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My review
Naked Chicken Burrito Bowl
Janessa
"I love to eat at places like Qdoba® and Chipotle®, so I created my own chicken burrito at home, minus the tortilla! This is very easy for a weeknight meal and is very filling and healthy; the recipe can easily be increased for more people."
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Ingredients
26 m servings 894 calsOriginal recipe yields 2 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat grill for medium heat and lightly oil the grate.
- Season chicken breasts with garlic powder, salt, and black pepper.
- Grill chicken until no longer pink in the center and cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into strips or bite-sized pieces.
- Warm corn and black beans in separate saucepans over medium-low heat, covered, until heated through, about 5 minutes.
- Layer cooked rice, corn, black beans, and chicken on 2 serving plates. Top with Monterey Jack cheese, lettuce, salsa, and sour cream.
Footnotes
- Cook's Notes:
- Substitute Mexican garlic seasoning for the garlic powder if desired.
- Chipotle salsa works well for the topping!
- I recommend using a George Foreman® grill to cook the chicken.
Nutrition Facts
Per Serving: 894 calories; 26.5 g fat; 114.8 g carbohydrates; 55.8 g protein; 118 mg cholesterol; 1998 mg sodium. Full nutrition
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10/10/2017
We used pinto beans because we didn't have black beans and added sriracha mayo to add some more flavor but would've preferred southwest ranch. And cilantro is a must. Very yummy!
12/29/2015
Naked Chicken Burrito Bowl Haiku: "Chicken pretty bland, but the bowl 'guts' jazzed it up. Not the quickest meal." I love Chipotle, but don't have one near me and whenever I go to one, the line'...