Heart-Healthy Chipotle Burrito Bowl
The Heart-Healthy Chipotle Burrito Bowl is a wholesome twist on a Tex-Mex favorite, loaded with nutrient-rich ingredients and bold, smoky flavors. This vibrant dish combines fiber-packed brown rice and black beans with juicy grilled chicken seasoned with warming spices like cumin, paprika, and garlic powder. Fresh toppings like cherry tomatoes, corn, creamy avocado, and zesty lime bring a refreshing brightness, while a homemade chipotle yogurt dressing adds a smoky kick and a creamy finish. Perfect for balanced weeknight dinners or meal prep, this recipe is gluten-free, high-protein, and packed with heart-smart ingredients like olive oil and fresh cilantro. Ready in just an hour and customizable for spice levels, this burrito bowl proves that healthy eating can be delicious, satisfying, and full of flavor!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 cup black beans, canned, rinsed and drained
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 whole lime
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels, fresh or frozen
- 1 whole avocado, diced
- 0.25 cup cilantro, chopped
- 1 tablespoon chipotle chili in adobo sauce
- 0.25 cup plain Greek yogurt
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the brown rice under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for 40 minutes or until the rice is tender. Fluff with a fork and set aside.
While the rice cooks, prepare the chicken. In a small bowl, mix the olive oil, ground cumin, paprika, garlic powder, salt, and pepper. Rub the mixture over the chicken breasts.
Heat a grill pan over medium-high heat. Grill the chicken for 6-7 minutes on each side, or until cooked through and juices run clear. Once cooked, let the chicken rest for a few minutes before slicing into strips.
In a small blender or food processor, blend together the chipotle chili, Greek yogurt, juice of half a lime, and a pinch of salt to make the chipotle dressing. Adjust the spice level by adding more or less chipotle chili.
In a large serving bowl, combine the cooked rice, black beans, grilled chicken slices, cherry tomatoes, corn, and diced avocado.
Drizzle the chipotle dressing over the bowl and garnish with cilantro and lime wedges from the remaining half of the lime.
Serve immediately, allowing each person to mix their bowl before enjoying.
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 2102 mg | 91% | |
| Total Carbohydrate | 159.4 g | 58% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 23.5 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3622 mg | 77% | |
*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.
