Burrito Bowls

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!

Burrito Bowls

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

Rice

• 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

Beans

• 2-15 oz. cans low sodium black beans
• 1/8 tsp garlic powder
• 1/4 tsp cumin
• 1/2 tsp oregano

Veggies

• 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

Toppings

• 1/2 cup pico de gallo
• 1/4 cup reduced fat feta
• 1 avocado cubed

Method

 

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.