Chicken Burrito Bowl

This chicken burrito bowl is a delicious fusion of seasoned chicken, fragrant cilantro-lime rice, creamy black beans, crunchy bell peppers, sweet corn kernels, fresh cucumbers and tomatoes, delivering a symphony of flavours and textures in every bite. The finishing touch of avocado crema ties all the elements together. 

Substitutions

If you don't have some of the ingredients on hand, fear not! There are plenty of substitutions available to suit your taste and pantry. For instance, if chicken isn't your thing, swap it out for tofu, tempeh or beef. Don't have lettuce? Spinach or kale work just as well. Try experimenting with other veggies like roasted squash or add in a tropical fruit like pineapple. Swap out rice for quinoa. Don’t want to make the avocado crema? Use cilantro lime crema or even just salsa and sour cream. 

The beauty of these chicken burrito bowls lies in their adaptability. Mix and match ingredients based on what you have, what foods you tolerate, or simply tailor them to your preferences. Incorporating a variety of colorful vegetables, lean proteins, healthy fats, and whole grains helps maximize the satiety and nutritional benefits of your meals. This combination of foods is also beneficial for those managing chronic diseases such as diabetes, heart disease, high cholesterol, and eating disorders such as binge eating disorder. Check out the recipe below and let us know your favourite toppings in the comments! 

How to adapt for the Low FODMAP diet

For the chicken:

  • Omit Cajun, garlic powder, and onion powder from chicken marinade

  • Optional: replace above spices with ½ tsp extra chili powder and garlic infused olive oil instead of regular olive oil

For the crema:

  • Instead of avocado crema, use cilantro lime crema. Mix the following ingredients in a blender until smooth:

  • ¾ cup plain Greek yogurt (lactose free if needed)

  • 2 Tablespoons mayonnaise

  • 1 tablespoon lime juice

  • ½ cup cilantro

  • ½ teaspoon salt

For the bowl:

  • Top rice or quinoa with diced cucumber, shredded lettuce, tomato (1/2 of a medium tomato or less), green bell pepper (1/2 cup or less), black beans (1/4 cup or less), canned corn kernels (1 cup or less), extra cilantro (optional), grated cheese (lactose free if needed), and black olives

  • Add chicken and cilantro-lime crema

  • Serve and enjoy!

 

AuthorRenelle Hunter, RDDifficultyIntermediate

Discover a delicious and nutritious dietitian made chicken burrito bowl recipe that can be adapted to your dietary needs, your preferences, and foods on hand.

Yields4 Servings
Total Time1 hr
Chicken
 Chicken breasts (2-3) pounded thin
 2 tbsp olive oil
 1 tbsp lime juice
 cajun seasoning
 chili powder
 ground cumin
 paprika
 onion powder
 garlic powder
 salt
 pepper
Avocado Crema
 1 medium avocado
 0.50 cup plain Greek yogurt
 2 tbsp mayonnaise
 1 tbsp lime juice
 0.50 tsp salt
 0.25 tsp ground cumin
 0.25 tsp garlic powder
For the Bowl
 2 cups cooked rice
 1 can black beans, drained and rinsed (398ml)
 1 cup corn kernals
 1 bell pepper, diced
 1 cup tomatoes, diced
 1 cup cucumber, diced
Optional Toppings
 chopped pineapple
 lime wedges
 cilantro
 shredded cheese
 sauteed spinach
 roasted squash or sweet potato
 tortilla chips
 pico de gallo
 salsa
 sour cream
 hot sauce
Directions
1

Marinade chicken. Mix all ingredients listed under 'chicken' in a large bowl. Add chicken and mix until covered. Let sit for about 1 hour before cooking

2

Combine all avocado crema ingredients in a blender. Mix until smooth and set aside in fridge until serving

3

Cook rice or grain of choice as per the direction on the package. Add in flavours if desired such as lime, cilantro, and salt and pepper

4

Heat a pan on the stove to medium high heat. Sear chicken on each side for 5-7 minutes or until internal temperature is 165 degrees F. Let cool until you can handle it and slice into smaller pieces before serving

5

While chicken and rice are cooking, prepare all other ingredients - chopping, sautéing, roasting, etc. depending on which toppings you choose

6

Assemble by dishing rice and chicken into a bowl, add all your toppings and finish with avocado crema, serve and enjoy!

Ingredients

Chicken
 Chicken breasts (2-3) pounded thin
 2 tbsp olive oil
 1 tbsp lime juice
 cajun seasoning
 chili powder
 ground cumin
 paprika
 onion powder
 garlic powder
 salt
 pepper
Avocado Crema
 1 medium avocado
 0.50 cup plain Greek yogurt
 2 tbsp mayonnaise
 1 tbsp lime juice
 0.50 tsp salt
 0.25 tsp ground cumin
 0.25 tsp garlic powder
For the Bowl
 2 cups cooked rice
 1 can black beans, drained and rinsed (398ml)
 1 cup corn kernals
 1 bell pepper, diced
 1 cup tomatoes, diced
 1 cup cucumber, diced
Optional Toppings
 chopped pineapple
 lime wedges
 cilantro
 shredded cheese
 sauteed spinach
 roasted squash or sweet potato
 tortilla chips
 pico de gallo
 salsa
 sour cream
 hot sauce

Directions

Directions
1

Marinade chicken. Mix all ingredients listed under 'chicken' in a large bowl. Add chicken and mix until covered. Let sit for about 1 hour before cooking

2

Combine all avocado crema ingredients in a blender. Mix until smooth and set aside in fridge until serving

3

Cook rice or grain of choice as per the direction on the package. Add in flavours if desired such as lime, cilantro, and salt and pepper

4

Heat a pan on the stove to medium high heat. Sear chicken on each side for 5-7 minutes or until internal temperature is 165 degrees F. Let cool until you can handle it and slice into smaller pieces before serving

5

While chicken and rice are cooking, prepare all other ingredients - chopping, sautéing, roasting, etc. depending on which toppings you choose

6

Assemble by dishing rice and chicken into a bowl, add all your toppings and finish with avocado crema, serve and enjoy!

Notes

Chicken Burrito Bowls with Avocado Crema