Low Sodium Naked Burrito
Dive into bold flavors without the added salt with this Low Sodium Naked Burrito recipe, a healthy twist on your favorite burrito bowl! Featuring tender, cumin-paprika marinated chicken breast, fluffy cilantro lime brown rice, and a rainbow of fresh toppings like black beans, corn, avocado, and diced tomatoes, this dish is both nutrient-packed and irresistibly satisfying. With crisp romaine lettuce serving as the perfect base, this "naked" burrito skips the tortilla to keep it light yet hearty. Ready in just 45 minutes and loaded with zesty goodness, this recipe is perfect for anyone seeking a low sodium alternative that doesn't skimp on flavor. Whether for meal prep or a quick dinner, it's an easy, wholesome option to enjoy guilt-free!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breast
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 1 cup brown rice
- 2 cups water
- 1 large lime
- 0.25 cup fresh cilantro, chopped
- 1 15 oz can black beans, no salt added
- 1 cup corn kernels, no salt added
- 1 large tomato, diced
- 1 large avocado, diced
- 2 cups romaine lettuce, chopped
Instructions
Start by marinating the chicken breast. In a small bowl, combine olive oil, ground cumin, paprika, garlic powder, and black pepper. Stir well.
Place the chicken breast in a zip-lock bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 20 minutes.
While the chicken is marinating, cook the brown rice. Rinse the rice under cold water and then add it to a medium-sized saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 25 minutes or until tender.
Once the rice is cooked, fluff it with a fork and add the juice of the lime and chopped cilantro. Stir well to combine.
Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and place on the hot pan. Cook for 5–7 minutes on each side or until the internal temperature reaches 165°F (75°C). Set aside to rest for a few minutes, then slice into strips.
Rinse and drain the black beans. Rinse the corn if using canned or thaw if using frozen.
To assemble the naked burrito, start with a base of chopped romaine lettuce in each bowl. Add a scoop of cilantro lime rice and layer with sliced chicken, black beans, and corn.
Top with diced tomato and avocado, adding extra lime wedges on the side if desired.
Serve immediately and enjoy your Low Sodium Naked Burrito with a fresh squeeze of lime juice on top.
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 390 mg | 17% | |
| Total Carbohydrate | 197.0 g | 72% | |
| Dietary Fiber | 58.8 g | 210% | |
| Total Sugars | 23.9 g | ||
| Protein | 173.2 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4866 mg | 104% | |
*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.
