Low Sodium Naked Burrito

Packed with vibrant flavors and wholesome ingredients, this Low Sodium Naked Burrito is the perfect guilt-free twist on a classic Tex-Mex favorite! Featuring tender, spice-rubbed grilled chicken, fluffy cilantro-lime brown rice, and crisp romaine lettuce as the base, this protein-rich bowl is brimming with fresh and nutritious toppings like creamy avocado, juicy tomatoes, and naturally sodium-free black beans and corn. Ready in under an hour, this heart-healthy meal skips the tortilla to keep it light and gluten-free while delivering big on taste. Perfect for a quick dinner or nutritious meal prep, this customizable dish is a fresh and flavorful way to enjoy all the best burrito flavors—without the extra salt!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless skinless chicken breast
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 0.5 teaspoon black pepper
• 1 cup brown rice
• 2 cups water
• 1 large lime
• 0.25 cup fresh cilantro, chopped
• 1 15 oz can black beans, no salt added
• 1 cup corn kernels, no salt added
• 1 large tomato, diced
• 1 large avocado, diced
• 2 cups romaine lettuce, chopped

Directions

Step 1

Start by marinating the chicken breast. In a small bowl, combine olive oil, ground cumin, paprika, garlic powder, and black pepper. Stir well.

Step 2

Place the chicken breast in a zip-lock bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 20 minutes.

Step 3

While the chicken is marinating, cook the brown rice. Rinse the rice under cold water and then add it to a medium-sized saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 25 minutes or until tender.

Step 4

Once the rice is cooked, fluff it with a fork and add the juice of the lime and chopped cilantro. Stir well to combine.

Step 5

Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and place on the hot pan. Cook for 5–7 minutes on each side or until the internal temperature reaches 165°F (75°C). Set aside to rest for a few minutes, then slice into strips.

Step 6

Rinse and drain the black beans. Rinse the corn if using canned or thaw if using frozen.

Step 7

To assemble the naked burrito, start with a base of chopped romaine lettuce in each bowl. Add a scoop of cilantro lime rice and layer with sliced chicken, black beans, and corn.

Step 8

Top with diced tomato and avocado, adding extra lime wedges on the side if desired.

Step 9

Serve immediately and enjoy your Low Sodium Naked Burrito with a fresh squeeze of lime juice on top.

Nutrition Facts

Serving size	(2507.9g)

Amount per serving	% Daily Value*
Calories	2136.0

Total Fat 80.2g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 344.2mg	0%
Sodium 390.3mg	0%
Total Carbohydrate 197.0g	0%
Dietary Fiber 58.8g	0%
Total Sugars 23.9g
Protein 173.2g	0%

Vitamin D 0IU	0%
Calcium 462.7mg	0%
Iron 19.5mg	0%
Potassium 4865.5mg	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: 32.8%

Protein: 31.5%

Carbs: 35.8%