Healthy Chipotle Bowls

Written by Published on in Dinner, Lunch

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Nutrition facts for a serving of 1/2 cup rice, 3oz chicken, 1/4 cup beans, 1/4 cup corn, 2 tbsp salsa, 2 tbsp avocado, 1/2 cup tomatoes:
Calories: 350 | Protein: 33g | Fiber: 5g (Portions can, and should be, adjusted to fit your needs)

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Healthy Chipotle Bowls
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Healthy Chipotle Bowls

Recipe by Leena AbedCourse: Dinner, Lunch
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • Ingredients for chicken:

  • 1 tbsp olive oil

  • 2 heaping tbsp tomato paste

  • 1/2 tbsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp ground cumin

  • ½ tsp dried oregano

  • ½ tsp black pepper

  • ½ tsp kosher salt

  • 1lb boneless, skinless chicken thighs, cut into cubes

  • 1 lb chicken breast, cut into cubes

  • Ingredients for cauliflower rice fluff:

  • 1 teaspoon olive oil

  • 1 cup white basmati rice

  • 2 cups cauliflower rice, frozen

  • 1/2 white onion, chopped

  • 1.5 cups water

  • 1 lime, juiced

  • 2 tablespoons freshly chopped cilantro

  • kosher salt to taste

  • Toppings:

  • 4-8 cups Shredded lettuce

  • 2 cans black beans, drained and rinsed. Option to warm with salt

  • 2 can corns (or 2.5 cups frozen corn)

  • 1 cup guacamole or 1 avocado, diced (I used @goodfoods guacamole)

  • 2 cups cherry tomatoes, sliced

  • 1/2 red onion, diced

  • Salsa (I used store bought)

Directions

  • Add olive oil to a small pot. Cook white onion until translucent. Add rice and cauliflower rice, water and salt. Bring to boil then cover and reduce to a simmer for 20-25 minutes. When the rice is done, add cilantro and lime and gently combine. Set aside.
  • Make chicken by combining it with the seasonings. Heat a pan over medium heat. Add chicken and cook untouched for 4 minutes on medium-high heat. Thin flip and cook for another 4-6 minutes or until cooked through. Remove chicken from the pan and set aside.
  • To the same pan the chicken was cooking in, add the corn with salt to taste. Toast on medium-high heat for ~5 minutes or until corn is toasted.
  • Cut tomatoes and red onion. Combine in a bowl and set aside.
  • Serve with shredded lettuce, rice, chicken, beans, corn, salsa, guacamole, and enjoy!!

Recipe Video

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