Healthy Chicken Burrito Bowl

Looking for a delicious weeknight bowl to satisfy your taste buds? Try this Healthy Chicken Burrito Bowl. It’s gluten-free and loaded with so much flavor.

I meal prep lunches for a few friends of mine as a side business and made this one day for lunch. They absolutely raved about how good it was that it’s now a staple in their meal prep rotation. It’s super easy to make and so flavorful that I know you’re going to enjoy it too.

Here’s what you need

  • organic chicken breasts
  • avocado oil
  • paprika 
  • garlic Powder
  • onion powder
  • cumin
  • dried Oregano
  • pepper
  • salt
  • white Basmati Rice
  • broth
  • lime juice
  • cilantro
  • pinto beans 
  • frozen-thawed Corn
  • guacamole
  • pico de Gallo
  • Mozzarella cheese
  • sliced radishes

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Healthy Chicken Burrito Bowl

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I hope you give this tasty dish a try. If you do, let me know what you think by commenting below!

XO,

Natalie

Healthy Chicken Burrito Bowl

Healthy Chicken Burrito Bowl

Healthy Chicken Burrito Bowl

Looking for a delicious weeknight bowl to satisfy your taste buds? Try this Healthy Chicken Burrito Bowl. It's gluten-free and loaded with so much flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 5
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • FOR THE CHICKEN
  • 1 tbsp Avocado oil
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion powder
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 3 Organic Boneless Skinless Chicken breasts diced
  • FOR THE RICE
  • 1 tbsp avocado oil
  • 1 cup White Basmati Rice
  • 2 cups vegetable or chicken broth or water
  • 1 Lime juiced
  • 1/4 cup Chopped Cilantro
  • Pinch Salt
  • GRILLED VEGGIES
  • 1 green bell pepper sliced
  • 1 yellow onion sliced
  • 1 tbsp avocado oil
  • salt and pepper to taste
  • TOPPINGS
  • Pinto Beans
  • Frozen thawed Corn
  • Guacamole
  • Pico de Gallo
  • Monterey Jack Cheese
  • Radishes
  • Salsa
  • Romaine shredded

Method
 

  1. For the Chicken
  2. Combine all the chicken in a large ziplock bag and mix it all together. Place it into the fridge and let it marinate for at least 1 hour or up to 24 hours.
  3. Heat a cast iron skillet to medium heat and add the chicken, Cook it for about 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken and let rest for 10 minutes. Chop the chicken into small bite-sized pieces.
  4. For the Rice
  5. In a medium saucepan, heat the oil over medium heat. Once hot, add the white rice and lime juice and sauté for 60 seconds to toast the rice.
  6. Add the broth or water and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed.
  7. Add in the cilantro and a pinch of salt and fluff rice with a fork.
  8. For the grilled veggies
  9. In the same skillet as the chicken, add 1 tbsp avocado on medium/low heat. Add the bell pepper, onions, salt, and pepper, and cook for about 6-7 minutes.
  10. To assemble
  11. Start by adding the romaine and top with the chicken, rice, beans, grilled veggies, corn, guac, radishes, pico, cheese, and anything else to your liking.
  12. Enjoy!

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