Copycat Chipotle Chicken Burrito Bowl
Ingredients
The chicken
-
16
oz.
chicken breasts
-
to taste
salt and pepper
-
½
lime
juiced
Cilantro Lime Brown Rice
-
1
cup
long grain brown rice
-
2
cups
water
-
½
lime
juiced
-
¼
cup
fresh cilantro, chopped
-
⅛
teaspoon
salt
Fajita veggies
-
1
large
red pepper, sliced
-
1
large
green pepper, sliced
-
½
large
yellow onion, sliced
-
2
tablespoons
olive oil
-
2
teaspoons
minced garlic
-
2
teaspoons
chili powder
-
1
teaspoon
ground cumin
-
⅛
teaspoon
paprika
-
to taste
salt and pepper
Beans
-
1
15 oz. can
pinto beans, rinsed
-
⅛
teaspoon
salt
-
to taste
pepper
Toppings
-
Cheese
-
Guacamole
-
Pico de gallo
Instructions
- Preheat the oven to 375ºF and prepare a baking sheet.
- Season the chicken breasts with salt and pepper and bake for 20-25 minutes.
- Once cooked, squeeze lime juice over the chicken and dice it.
- Cook the rice in water, bringing it to a boil, then simmer until water is absorbed.
- Add lime juice, cilantro, and salt to the rice once cooked.
- Sauté the peppers and onion in olive oil until the onions are translucent.
- Add garlic, chili powder, cumin, paprika, salt, and pepper to the veggies.
- Heat the beans with salt and pepper until warm.
- Assemble the bowls by dividing chicken, rice, beans, and veggies into 4 servings and add toppings.
Nutrition Facts (estimated)
Servings
4
Calories
533
Total fat
13g
Total carbohydrates
57g
Total protein
45g
Sodium
mg
Cholesterol
mg
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