Soy-Free Chipotle Chicken Burrito Bowl

Satisfy your Tex-Mex cravings with this vibrant and wholesome Soy-Free Chipotle Chicken Burrito Bowl! Featuring perfectly grilled, chipotle-marinated chicken breast layered over fluffy, broth-infused rice, this recipe is a flavorful and hearty alternative for those avoiding soy. Topped with an array of fresh and colorful ingredients like diced Roma tomatoes, creamy avocado, sweet corn, and zesty cilantro, every bite is a fiesta of textures and flavors. A dollop of sour cream, a sprinkle of shredded cheese, and a side of crunchy tortilla chips make it a complete meal that’s perfect for weeknight dinners or meal prepping. Ready in under an hour and packed with protein, this customizable burrito bowl is a crowd-pleaser that will keep everyone coming back for seconds!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Chipotle peppers in adobo sauce
• 1 tablespoon Lime juice
• 3 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Uncooked white rice
• 2 cups Chicken broth
• 2 pieces Roma tomatoes
• 0.5 piece Red onion
• 0.25 cup Fresh cilantro
• 1 cup Corn kernels
• 1 can Black beans
• 1 piece Avocado
• 0.5 cup Sour cream
• 1 cup Shredded cheese
• 1 cup Tortilla chips

Directions

Step 1

Start by preparing the marinade for the chicken. In a bowl, mix the chipotle peppers in adobo sauce, lime juice, 2 tablespoons olive oil, ground cumin, garlic powder, paprika, salt, and black pepper.

Step 2

Place the chicken breasts in a resealable plastic bag or a shallow dish, then pour the marinade over them. Ensure the chicken is well coated. Marinate in the refrigerator for at least 30 minutes or up to 2 hours for more flavor.

Step 3

While the chicken is marinating, cook the rice. Add the rice and chicken broth to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-18 minutes or until all the broth is absorbed and the rice is tender.

Step 4

Meanwhile, heat a grill pan or skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil to the pan.

Step 5

Remove the chicken from the marinade and place it in the pan. Discard any leftover marinade. Cook the chicken for 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.

Step 6

Transfer the cooked chicken to a plate and let it rest for 5 minutes before slicing it into strips.

Step 7

Prepare the toppings by dicing the Roma tomatoes, chopping the red onion, and cilantro.

Step 8

Drain and rinse the black beans. Set aside with the corn kernels.

Step 9

Dice the avocado and set it aside along with the sour cream, shredded cheese, and tortilla chips.

Step 10

Assemble the burrito bowls by dividing the cooked rice among four bowls. Top each bowl with sliced chicken, tomatoes, red onion, corn, black beans, avocado, a dollop of sour cream, shredded cheese, and a sprinkle of fresh cilantro.

Step 11

Serve with a side of tortilla chips for added crunch. Enjoy your homemade Soy-Free Chipotle Chicken Burrito Bowl!

Nutrition Facts

Serving size	(2336.8g)

Amount per serving	% Daily Value*
Calories	3466.2

Total Fat 159.8g	0%
Saturated Fat 55.7g	0%
Polyunsaturated Fat 14.1g
Cholesterol 474.4mg	0%
Sodium 6314.6mg	0%
Total Carbohydrate 325.1g	0%
Dietary Fiber 44.9g	0%
Total Sugars 31.6g
Protein 197.7g	0%

Vitamin D 3.5IU	0%
Calcium 1445.2mg	0%
Iron 17.4mg	0%
Potassium 3467.7mg	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: 40.7%

Protein: 22.4%

Carbs: 36.8%