Low Sodium Chipotle Chicken Burrito Bowl
Indulge in a flavorful and heart-healthy twist with this Low Sodium Chipotle Chicken Burrito Bowl, a vibrant medley of smoky grilled chicken, zesty cilantro-lime rice, and fresh, nutrient-packed toppings. Perfect for anyone aiming to reduce their sodium intake without sacrificing bold taste, this recipe combines chipotle peppers in adobo sauce, tender chicken marinated to perfection, and layers of wholesome ingredients like black beans, sweet corn, avocado, and crisp romaine lettuce. With juicy lime, fragrant cilantro, and a hint of cumin enhancing every bite, this customizable bowl is a satisfying and guilt-free meal that comes together in under an hour. Whether you're meal prepping or serving it fresh, this homemade burrito bowl is a nutritious alternative to traditional takeout—enjoy the bold flavors while keeping it low-sodium!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon chipotle peppers in adobo sauce
- 2 cloves minced garlic
- 1 teaspoon cumin powder
- 2 tablespoons olive oil
- 1 whole lime
- 0.5 cup fresh cilantro
- 1 cup brown rice
- 2 cups low sodium chicken broth
- 1 cup black beans, canned with no added salt
- 1 cup diced tomatoes
- 1 cup sweet corn
- 1 whole avocado
- 0.5 whole red onion
- 2 cups romaine lettuce
- 0.5 teaspoon ground black pepper
Instructions
Start by preparing the marinade for the chicken. In a bowl, combine the chipotle peppers in adobo sauce, minced garlic, cumin powder, the juice of half the lime, and 1 tablespoon of olive oil. Mix well.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Marinate in the refrigerator for at least 30 minutes.
While the chicken is marinating, rinse the rice under cold water until the water runs clear. In a medium pot, bring the low sodium chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for 35-40 minutes or until the rice is tender and the liquid is absorbed.
Once the rice is cooked, fluff it with a fork and mix in the chopped fresh cilantro and the juice of the remaining lime half. Set aside.
Preheat a grill pan or outdoor grill over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until fully cooked and no longer pink inside. Let the chicken rest for a few minutes before slicing it thinly.
While the chicken is grilling, prepare the toppings: Drain and rinse the black beans. Dice the avocado and red onion. Shred the romaine lettuce.
Assemble the burrito bowls by dividing the cilantro lime rice evenly into four bowls. Top each with slices of grilled chicken, black beans, diced tomatoes, sweet corn, diced avocado, and red onion. Add a handful of shredded lettuce to each bowl.
Season each bowl with ground black pepper to taste. Serve immediately and enjoy your low sodium chipotle chicken burrito bowl!
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2123 mg | 92% | |
| Total Carbohydrate | 154.6 g | 56% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 21.9 g | ||
| Protein | 145.3 g | 291% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3849 mg | 82% | |
*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.
