Brown Rice Chicken Burrito Bowl
4 servings · 20 min prep · 35 min cook
Macros per serving
↓ 45% fewer calories · 475 kcal saved
Smart swaps
- large flour tortilla wrap→bowl format (no tortilla)
Skipping the 12-inch flour tortilla eliminates roughly 300 calories and 50 g of refined carbs per serving.
- white rice→cilantro-lime brown rice
Brown rice retains the bran and germ, providing 3x more fiber and a lower glycemic index than white rice.
- Monterey Jack cheese + sour cream→nonfat Greek yogurt + fresh avocado
Replaces saturated fat with heart-healthy monounsaturated fats from avocado while boosting protein via Greek yogurt.
- store-bought salsa→fresh pico de gallo
Homemade pico de gallo has no added sugar or preservatives and provides more vitamin C from fresh tomatoes and lime.
Original
- 1.5 lbs boneless skinless chicken thighs
- 4 pieces large flour tortillas (12-inch)
- 2 cups white rice, cooked
- 1 can (15 oz) pinto beans, drained
- 1 cup shredded Monterey Jack cheese
- 0.5 cup sour cream
- 0.5 cup store-bought salsa verde
- 0.5 cup guacamole
- 2 tbsp vegetable oil
- 1 packet taco seasoning packet
- 1 cup iceberg lettuce, shredded
Healthy version
- •1.5 lbs boneless skinless chicken breast
- •1 cup brown rice, uncooked
- •1 can (15 oz) black beans, drained and rinsed
- •2 tbsp fresh lime juice
- •0.25 cup fresh cilantro, chopped
- •0.25 cup plain nonfat Greek yogurt
- •1 cup homemade pico de gallo (tomato, onion, jalapeno, cilantro, lime)
- •2 cups romaine lettuce, chopped
- •0.5 medium ripe avocado, sliced
- •1 tbsp chili powder
- •1 tsp cumin
- •0.5 tsp garlic powder
- •0.5 tsp smoked paprika
- •1 spray olive oil cooking spray
Method
- 1
Cook brown rice according to package directions. When done, fluff with a fork and stir in lime juice and chopped cilantro. Set aside.
- 2
Season chicken breasts on both sides with chili powder, cumin, garlic powder, and smoked paprika.
- 3
Coat a grill pan or nonstick skillet with olive oil cooking spray and heat over medium-high heat. Cook chicken 6-7 minutes per side until internal temperature reaches 165 F. Rest 5 minutes, then slice.
6–7 minutes5 minutes - 4
Warm black beans in a small saucepan over medium heat with a splash of water and a pinch of cumin until heated through.
- 5
Prepare pico de gallo: combine diced tomato, finely diced white onion, minced jalapeno, chopped cilantro, lime juice, and a pinch of salt.
- 6
Assemble bowls: divide cilantro-lime brown rice among 4 bowls. Top each with sliced chicken, black beans, pico de gallo, a dollop of Greek yogurt, a few avocado slices, and romaine lettuce.
- 7
Squeeze additional lime over the top and serve immediately.