Low Sodium Chipotle Burrito Bowl

Savor the bold flavors of a restaurant favorite with this Low Sodium Chipotle Burrito Bowl—a heart-healthy twist on a classic. Packed with tender cumin and chipotle-seasoned chicken, fluffy brown rice, and vibrant, fresh-made pico de gallo, this recipe delivers all the satisfying layers you'd expect, without the high sodium content. Black beans and sweet corn provide fiber-packed sustenance, while creamy avocado and a zesty lemon-pepper seasoning tie everything together beautifully. Perfect for meal prep or a quick weeknight dinner, this wholesome burrito bowl is a flavorful, guilt-free way to enjoy your Tex-Mex cravings. Ready in under 45 minutes and customizable to your liking, it's a nutritious meal the whole family will love.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 2 cups Water
• 2 tablespoons Olive oil
• 3 cloves Garlic, minced
• 1 pound Diced chicken breast, skinless
• 1 teaspoon Ground cumin
• 1 teaspoon Ground chipotle powder
• 1 can, drained and rinsed Black beans, no-salt-added
• 2 tablespoons Fresh lime juice
• 1 cup Corn kernels, no-salt-added
• 2 Roma tomatoes, diced
• 1 Red onion, diced
• 0.5 cup Cilantro, chopped
• 1 Avocado, sliced
• 1 teaspoon Salt-free lemon-pepper seasoning

Directions

Step 1

Start by cooking the brown rice. Rinse the rice under cold water, then combine it with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for about 25 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

Step 2

While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 3

Add the diced chicken breast to the skillet. Sprinkle with ground cumin and ground chipotle powder. Cook for about 7-10 minutes, stirring occasionally, until the chicken is cooked through and golden brown on the outside. Remove from heat and set aside.

Step 4

In another medium saucepan, add the drained and rinsed black beans, 1 tablespoon of fresh lime juice, and corn kernels. Cook over medium heat until warmed through, about 3-5 minutes. Set aside.

Step 5

Prepare the pico de gallo by combining diced Roma tomatoes, diced red onion, chopped cilantro, and the remaining lime juice in a bowl. Gently mix and set aside.

Step 6

To assemble the burrito bowls, start by layering a portion of brown rice at the bottom of each bowl.

Step 7

Top the rice with a portion of sautéed chicken, followed by warmed black beans and corn mixture.

Step 8

Add a generous spoonful of fresh pico de gallo on top, then place avocado slices around the top.

Step 9

Sprinkle with salt-free lemon-pepper seasoning and a little more chopped cilantro, if desired.

Step 10

Serve immediately and enjoy your delicious low sodium chipotle burrito bowl!

Nutrition Facts

Serving size	(2419.9g)

Amount per serving	% Daily Value*
Calories	2154.5

Total Fat 74.6g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 422.0mg	0%
Total Carbohydrate 195.5g	0%
Dietary Fiber 53.3g	0%
Total Sugars 26.2g
Protein 187.7g	0%

Vitamin D 22.7IU	0%
Calcium 433.5mg	0%
Iron 19.3mg	0%
Potassium 4523.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 34.1%

Carbs: 35.5%