Chipotle Burrito Bowl

23 60 486
Ingredients Minutes Calories
Prep Cook Servings
20 min 40 min 4
Chipotle Burrito Bowl
Health Rating
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, medium-grain, dry (for rice)
2 leaf Bay leaf (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)
227 gm Chicken, ground, lean (for chicken)
2 clove(s) Garlic (for chicken)
1/2 tsp Oregano, dried (for chicken)
1/4 tsp Cumin (for chicken)
1/3 tbsp Chipotle Paste (optional; for chicken)
1/2 tbsp Grape seed 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)
1/2 tsp Sea salt, fine
1/4 tsp Black pepper
3/4 cup, shredded Cheddar cheese, sharp (for topping)
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. Brown chicken in pan for 15 minutes over medium-high heat.
  2. Add the rest of the ingredients for the chicken and cook for 10 minutes until chicken is cooked.
  3. Heat oil in a large skillet. Add red onion to the skillet and sauté for 3 minutes over medium/high heat.
  4. Add peppers and cook for 5 more minutes.
  5. Add the oregano, red pepper, salt and black pepper and continue cooking until the vegetables are soft (about 2 minutes).
  6. To assemble the bowls, simply divide the rice, chicken and vegetables between 4 bowls and add the toppings.

 

 

Notes:

For a vegetarian option

grill chickpeas instead of chicken and use vegetable broth chicken broth

For non-dairy

omit the cheese 


Nutritional Highlights

Chicken

is rich in lean protein and contributes to muscle growth and repair

Vegetables

various vegetables provide key vitamins and minerals for vital health and maintenance of the body

 


Nutrition Facts

Per Portion

Calories 486
Calories from fat 181
Calories from saturated fat 71
Total Fat 20.1 g
Saturated Fat 7.9 g
Trans Fat 0
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 7.8 g
Cholesterol 73 mg
Sodium 855 mg
Potassium 1022 mg
Total Carbohydrate 53 g
Dietary Fiber 8.0 g
Sugars 7.1 g
Protein 23.6 g

Dietary servings

Per Portion


Grain 1.5
Meat 0.6
Milk Alternative 0.4
Vegetables 4.2

Energy sources


Pygal43%465.8937395579872177.0465043864804537%319.83355125446997258.87535475714819%329.78581182848336123.0375250128546743%37%19%CarbohydratesFatProtein
Lunch
Main
Salad
  • Melissa Boufounos Melissa Boufounos (Sept. 17, 2018, 4:48 p.m.)

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