Calories 1165 calories, Carbohydrate 181 grams, Fat 25 grams, Fiber 17 grams, Protein 54 grams, Sugar 14 grams

INSTANT POT HEALTHY CHICKEN BURRITO BOWLS



Instant Pot Healthy Chicken Burrito Bowls image

With this recipe, you will be getting more than just tasty, healthy, and irresistible chicken! These Instant Pot healthy chicken burrito bowls are simply AMAZING.

Provided by Kristen

Categories     Dinner

Yield 4

Number Of Ingredients 14

3 frozen chicken breasts
1/2 cup uncooked brown rice
1/2 canned black beans
1 (15 ounce) can diced tomatoes
2 Tablespoons minced garlic
2 Tablespoons cumin
1 Tablespoon onion powder
2 Tablespoons chili powder
1 1/2 cups chicken broth
Toppings:
Romaine lettuce
Cheddar cheese
Avocado
Salsa or pico de gallo

Steps:

  • Combine all the ingredients in the Instant Pot. Lock the lid into place and turn the knob to SEALING.
  • Push MANUAL or PRESSURE COOK and cook for 25 minutes. When done release by turning the pressure valve to VENTING.
  • Open the lid and remove the chicken to shred.
  • Add the chicken back into the Instant Pot and stir well.
  • Place the romaine lettuce in your bowl. Top beans, rice, and shredded chicken. Sprinkle with cheese, salsa, and avocado if you'd like!

Nutrition Facts : Servingsize 1 serving

CHICKEN BURRITO BOWLS



Chicken Burrito Bowls image

Make and share this Chicken Burrito Bowls recipe from Food.com.

Provided by joyce_ringer

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

3 boneless skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
salt and pepper
1 (10 ounce) jar salsa
3 cups cooked brown rice, divided
10 ounces black beans, drained and rinsed
1 (10 ounce) can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
fresh cilantro (to garnish)

Steps:

  • 1. Preheat oven to 400˚F/200˚C.
  • 2. Line a baking sheet with foil.
  • 3. Place the chicken, peppers, and onions on the baking sheet and drizzle with oil.
  • 4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
  • 5. Salt and pepper the peppers and onions, tossing to coat.
  • 6. Top each chicken breast with a generous pour of salsa.
  • 7. Bake in a preheated oven for 25 minutes.
  • 8. Rest chicken for 10 minutes, before slicing into strips.
  • 9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
  • 10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
  • 11. Meal-prep FTW! Enjoy!

Nutrition Facts : Calories 632.1, Fat 21.3, SaturatedFat 7.9, Cholesterol 86.3, Sodium 764.1, Carbohydrate 76, Fiber 12.7, Sugar 9.7, Protein 38.6

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17 HEALTHY BURRITO BOWLS YOU WILL ACTUALLY WANT TO MAKE
13. Buffalo Burrito Bowl with Cauliflower Rice. For the perfect combo of protein, fiber, and taste, look no further. This unique recipe uses ground buffalo to kick up the flavor of this burrito bowl. Kale, bell peppers, and avocado boost the nutrient profile even more, making this a …
From yurielkaim.com


HEALTHY SLOW COOKER CHICKEN BURRITO BOWL RECIPE • NUTRIFITX
Instructions. Place all Slow Cooker Mexican Chicken ingredients into the pot of a large slow cooker or Crock Pot. (We like to place raw chicken in the bottom, add the dry seasonings, squeeze in the lime juice, then pour in broth.) Set slow cooker on low for 6 hours.
From nutrifitx.co


HEALTHY CHICKEN BURRITO BOWL - GREATIST
2013-08-02 2 cups shredded chicken (about 2 medium chicken breasts, approximately 1 pound) 2avocados, lightly mashed; 3/4 cup salsa; 1/2 cup plain Greek yogurt; Directions. Stir lime juice and cilantro into ...
From greatist.com


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