Do you love burrito joints like Chipotle or Qdoba? We do too, but they’re packed with sodium & calories! The skinny version substitutes healthy brown rice for white and tops each burrito bowl with light, fresh ingredients to cut back on sodium, fat and calories!
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Servings 4
Calories 502.3 kcal


Beer Pairing: Corona Light with a wedge of lime
Nutrition per Serving
 Cal: 502.3 • Fat: 11.6g • Carb: 60.3g • Protein: 41.5g • Fiber: 17g • Sugar: 2.4g
  • 1 cup brown rice
  • 1 cup chicken broth
  • 1 1/4 cup water
  • 1/4 tsp kosher salt
  • 1 cup cilantro, divided
  • 1 lime, juiced
  • 2-15oz. cans low sodium black beans
  • 1/8 tsp garlic powder
  • 1/4 tsp cumin
  • 1/2 tsp oregano
  • 1 red bell pepper, sliced into strips
  • 1/2 an onion, sliced
Chicken Rub
  • 1 tsp chili powder
  • 1/4 tsp coarse kosher salt
  • 1/4 tsp,cumin
  • 1/4 tsp oregano
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne
  • 1 lb. chicken breasts, about 1/2 a pack
  • 1/2 cup pico de gallo
  • 1/4 cup reduced fat feta
  • 1 avocado, cubed
  1. To prepare rice, combine rice, broth, water, salt and 1/2 cup of cilantro in a saucepan. Bring to a boil, lower heat, cover and simmer according to rice directions.
  2. When rice is done cooking, fluff with a fork and add remaining cilantro and lime juice, stir to combine.
  3. Meanwhile, combine all bean ingredients in a saucepan and simmer over medium heat for 15 minutes.
  4. To cook chicken, sprinkle rub over it and press lightly to adhere. Heat a skillet over medium heat. Cook on each side for 7 minutes, or until cooked through. Rest for 10 minutes before slicing.
  5. After chicken has cooked, add vegetables to the same pan and saute for 5-7 minutes until they are tender crisp.
  6. Assemble each plate with rice on the bottom, beans, chicken and veggies and top with pico de gallo, feta and avocado.

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