Naked Burrito
Satisfy your Tex-Mex cravings with this vibrant Naked Burrito recipe, a deconstructed version of the classic burrito that's bursting with bold flavors and fresh, wholesome ingredients. Perfect for weeknight dinners or meal prep, this dish combines juicy, spice-rubbed chicken breast, hearty black beans, and fluffy rice as the base. Topped with sweet corn, fresh salsa, crisp lettuce, creamy guacamole, tangy sour cream, and a sprinkle of cheddar cheese, it's a colorful and customizable meal that skips the tortilla but follows all the delicious rules. Ready in under 40 minutes, this gluten-free, bowl-style burrito showcases the perfect balance of smoky spices, creamy textures, and zesty lime garnish, making it a hassle-free favorite for four hearty servings.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 2 cups Cooked white or brown rice
- 1 can (15 oz) Black beans
- 1 cup Corn kernels
- 1 cup Chopped fresh salsa
- 1 cup Shredded cheddar cheese
- 2 cups Chopped lettuce
- 1 cup Guacamole
- 0.5 cup Sour cream
- 0.25 cup Chopped fresh cilantro
- 1 whole Lime wedges
Instructions
Begin by seasoning the chicken breast. In a small bowl, mix together the salt, ground black pepper, cumin, chili powder, and garlic powder.
Rub this spice mixture over the chicken breast to coat it evenly.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the skillet.
Cook the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked and slightly charred.
Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into bite-sized pieces.
While the chicken is resting, prepare your burrito bowls.
Divide the cooked rice equally among four bowls.
Open the can of black beans, rinse and drain them, then heat them gently in a small saucepan or microwave until warm.
Add the warmed black beans and corn kernels on top of the rice in each bowl.
Layer the sliced chicken over the top of the rice and beans.
Top each bowl with a generous amount of fresh salsa and a sprinkle of shredded cheddar cheese.
Add a handful of chopped lettuce on one side of the bowl.
Place a dollop of guacamole and sour cream next to the lettuce.
Garnish each bowl with chopped fresh cilantro.
Serve with lime wedges on the side for squeezing over the burrito bowls before eating.
Nutrition Facts
Calories |
3282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 5684 mg | 247% | |
| Total Carbohydrate | 283.5 g | 103% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 36.0 g | ||
| Protein | 226.2 g | 452% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1451 mg | 112% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 4131 mg | 88% | |
*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.
