Healthy Chicken Burrito Bowl
A colorful, Chipotle-inspired protein bowl featuring marinated chicken, cilantro-lime rice, beans, corn, avocado, and fresh vegetables. Packed with lean protein, fiber, and healthy fats, it’s satisfying, customizable, and perfect for meal prep or weeknight dinners.
Equipment
- 1 Large mixing bowl
- 1 Large Pan/Skillet (nonstick preferred)
- 1 Medium Saucepan (for rice)
- 1 Medium Saucepan (for rice)
- 1 Cutting Board + Chef’s Knife
- 1 Lemon/Lime Squeezer
Ingredients
For the Chicken:
- ¼ cup avocado oil
- 3 tbsp lime juice
- 3 chipotle chilies in adobo sauce finely chopped
- 1 ½ tbsp adobo sauce from the can
- 1 ½ tsp garlic powder
- ¾ tsp salt
- 1 ½ lbs chicken breast cut into strips
For the Cilantro Lime Rice:
- 1 cup long-grain white rice rinsed
- 1 ½ cups water
- ¼ tsp salt plus more to taste
- 1 lime zested + 2 tbsp fresh lime juice
- ¼ cup fresh cilantro chopped
- For Assembly:
- 1 head romaine lettuce chopped
- 1 cup tomatoes diced
- 1 avocado chopped
- 1 cup frozen corn thawed
- 1 15 oz can black beans, rinsed and drained
- ½ small red onion chopped
Instructions
- Marinate the Chicken: In a large mixing bowl, whisk together avocado oil, lime juice, chopped chipotle chilies, adobo sauce, garlic powder, and salt until smooth. Add chicken strips, turning to coat them thoroughly.Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to deeply penetrate the meat.
- Cook the Chicken: Heat a large nonstick skillet over medium-high heat until hot. Remove chicken from the marinade, shaking off excess liquid, and place it into the pan in a single layer. Cook for about 4–6 minutes, stirring occasionally, until the chicken is browned on the outside and fully cooked through. Transfer to a plate and keep warm.
- Prepare the Rice Base: While the chicken cooks, rinse the rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, bring water and salt to a boil. Stir in the rice, cover with a tight-fitting lid, and reduce heat to low. Simmer for 15–18 minutes until the water is absorbed and the rice is tender.
- Flavor the Rice: Once the rice is done, remove it from the heat and let it rest covered for 5 minutes. Fluff the grains gently with a fork, then stir in lime zest, lime juice, and freshly chopped cilantro. Adjust seasoning with extra salt to taste for a bright, refreshing finish.
- Prep the Fresh Toppings: Chop romaine lettuce into bite-sized pieces, dice the tomatoes and avocado, thaw the corn, drain and rinse black beans, and finely chop the red onion. Keep each ingredient in separate bowls for easy assembly and a colorful presentation.
- Assemble the Bowls: Start with a base of cilantro-lime rice and chopped romaine lettuce in each serving bowl. Top with warm chicken, then layer on beans, corn, tomatoes, avocado, and red onion. Arrange the toppings neatly for a vibrant, restaurant-style look.
- Serve and Customize: Garnish with extra cilantro or lime wedges if desired. These bowls are customizable—add shredded cheese, salsa, or a dollop of Greek yogurt for creaminess. Serve immediately for the freshest flavor, or portion into containers for meal prep.
Notes
- Marinate the chicken for at least 2 hours to maximize flavor—overnight gives the best results.
- Rinsing the rice before cooking removes excess starch and creates fluffier grains.
- Fresh lime juice makes a big difference—avoid bottled juice if possible.
- Prep all toppings in advance for quick, stress-free assembly.
- This recipe is highly customizable—swap beans, grains, or veggies based on preference.
- Meal-prep friendly: store ingredients separately for fresh-tasting bowls all week.
- For extra creaminess, add Greek yogurt, sour cream, or guacamole as a topping.