Gluten-Free Chipotle Chicken Burrito Bowl
Vibrant, flavorful, and completely gluten-free, this Chipotle Chicken Burrito Bowl is the ultimate healthy and satisfying meal for any night of the week. Perfectly seasoned grilled chicken takes center stage, infused with smoky chipotle chili powder, paprika, and cumin for a bold, zesty kick. Paired with a colorful medley of brown rice, black beans, sweet corn, juicy cherry tomatoes, and creamy avocado, this burrito bowl is a feast of textures and flavors. A squeeze of lime juice and a sprinkle of fresh cilantro tie everything together for a refreshing finish. Customize your bowl with optional toppings like sour cream and shredded cheese for an extra indulgence. Ready in under an hour and packed with protein and nutrients, this recipe is a gluten-free delight your family will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Chipotle chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 2 cups Cooked brown rice
- 1 can Black beans
- 1 cup Corn kernels
- 1 cup Cherry tomatoes
- 0.5 cup Red onion
- 1 piece Avocado
- 0.25 cup Cilantro
- 0.5 cup Sour cream (optional)
- 0.5 cup Shredded cheese (optional)
Instructions
Preheat your grill or stovetop grill pan to medium-high heat.
In a bowl, mix chipotle chili powder, garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper.
Rub the chicken breasts with olive oil and then coat them evenly with the spice mixture.
Grill the chicken for about 6-7 minutes on each side until the internal temperature reaches 165°F (75°C). Once cooked, remove from grill and let rest for 5 minutes before slicing.
While the chicken is cooking, prepare your other ingredients: rinse and drain the black beans, halve the cherry tomatoes, dice the red onion, and scoop the avocado into cubes.
In a large bowl, combine cooked brown rice, black beans, corn kernels, cherry tomatoes, and diced red onion.
Add lime juice and cilantro to the rice mixture and toss well to combine.
To assemble each burrito bowl, place a serving of the rice mixture into a bowl, top with slices of grilled chicken, and add avocado cubes.
Optionally, top with a dollop of sour cream and a sprinkle of shredded cheese.
Serve immediately, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
2374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 5764 mg | 251% | |
| Total Carbohydrate | 234.7 g | 85% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 28.5 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 905 mg | 70% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3192 mg | 68% | |
*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.
