Low Sodium Chipotle Chicken Burrito Bowl

Savor the bold flavors of this Low Sodium Chipotle Chicken Burrito Bowl, a healthier twist on a classic favorite! This vibrant, protein-packed meal features tender grilled chicken infused with a smoky chipotle marinade, paired with fragrant cilantro lime brown rice. Layered with fresh, wholesome toppings like juicy tomatoes, creamy avocado, crisp romaine lettuce, and sweet corn, this bowl is as nutritious as it is satisfying. Using low sodium chicken broth and no-salt-added black beans, this recipe keeps your sodium intake in check without sacrificing flavor. Perfect for meal prep or a filling family dinner, this colorful and customizable burrito bowl is a delicious way to enjoy a restaurant-style dish at home.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 tablespoon chipotle peppers in adobo sauce
• 2 cloves minced garlic
• 1 teaspoon cumin powder
• 2 tablespoons olive oil
• 1 whole lime
• 0.5 cup fresh cilantro
• 1 cup brown rice
• 2 cups low sodium chicken broth
• 1 cup black beans, canned with no added salt
• 1 cup diced tomatoes
• 1 cup sweet corn
• 1 whole avocado
• 0.5 whole red onion
• 2 cups romaine lettuce
• 0.5 teaspoon ground black pepper

Directions

Step 1

Start by preparing the marinade for the chicken. In a bowl, combine the chipotle peppers in adobo sauce, minced garlic, cumin powder, the juice of half the lime, and 1 tablespoon of olive oil. Mix well.

Step 2

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Marinate in the refrigerator for at least 30 minutes.

Step 3

While the chicken is marinating, rinse the rice under cold water until the water runs clear. In a medium pot, bring the low sodium chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for 35-40 minutes or until the rice is tender and the liquid is absorbed.

Step 4

Once the rice is cooked, fluff it with a fork and mix in the chopped fresh cilantro and the juice of the remaining lime half. Set aside.

Step 5

Preheat a grill pan or outdoor grill over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until fully cooked and no longer pink inside. Let the chicken rest for a few minutes before slicing it thinly.

Step 6

While the chicken is grilling, prepare the toppings: Drain and rinse the black beans. Dice the avocado and red onion. Shred the romaine lettuce.

Step 7

Assemble the burrito bowls by dividing the cilantro lime rice evenly into four bowls. Top each with slices of grilled chicken, black beans, diced tomatoes, sweet corn, diced avocado, and red onion. Add a handful of shredded lettuce to each bowl.

Step 8

Season each bowl with ground black pepper to taste. Serve immediately and enjoy your low sodium chipotle chicken burrito bowl!

Nutrition Facts

Serving size	(2105.8g)

Amount per serving	% Daily Value*
Calories	1784.9

Total Fat 68.0g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 5.5g
Cholesterol 295.8mg	0%
Sodium 2122.6mg	0%
Total Carbohydrate 154.6g	0%
Dietary Fiber 39.2g	0%
Total Sugars 21.9g
Protein 145.3g	0%

Vitamin D 3.5IU	0%
Calcium 388.0mg	0%
Iron 14.9mg	0%
Potassium 3848.6mg	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: 33.8%

Protein: 32.1%

Carbs: 34.1%