Low Sodium Chipotle Chicken Burrito

Satisfy your cravings for bold, smoky flavors without the extra salt with this Low Sodium Chipotle Chicken Burrito recipe! Featuring tender, marinated chicken breast seasoned with chipotle chili, garlic, and tangy lime, this burrito is packed with wholesome ingredients like fluffy brown rice, creamy avocado, sweet corn, and protein-rich black beans. All wrapped in hearty whole wheat tortillas, this dish is a healthy yet indulgent meal option perfect for lunch or dinner. With simple steps and just a 20-minute prep time, you’ll enjoy a homemade burrito that’s both heart-smart and bursting with flavor. Ideal for meal prep or an easy grab-and-go meal, this recipe delivers all the smoky kick of a classic chipotle burrito with none of the guilt.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces (about 1 pound) Boneless, skinless chicken breast
• 1 tablespoon Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground chipotle chili pepper
• 2 tablespoons Fresh lime juice
• 0.5 cup Low sodium chicken broth
• 1 cup Brown rice
• 2 cups Water
• 1 cup Black beans (canned, no sodium added, drained and rinsed)
• 0.5 cup Corn kernels (fresh or frozen)
• 1 medium Avocado
• 0.25 cup, chopped Fresh cilantro
• 2 medium, diced Fresh tomatoes
• 4 large Whole wheat tortillas
• 0.25 teaspoon Freshly ground black pepper

Directions

Step 1

Begin by preparing the chicken marinade. In a small bowl, combine olive oil, garlic powder, ground cumin, ground chipotle chili pepper, lime juice, and freshly ground black pepper.

Step 2

Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Allow the chicken to marinate for at least 15 minutes while you prepare other ingredients.

Step 3

In a medium saucepan, bring the low sodium chicken broth and water to a boil. Add the brown rice, reduce the heat to a simmer, cover, and cook for about 30-35 minutes, or until the rice is tender and the liquid is absorbed.

Step 4

While the rice cooks, heat a medium skillet over medium-high heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until the chicken is cooked through and has developed a nice char. Remove the chicken from the skillet and let it rest for a few minutes before slicing into thin strips.

Step 5

In a large bowl, combine black beans, corn kernels, diced tomatoes, and chopped cilantro.

Step 6

Prepare the avocado by cutting it in half, removing the pit, and scooping out the flesh. Dice the avocado and add it to the bean-corn mixture.

Step 7

To assemble the burritos, lay a tortilla flat on a clean surface. Spoon a portion of the cooked rice down the center of the tortilla, followed by a portion of the sliced chicken. Top with the bean-corn-avocado mix.

Step 8

Fold the sides of the tortilla over the filling and then roll it tightly from one end to the other to form a burrito. Repeat with the remaining tortillas and filling.

Step 9

Serve the burritos immediately, or wrap them in parchment paper or foil for a convenient grab-and-go meal.

Nutrition Facts

Serving size	(2698.5g)

Amount per serving	% Daily Value*
Calories	3026.4

Total Fat 85.7g	0%
Saturated Fat 17.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 771.1mg	0%
Sodium 2302.1mg	0%
Total Carbohydrate 228.5g	0%
Dietary Fiber 46.5g	0%
Total Sugars 20.1g
Protein 327.8g	0%

Vitamin D 45.4IU	0%
Calcium 487.5mg	0%
Iron 23.0mg	0%
Potassium 5271.2mg	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: 25.7%

Protein: 43.8%

Carbs: 30.5%