One of my go-to’s at our local Mexican joint is a burrito bowl. I switch off with the protein, but everything else is consistent. Lots of lettuce, a little cilantro rice, beans, and protein. And always their incredibly yummy special sauce. I’ve finally created a healthy chicken burrito bowl recipe at home using ground chicken and my secret sauce is a simple yet delicious chipotle sauce.
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There are a lot of layers in this healthy chicken burrito bowl which requires you to do two things. To make it a quick(er) dinner, you have to be somewhat organized so follow my steps. Secondly, each element needs to be well seasoned. The beans, the corn, even the rice. No bland layers here. Then when it is inevitably mixed together, a flavor explosion! A healthy burrito bowl with loads of flavor and texture.
So what makes this healthy burrito bowl recipe so good and healthy? I use ground chicken for protein flavored with my favorite taco seasoning and fire-roasted tomatoes. And we jazz up boring rice with cilantro, lime, and a little garlic powder and salt. Season the black beans while warming and quickly char the corn while warming too. And all this goes with some sliced iceberg lettuce. I don’t think I ever use iceberg, but for something like this, much like a burger, it’s the perfect green. The whole bowl is topped with a chipotle sauce that can be as spicy as you like. Other toppings that kick it up, are a little sour cream, smashed avocado, and maybe some pico or shredded cheese. Bottom line, this healthy burrito bowl is dan good and worth making. On repeat.
Ingredients needed for a Healthy Burrito Bowl with Chipotle Sauce
- For the ground Chicken
- 1lb ground chicken
- diced onion
- minced garlic cloves
- taco seasoning
- cumin
- 1 can of fire-roasted tomatoes
- For the rice
- white rice
- cilantro
- lime
- salt, garlic powder
- For the beans and corn
- 1 can black beans
- 1 can corn
- salt
- pepper
- lime
- For the chipotle sauce
- plain yogurt or sour cream
- 1 chipotle in adobo
- lime
- garlic powder
- mayo
- optional toppings
- avocado, pico de gallo, shredded cheese, sour cream
How to Make a Healthy Burrito Bowl with Chipotle Sauce
- If you can jump on your meal prep, make your rice ahead of time. It doesn’t take long, but it’s one less thing to do. If you don’t make it ahead, start there.
- While the rice is cooking, dice and saute half an onion. Add the garlic, seasoning, then the chicken. Cook then add the tomatoes. Cook a little bit longer.
- Move the chicken to a bowl and cover to keep warm. Toss the corn into the pan and turn the heat up a little above medium to give it a little char.
- Move that to a bowl and toss in the beans to warm. Add some salt, pepper, and a little squeeze of lime.
- While the chicken is cooking down, make the chipotle sauce. In a bowl mix the yogurt (or sour cream), minced chipotle, garlic powder, salt, and mayo. Shredd or chop a small head of iceberg lettuce too.
- Now everything is ready in bowls and it’s time to assemble. On a bowl or plate layer some rice, lettuce, meat, beans, and corn. Generously drizzle over the chipotle sauce and add any toppings.
Why we love this recipe…
- Which ground chicken and black beans this is protein-packed.
- So much flavor!
- A healthier twist on a Mexican classic
- Comes together in 30 minutes and makes plenty which is great for meal planning or prepping
- Can make it ahead of time to make it super quick to assemble
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Tips for the Healthy Burrito Bowl with Chipotle Sauce
- Make the rice ahead of time, one less thing to cook. You can even make the chicken too and just warm everything up when ready.
- The chipotle sauce can also be made ahead of time.
- This makes 3-4 bowls, so plan for leftovers if needed. Leftovers are great in a burrito too.
- With most good bowls, toppings help make it better. I love adding smashed avocado with lime and salt, a little shredded cheese, and just a small dollop of sour cream. Fresh cilantro is a nice fresh touch too.
Ingredients
Method
- Start with the rice. Bring 1 1/2 cup of water to a boil with 1 cup rice. Add a pinch of salt. Once it starts boiling, reduce heat to low, cover, and cook for 15 minutes. Once done, fluff and stir in the juice of 1 lime and the cilantro with garlic powder and a pinch of salt.
- While the rice is cooking, dice and saute half an onion for 5 minutes. Add the garlic, cook for a minute then add the seasoning and stir just for 30 seconds.
- Then the chicken and brown for 5 minutes while breaking apary. Add the tomatoes. Cook for another 10 minutes. Once donw, move the chicken to a bowl and cover to keep warm.
- While the chicken is cooking down, make the chipotle sauce. In a bowl mix the yogurt (or sour cream), minced chipotle, garlic powder, salt, mayo, and lime juice. Taste and adjust seasoning if needed.
- After you make the sauce, slice or thinly chop a small head of iceberg lettuce.
- When the chicken is done and removed, toss the corn into the pan and turn the heat up a little above medium to give it a little char. Cook for a few minutes stirring to not burn. Move that to a bowl when done.
- After you remove the corn toss in beans in the pan to warm. Add some salt, pepper, and a little squeeze of lime. Warm and place in another bowl
- Now everything is ready and placed in bowls. Time to assemble! On a bowl or plate layer some rice, lettuce, meat, beans, and corn. Generously drizzle over the chipotle sauce.
- Add any toppings like guacamole, avocado, pico, shredded cheese, sour cream.
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