Healthy Chicken Burrito Bowl
This Healthy Chicken Burrito Bowl recipe is exploding with flavour and is the perfect quick lunch or dinner. Made with lean chicken tenders and packed with tasty vegetables, it also makes a great addition to any meal prep recipe rotation.
Servings: 4 servings
Calories: 631kcal
Equipment
Ingredients
- 1 cup long grain rice
- 1/2 cup chunky salsa
- 1 1/4 cups water or chicken broth
- olive oil
- 12 chicken breast tenders
- cilantro-lime seasoning such as Trader Joe's
- 1 red bell pepper; cut into strips
- 1/2 large onion; sliced
- 1 ripe avocado
- 1 lime
- 1 cup frozen corn kernels; thawed
- 1 cup black beans
- 3 tbsp chopped fresh cilantro
- 18 grape tomatoes
- salt and pepper
Instructions
- Place first three ingredients in a rice cooker and cook on white rice setting.
- Drizzle olive oil in a frying pan and add the onions and peppers. Sauté them until just soft, about 5 minutes. Remove from pan and set aside.
- Dry the chicken tenders with a paper towel. Season with salt, pepper, and the chili-lime seasoning.
- Drizzle olive oil into the pan and sauté the tenders over medium high heat for about 3 minutes per side. Remove from pan and set aside.
- Zest the lime then cut it in half. Juice one half and reserve the juice. Slice the second half into 4 wedges.
- In a small bowl, combine the corn, black beans, and cilantro together. Season with salt, pepper, and chili-lime seasoning. Drizzle with the lime juice.
- Quarter the grape tomatoes.
- Divide the salsa rice in four bowls or fridge safe containers. Arrange the veggies, chicken, corn salad, and tomatoes in each bowl/container.
- Slice the avocado in half, remove the pit and peel. Slice each avocado half into 10-12 slices crosswise.
- Arrange avocado slices on top of burrito bowl and top with a wedge of lime.
Nutrition
Serving: 1 | Calories: 631kcal | Carbohydrates: 64g | Protein: 30g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 22g | Cholesterol: 52mg | Sodium: 1530mg | Fiber: 11g | Sugar: 7g