Description
A vibrant, healthy deconstructed burrito with seasoned chicken, cilantro lime rice, fresh veggies, and guacamole—ready in 30 minutes. Perfectly portioned without the mess of wrapping, this customizable bowl balances protein, fiber, and flavor.
Ingredients
2 tablespoons olive oil
3 tablespoons lime juice
3 chipotle chilis in adobo sauce, chopped
2 teaspoons adobo sauce (from can)
1 ½ teaspoon garlic powder
¾ teaspoon salt
1 ½ pounds boneless, skinless chicken breast, cut into strips
1 cup long-grain white rice
1 ½ cups water
¼ teaspoon salt (for rice)
1 lime, zested and juiced
¼ cup chopped cilantro (fresh)
½ cup cooked black beans, drained and rinsed
½ cup frozen corn, thawed
1 ripe avocado, diced
¼ cup diced red onion
2 tablespoons jalapeño, thinly sliced
Extra cilantro for garnish
Instructions
Marinate chicken: Whisk olive oil, lime juice, chipotles, adobo sauce, garlic powder, and salt. Add chicken and toss. Let sit while preparing other ingredients.
Cook rice: In a small pot, combine rice, water, salt, lime zest, and cilantro. Bring to boil, stir, cover, and simmer for 15 minutes.
Chop veggies: Dice avocado, red onion, and jalapeño. Set aside.
Cook chicken: In a large skillet, cook marinated chicken over medium-high heat for 5-7 minutes per side until fully cooked. Discard marinade.
Assemble bowls: Layer cooked rice, black beans, corn, chicken, avocados, red onion, and jalapeño in bowls. Garnish with extra cilantro and a drizzle of lime juice.
Notes
Toppings customize: Add tomatoes, lettuce, or shredded cabbage as desired.
Protein swap: Use grilled tofu or steak for alternatives.
Storage: Store components in airtight containers for up to 3 days.
Vegan option: Skip chicken and use adobo-marinated portobello mushrooms.
- Prep Time: 10
- Cook Time: 30
- Category: Main dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 2g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 150mg