Chipotle Burrito Bowl
This healthy burrito bowl is full of veggies and chicken steak is perfect meal for those who love veggies and those who have focus on clean diet. This chipotle bowl is very vibrant in color and one feels fullnes after having this meal.
This Chipotle’s chicken burrito bowl made with marinated chicken, sweet corn and beans is my own homemade version of this burrito. Add your favorite toppings like guacamole, salsa or shredded cheese and you’re set for an extra delicious meal! Naturally gluten free.
This is the perfect dinner for those who are on clean diet ~ eating clean encourage you to consume more whole foods — such as fruits, vegetables, lean proteins, whole grains and healthy fats — and limit highly processed snack foods, sweets and other packaged foods. The whole bowl is a nutritional powerhouse.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 people
Ingredients:
For the Chicken Marinate
4 Boneless Skinless Chicken Breasts Halves
1/2 Lime juiced
1/4 cup olive oil
1 packet taco spice mix**
For the Burrito Salad
3/4 cup sliced bell peppers any color combo (I used red, green, yellow)
1/2 cup diced tomatoes
1/2 cup diced onions
1/2 cup of canned corn
1/2 cup of canned black beans
1 cup chopped Romain lettuce
small bunch of cilantro chopped
1/4 cup black olives
1 Avacado
1/2 cup cucomber
Additional toppings
1/2 cup guacamole
1/2 cup shredded cheese optional
Handful of cilantro leaves
Lime wedges
Sea salt to taste
Freshly ground pepper to taste
1/4 cup sour cream
Directions:
In a medium bowl mix the halved chicken breast with the olive oil and taco spice mix**. Squeeze half of a lime into the mixture and mix. Cover the chicken and allow to marinate in the fridge for anywhere for 30 minutes.
Heat a grill, griddle or pan over medium-high heat, place chicken on grilled and cook for 5 minutes on each side. remove from heat and set aside.
While the chicken is on the grill, chop all of the veggies and salad.
Arrange equal parts of the chopped grilled chicken in 4 bowls. Top with equal parts of the beans, corn, guacamole, veggies, salsa and cheese. Season with salt and pepper as needed and serve immediately with sour cream.
**Taco Seasioning:
1 teaspoon Chilli powder 1 teaspoon Cumin powder 1 teaspoon salt ½ teaspoon garlic powder 1 teaspoon black pepper powder 1 teaspoon paprika ½ teaspoon red chilli powder ½ teaspoon onion powder ½ teaspoon oregano powder
Guacamole:
3 ripe avocados
1 lime, juiced
1 to 2 tsp roughly chopped fresh coriander
2 tsp salt
1/2 to 1 jalapeno (with seeds), finely chopped
Add the coriander and jalapeno to taste, to the avocados. Using a rubber spatula or large fork, mix until just combined, keeping the guacamole chunky. Season with salt, to taste.
