Chipotle Burrito Bowl

21 50 452
Ingredients Minutes Calories
Prep Cook Servings
20 min 30 min 4
Chipotle Burrito Bowl
Health Highlights
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


  1. Cook rice according to package directions with chicken broth (instead of water).
  2. Once the rice is cooked, transfer to a large bowl and add lemon juice, lime juice, and cilantro.
  3. 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).
  4. Add garlic, oregano, and cumin and cook for 10 minutes or until chicken is cooked through.
  5. Heat avocado oil in a large skillet on medium-high heat. Add red onion to the skillet and sauté for 3 minutes.
  6. Add peppers and cook for 5 more minutes.
  7. Add the oregano, red pepper, salt, and black pepper, and continue cooking until the vegetables are soft (about 2 minutes).
  8. 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


Pygal42%465.0534796281597173.4137056644217434%333.0211263643499269.1150992168641724%319.71911923045565131.2326265740231642%34%24%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Salad
  • Melissa Boufounos Melissa Boufounos (Sept. 17, 2018, 3:48 p.m.)

    There are ingredients are missing and there are steps missing for preparing the rice and the beans...





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