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
Course Main Course
Cuisine Mexican
Servings 5

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

Instructions
 

  • For the Chicken
  • 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.
  • 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.
  • For the Rice
  • 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.
  • 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.
  • Add in the cilantro and a pinch of salt and fluff rice with a fork.
  • For the grilled veggies
  • 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.
  • To assemble
  • 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.
  • Enjoy!

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