This Chicken Burrito Bowl provides an amazing combination of flavors for a healthy lunch or dinner!
Have I mentioned that I love Mexican food?! Unfortunately, Mexican food and my focus on getting fit don’t go particularly well together, so I’ve been trying to come up with some options that are on the healthier side. This recipe for Chicken Burrito Bowls is loosely inspired by Chipolte’s burrito bowls, however this version is so full of flavor that I actually think it’s better!
It starts with my version of cilantro lime rice, then is topped with Spicy Mexican Chicken, seasoned black beans and some other deliciousness, including one of my favorite sauces. And yes, there is a lot of cilantro and lime in here, however I promise it is not overwhelming! If you make the chicken ahead of time, this makes a good quick weeknight meal.
If you’re making the chicken at the same time you make everything else, you’ll want to start it first, as it will need a little time to cool before you shred it. You can make the black beans while the rice is cooking. The cilantro lime sauce will likely turn out to be more than you need for this dish however I love it so much that I just save the extra for other things – tacos, quesadillas etc. I also find it easier to just use up the container of greek yogurt!
- For the Beans
- 2 tsp olive oil
- 1/4 C chopped onion
- 1 clove garlic minced
- 1 15 oz can black beans undrained
- 1/4 tsp ground cumin
- 1/4 tsp oregano
- pinch of ground chipotle
- For the Rice
- 1/2 C brown rice
- 1 C water
- zest and juice from one small lime
- 1 tsp sweet rice wine
- 1/4 C cilantro leaves chopped
- For the Cilantro Lime Sauce
- 6 oz Chobani greek yogurt
- pinch of sea salt
- 1/4 tsp sugar
- 1/2 tsp lime zest
- 1 tbsp green onion minced
- 1/4 cilantro leaves chopped
- 1/4 tsp jalapeño finely minced
- For the Bowl
- 1 1/2 C Spicy Mexican Chicken
- 1/4 C queso fresco crumbled
- 1/4 C pico de gallo
- 1/2 of an avocado diced
For the beans: Add olive oil to a small sauce pan and heat over medium-high heat. Add onions and sauté 1 minute; add garlic. Add beans and spices (cumin through chipotle). Bring to a boil then reduce heat to medium-low and simmer for 20 minutes. Keep warm.
For the rice: Place the rice and water in a medium sauce pan and bring to a boil. Reduce heat, cover and simmer for 20-30 minutes until rice is tender and water is absorbed. Remove from heat. Add lime juice, lime zest, cilantro and rice wine. Mix well, set aside and keep warm.
For the Lime Cilantro Sauce: Mix all listed ingredients in a small bowl. Refrigerate for at least 30 minutes.
To assemble the Bowl: Divide the rice between two medium sized bowls. Top each bowl with chicken, black beans, queso fresco, pico and avocado. Add desired amount of Lime Cilantro Sauce.