Dairy-Free Chipotle Chicken Burrito Bowl
Elevate your meal prep with this bold and flavorful Dairy-Free Chipotle Chicken Burrito Bowl! Perfectly spiced chicken marinated in a smoky chipotle-lime blend takes center stage, complemented by hearty brown rice, black beans, sweet corn, and juicy cherry tomatoes. Creamy avocado, vibrant cilantro, and a zing of fresh lime juice make this dish a refreshing, wholesome delight. Completely dairy-free and loaded with nutrient-packed ingredients, this recipe is perfect for weeknight dinners, meal prep, or a casual gathering. With just 20 minutes of prep and customizable toppings, it’s a quick, satisfying option for anyone craving a zesty Mexican-inspired treat! Make it your own while keeping it healthy and delicious.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 3 pieces Chipotle peppers in adobo sauce
- 3 cloves Garlic cloves
- 3 tablespoons Olive oil
- 1 tablespoon Fresh lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 1 cup Brown rice
- 15 ounces Canned black beans
- 1 cup Corn kernels
- 1 cup Cherry tomatoes
- 1 large Avocado
- 0.25 cup Cilantro
- 0.5 medium Red onion
- 1 whole Fresh lime
Instructions
Puree the chipotle peppers, garlic, olive oil, lime juice, cumin, smoked paprika, black pepper, and salt in a food processor until smooth.
Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Refrigerate and marinate for at least 30 minutes, or up to overnight.
While the chicken is marinating, cook the brown rice according to package instructions.
Rinse and drain the black beans, and warm them gently in a saucepan over low heat.
Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Once cooked, let it rest for 5 minutes before slicing into strips.
Divide the cooked rice into serving bowls. Top with slices of chipotle chicken, a portion of black beans, corn, halved cherry tomatoes, and diced avocado.
Finely chop the cilantro and slice the red onion as a garnish. Add these on top of each bowl along with a wedge from the fresh lime.
Serve immediately while warm, squeezing extra lime juice over the top as desired.
Nutrition Facts
Calories |
2529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4633 mg | 201% | |
| Total Carbohydrate | 230.1 g | 84% | |
| Dietary Fiber | 71.5 g | 255% | |
| Total Sugars | 23.8 g | ||
| Protein | 198.7 g | 397% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 438 mg | 34% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 5446 mg | 116% | |
*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.
