Chipotle Burrito Bowl
| 21 |
50 |
452 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 20 min |
30 min |
4
|
The best part of making these burrito bowls at home is that you can customize them as much as you want. Add any toppings you like!
Ingredients
|
1 cup
|
Brown rice, long-grain, dry
(for rice)
|
|
2 cup
|
Chicken broth (stock), low sodium
(for rice)
|
|
2 tbsp
|
Cilantro (coriander)
(tbsp fresh; for rice)
|
|
1 tbsp
|
Lemon juice
(for rice)
|
|
1 tbsp
|
Lime juice (fresh)
(for rice)
|
|
1/2 tbsp
|
Avocado oil
|
|
454 gm
|
Chicken, ground, lean
(or ground turkey)
|
|
2 clove(s)
|
Garlic
(for chicken)
|
|
1/2 tsp
|
Oregano, dried
(for chicken)
|
|
1/4 tsp
|
Cumin
(for chicken)
|
|
1/2 tbsp
|
Avocado oil
|
|
1 medium pepper(s)
|
Green bell pepper
(cut into strips)
|
|
1 medium pepper(s)
|
Red bell pepper
(cut into strips)
|
|
1 medium
|
Red onion
(cut into strips)
|
|
1 tsp
|
Oregano, dried
|
|
1/4 tsp
|
Red pepper flakes
(optional)
|
|
1/4 tsp
|
Sea salt, fine
|
|
1/4 tsp
|
Black pepper
|
|
1 head
|
Lettuce, romaine
(shredded; for topping)
|
|
4 tbsp
|
Guacamole
(store bought or homemade; for topping)
|
|
4 tbsp
|
Salsa, ready-to-serve
(or pico de gallo; store bought or homemade; for topping)
|
Instructions
- Cook rice according to package directions with chicken broth (instead of water).
- Once the rice is cooked, transfer to a large bowl and add lemon juice, lime juice, and cilantro.
- While the rice is cooking, heat a frying pan on medium-high heat. Add avocado oil and brown chicken in the pan (about 10 minutes).
- Add garlic, oregano, and cumin and cook for 10 minutes or until chicken is cooked through.
- Heat avocado oil in a large skillet on medium-high heat. Add red onion to the skillet and sauté for 3 minutes.
- Add peppers and cook for 5 more minutes.
- Add the oregano, red pepper, salt, and black pepper, and continue cooking until the vegetables are soft (about 2 minutes).
- To assemble the bowls, divide the rice, chicken, and vegetables evenly between the bowls and add the toppings (lettuce, guacamole, and salsa).
Notes:
Vegetarian or Vegan
- Pan fry pinto beans or black beans instead of chicken
- Use vegetable broth instead of chicken broth
Additional Toppings
- Vegan cheese
- Vegan sour cream
- Corn chips
Nutrition Facts
Per Portion
Calories
452
Calories from fat
153
Calories from saturated fat
34
Total Fat
17.0 g
Saturated Fat
3.7 g
Trans Fat
0.1 g
Polyunsaturated Fat
3.3 g
Monounsaturated Fat
8.6 g
Cholesterol
98 mg
Sodium
427 mg
Potassium
1428 mg
Total Carbohydrate
51 g
Dietary Fiber
7.4 g
Sugars
7.0 g
Protein
27.2 g
Dietary servings
Per Portion
| Grain |
1.5 |
| Meat |
1.3 |
| Vegetables |
4.2 |
Energy sources
Meal Type(s)
There are ingredients are missing and there are steps missing for preparing the rice and the beans...