Chicken Burrito Protien Bowl
Chipotle-inspired, this Chicken Burrito Protein Bowl is bursting with color, flavor, and nutrients. It’s a chicken bowl recipe that is easily customizable!
Cook time: 30 minutes
Total time: 50 minutes
Servings: 2
For the chicken
– 1/2 cup avocado oil
– 6 tablespoons lime juice
– 6 chipotle chilis in adobo sauce finely chopped, plus 1 ½ tablespoon adobo sauce
– 3 teaspoon garlic powder
– 1.5 teaspoon salt
– 3 pounds chicken breast cut into strips
For the cilantro lime rice
– 2 cup long-grain white rice rinsed
– 3 cups water
– 0.5 teaspoon salt
– Zest of 1 lime plus 2 tbsp fresh lime juice
– 0.5 cup chopped fresh cilantro
To assemble
– 2 head romaine lettuce chopped
– 2 cup diced tomatoes
– 2 avocado chopped
– 2 cup frozen corn thawed
– 2 15-ounce can black beans rinsed and drained
– 1 small red onion chopped
Directions
- To make the chicken, stir together oil, lime juice, chopped chilies, adobo sauce, garlic powder, and salt in a large bowl. Add chicken and toss to coat. Cover and let sit in the refrigerator for at least 2 hours or up to overnight.
- Heat a large pan over medium-high heat. Remove chicken from marinade, and add to pan. Cook, stirring, until cooked through, about 5 minutes. Set aside.
- To make the rice, add salt and rice to a pot of boiling water. Return to a boil, then reduce heat, cover, and simmer until water is absorbed and rice is tender, 15-18 minutes. Uncover and fluff with a fork, then toss in lime zest, lime juice, cilantro, and additional salt to taste.
- To assemble, arrange rice and lettuce in the bottom of a serving bowl and top with the chicken, diced tomatoes, diced avocados, corn, black beans and red onions.
