Low Fat Chipotle Chicken Burrito Bowl
Transform your weeknight dinner routine with this vibrant and nutritious Low Fat Chipotle Chicken Burrito Bowl! Packed with bold, smoky flavor from chipotle peppers in adobo sauce, this recipe combines tender, marinated grilled chicken with wholesome brown rice, protein-rich black beans, and a medley of fresh toppings like diced tomatoes, creamy avocado, and crisp lettuce. A dollop of plain Greek yogurt adds a tangy, low-fat twist to traditional sour cream, while fresh cilantro ties it all together with a burst of herbaceous freshness. Ready in just 40 minutes, this easy burrito bowl recipe is a healthier, homemade alternative to your favorite takeout—perfect for busy schedules and meal prepping alike. Whether you’re craving a balanced, flavorful meal or looking for a delicious way to stay on track with your health goals, this low-fat, high-protein recipe has you covered!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 tablespoon Chipotle peppers in adobo sauce
- 2 tablespoons Lime juice
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 1 cup Black beans, canned and drained
- 2 cups Brown rice, cooked
- 0.5 cup Fresh cilantro, chopped
- 1 medium Tomato, diced
- 0.5 cup Red onion, diced
- 1 large Avocado, sliced
- 2 cups Lettuce, shredded
- 0.5 cup Plain Greek yogurt
Directions
Step 1
In a medium bowl, mix together the chipotle peppers in adobo sauce, lime juice, garlic powder, ground cumin, and salt to create the marinade.
Step 2
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring they are fully coated. Allow to marinate for at least 15 minutes or up to 1 hour in the refrigerator.
Step 3
Preheat a grill, grill pan, or skillet over medium-high heat. Once hot, add the marinated chicken breasts and cook for about 6-7 minutes on each side or until fully cooked through and internal temperature reaches 165°F (74°C).
Step 4
Remove the chicken from heat and let it rest for a few minutes. Then, slice the chicken into strips.
Step 5
In each serving bowl, layer 1/2 cup of cooked brown rice and 1/4 cup of black beans.
Step 6
Top with sliced grilled chicken, then add shredded lettuce, diced tomato, diced red onion, and sliced avocado.
Step 7
Garnish each bowl with a sprinkle of fresh chopped cilantro.
Step 8
Add a dollop of plain Greek yogurt on top as a substitute for sour cream.
Step 9
Serve immediately, and enjoy your delicious low-fat chipotle chicken burrito bowl!
Nutrition Facts
| Serving size | (1853.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1815.2 |
| Total Fat 52.0g | 0% |
| Saturated Fat 10.8g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 308.1mg | 0% |
| Sodium 2926.4mg | 0% |
| Total Carbohydrate 190.2g | 0% |
| Dietary Fiber 43.4g | 0% |
| Total Sugars 17.7g | |
| Protein 156.9g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 492.2mg | 0% |
| Iron 15.8mg | 0% |
| Potassium 4032.0mg | 0% |
Source of Calories