Low Sodium Chipotle Burrito Bowl
Savor the vibrant, zesty flavors of a **Low Sodium Chipotle Burrito Bowl**, a heart-healthy twist on a Tex-Mex favorite! This wholesome recipe combines tender cumin- and chipotle-seasoned chicken breast, fluffy brown rice, and perfectly seasoned no-salt-added black beans and corn for a filling, guilt-free meal. Topped with fresh, homemade pico de gallo, creamy avocado slices, and a sprinkle of salt-free lemon-pepper seasoning, this dish is brimming with bold flavors and fresh ingredients—all while sparing the extra sodium. Ready in just 45 minutes, this customizable burrito bowl is perfect for meal prep, weeknight dinners, or anyone looking for a wholesome, easy recipe packed with Southwest flair.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 pound Diced chicken breast, skinless
- 1 teaspoon Ground cumin
- 1 teaspoon Ground chipotle powder
- 1 can, drained and rinsed Black beans, no-salt-added
- 2 tablespoons Fresh lime juice
- 1 cup Corn kernels, no-salt-added
- 2 Roma tomatoes, diced
- 1 Red onion, diced
- 0.5 cup Cilantro, chopped
- 1 Avocado, sliced
- 1 teaspoon Salt-free lemon-pepper seasoning
Instructions
Start by cooking the brown rice. Rinse the rice under cold water, then combine it with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for about 25 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the diced chicken breast to the skillet. Sprinkle with ground cumin and ground chipotle powder. Cook for about 7-10 minutes, stirring occasionally, until the chicken is cooked through and golden brown on the outside. Remove from heat and set aside.
In another medium saucepan, add the drained and rinsed black beans, 1 tablespoon of fresh lime juice, and corn kernels. Cook over medium heat until warmed through, about 3-5 minutes. Set aside.
Prepare the pico de gallo by combining diced Roma tomatoes, diced red onion, chopped cilantro, and the remaining lime juice in a bowl. Gently mix and set aside.
To assemble the burrito bowls, start by layering a portion of brown rice at the bottom of each bowl.
Top the rice with a portion of sautéed chicken, followed by warmed black beans and corn mixture.
Add a generous spoonful of fresh pico de gallo on top, then place avocado slices around the top.
Sprinkle with salt-free lemon-pepper seasoning and a little more chopped cilantro, if desired.
Serve immediately and enjoy your delicious low sodium chipotle burrito bowl!
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 411 mg | 18% | |
| Total Carbohydrate | 165.3 g | 60% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 20.6 g | ||
| Protein | 177.4 g | 355% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 360 mg | 28% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3403 mg | 72% | |
*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.
