Chicken Burrito Protein Bowl

5 from 2204 votes

Chipotle-inspired, this Chicken Burrito Protein Bowl is bursting with color, flavor, and nutrients. It's a chicken bowl recipe that is easily customizable!

Prep Time30

Cook Time20

Resting time2

Total Time2 50

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free

Servings: servings

Author: Yumna Jawad

Equipment

Ingredients

For the chicken

¼ cup avocado oil
3 tablespoons lime juice
3 chipotle chilis in adobo sauce finely chopped, plus 1 ½ tablespoon adobo sauce
1 ½ teaspoon garlic powder
¾ teaspoon salt
1 ½ pounds chicken breast cut into strips

For the cilantro lime rice

1 cup long-grain white rice rinsed
1 ½ cups water
¼ teaspoon salt plus more to taste
1 lime zested plus 2 tbsp fresh lime juice
¼ cup chopped cilantro

To assemble

1 head romaine lettuce chopped
1 cup tomatoes diced
1 avocado chopped
1 cup frozen corn thawed
1 (15-ounce) can black beans rinsed and drained
½ small red onion chopped

Instructions

To make the chicken, stir together oil, lime juice, chopped chilies, adobo sauce, garlic powder, and salt in a large bowl. Add chicken and toss to coat. Cover and let sit in the refrigerator for at least 2 hours or up to overnight.
Heat a large pan over medium-high heat. Remove chicken from marinade, and add to pan. Cook, stirring, until cooked through, about 5 minutes. Set aside.
To make the rice, add salt and rice to a pot of boiling water. Return to a boil, then reduce heat, cover, and simmer until water is absorbed and rice is tender, 15-18 minutes. Uncover and fluff with a fork, then toss in lime zest, lime juice, cilantro, and additional salt to taste.
To assemble, arrange rice and lettuce in the bottom of a serving bowl and top with the chicken, diced tomatoes, diced avocados, corn, black beans and red onions.

Video

Notes

Make ahead: The chicken and rice can be cooked up to 4 days ahead of time.

Nutrition

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