Low Fat Chipotle Steak Bowl
Savor bold Southwestern flavors with this Low Fat Chipotle Steak Bowl, a wholesome and satisfying meal that’s perfect for clean eating. Featuring tender, grilled lean flank steak marinated in a zesty blend of lime juice, chipotle chili powder, garlic, and cumin, this recipe keeps the focus on vibrant, balanced ingredients. Served atop a hearty base of nutrient-rich brown rice, black beans, and crisp romaine lettuce, each bowl is topped with juicy cherry tomatoes, sweet corn kernels, and creamy avocado (optional). Finished with a dollop of tangy fat-free Greek yogurt and a sprinkle of fresh cilantro, this protein-packed dish is not only low in fat but bursting with fresh, smoky goodness. Ready in under an hour, it’s an ideal choice for healthy dinners that don’t skimp on flavor. Perfect for meal prep or serving it fresh, this steak bowl will quickly become a weeknight favorite! Keywords: low fat steak bowl, chipotle steak bowl, healthy dinner recipe, Southwestern flavors, high-protein meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound lean flank steak
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons lime juice
- 1 teaspoon chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 2 cups cooked brown rice
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 2 cups romaine lettuce, shredded
- 1 optional avocado, diced
- 0.5 cup fresh cilantro, chopped
- 0.5 cup fat-free Greek yogurt (as a sour cream substitute)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a small bowl, combine low-sodium soy sauce, lime juice, chipotle chili powder, garlic powder, ground cumin, salt, and pepper. Mix well to create a marinade.
Place the flank steak in a shallow dish or resealable bag, pour the marinade over the steak, and ensure it is evenly coated. Marinate for at least 30 minutes in the refrigerator, or up to 2 hours for more flavor.
Preheat a grill or grill pan over medium-high heat. Remove steak from the marinade, letting any excess drip off.
Grill the steak for about 4-6 minutes on each side, or until it reaches your desired level of doneness. Let it rest for 5 minutes before slicing thinly against the grain.
While the steak rests, prepare the bowl ingredients. Divide the cooked brown rice, black beans, corn kernels, cherry tomatoes, and shredded romaine lettuce evenly into four bowls.
Top each bowl with slices of the grilled flank steak.
Garnish with diced avocado (if using), fresh cilantro, and a dollop of fat-free Greek yogurt.
Serve immediately, and enjoy your healthy Low Fat Chipotle Steak Bowl!
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 3492 mg | 152% | |
| Total Carbohydrate | 239.7 g | 87% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 25.6 g | ||
| Protein | 193.1 g | 386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 5592 mg | 119% | |
*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.
