It’s spicy, zingy, and only 467 calories per serving – behold, it’s my chicken burrito bowl! There are three components to this dish, but you can whip out all 3 in no time, especially if you use a short cut like I did and buy the already cooked rice. My kids became instant fans of the chicken burrito bowl and you will too!
For this recipe, make the chicken, rice, sauce, and optional pico de gallo. Assemble by placing 1/2 cup rice per individual serving in the bottom of a bowl. Top with chicken, additional toppings (if desired), and a few drizzles of burrito sauce.
Blackened Chicken:
1/4 teaspoon sea salt
1 teaspoons garlic powder
2 teaspoons Ancho chili powder
1/4 teaspoon Chipotle Pepper
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/4 teaspoon red pepper flake
12 ounces boneless skinless chicken breast
2 teaspoons olive oil
Directions: Mix all of the seasonings together in a bowl and coat both sides of chicken. Heat a skillet to medium high and add olive oil. Cook chicken in skillet 6-8 minutes on each side, until internal temperature equals 165 degrees F. Remove from skillet and set aside to cool for about five minutes. Thinly slice chicken and place on top of rice in burrito bowl assembly.
Servings: 4 * Calories Per Serving: 187 * Fat: 8.8 g * Carb: 1.2 g * Fiber: 0.3 g * Protein: 24.9 g * Sugar: 0.3 g * Sodium: 191 mg * Cholesterol: 76 mg
Rice:
1/2 cup cooked basmati Rice
Directions: Cook Basmati Rice according to package instructions. You can also buy the already prepared kind and microwave it (that’s what I do to save time!).
Servings: 4 * Calories Per Serving: 135* Fat: 1.1g * Carb: 31.3 g * Fiber: 1.7 g * Protein: 3.8 g * Sugar: 0 g * Sodium: 0 mg * Cholesterol: 0 mg
Burrito Sauce: 4 servings
1/4 cup Mexican Crème
2 Tablespoons water
2 Tablespoons low fat Mayo
1 Tablespoons Cilantro
1/8 teaspoon Dill weed
1 teaspoons Chili powder
1/4 teaspoon salt
1/2 Roasted Orange Bell Pepper
1/2 Tablespoon Lime juice
1/2 Tablespoon Olive oil
Directions: Preheat oven to 400 degrees. Wash, and slice in half, one orange bell pepper. Place skin side up on a baking sheet and slice into the oven for 20 minutes, until skin is dark and blistered. Take out of the oven and cool. Once cool enough, peel skin. You only need one half of the pepper for the recipe so you can go ahead and eat the other have or save it in the refrigerator.
In a food processor or food chopper, add 1/2 roasted orange pepper and all of the ingredients. Blend until smooth and well-mixed. Pour sauce into a plastic sauce bottle with spout to drizzle onto burrito bowl.
Servings: 4 * Calories Per Serving: 85 * Fat: 6.4 g * Carb: 6.1 g * Fiber: 1 g * Protein: 1.4 g * Sugar: 4.5 g * Sodium: 280 mg * Cholesterol: 10 mg
Meal Totals (does not include additional toppings):
Servings: 4 * Calories Per Serving: 407 * Fat: 16.3 g * Carb: 38.6 g * Fiber: 3 g * Protein: 30.1 g * Sugar: 4.8 g * Sodium: 471 mg * Cholesterol: 86 mg
Pico de Gallo:
2 Tablespoons cilantro
2 Roma tomatoes
1/2 red onion
1-1/2 T lime juice
Pinch of Salt
Pinch of Pepper
Directions: Dice onion and tomatoes and add to a bowl. Chop cilantro and juice the lime and add to tomatoes and onions. Add a pinch of salt and pepper and stir until well-mixed.
Optional Toppings:
1 TB tortilla strips per serving (add 17.5 calories)
1 cup iceberg lettuce
Pico De Gallo (recipe above, add 15 calories)
