Chipotle Burrito Bowl (High Fiber, Gluten-Free)

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As the name states, this Chipotle burrito bowl has everything that you would find in a burrito bowl from Chipotle, but probably a LOT less sodium and saturated fat. I swapped out sour cream for plain Greek yogurt, used low sodium (or no-salt-added) black beans, and I season the chicken with spices like garlic powder, chili powder, and pepper — no salt!

Further Food Nutritionist Commentary:

A much healthier Superbowl appetizer option, this Chipotle burrito bowl will be an absolute crowd pleaser! Each serving contains 23g of protein and only 5g of fat! There are also 6g of fiber per serving so you are sure to be satiated and steer clear from some other, less healthy Superbowl appetizer options. Enjoy!

By Liz Lederman
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Chipotle Burrito Bowl (High Fiber, Gluten-Free)

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Servings: 6-8

Ingredients

1 pound boneless, skinless chicken breasts, cooked & cut into bite-sized pieces
4 cups cooked brown rice* (~3/4 – 1 cup uncooked)
3/4 cup frozen corn
1- 15 ounce can no-salt-added black beans, drained & rinsed well
1- 10 ounce can diced tomatoes with green chiles, drained & rinsed
1 red or green bell pepper, chopped
1 medium yellow onion, chopped
3/4 cup plain Greek yogurt
1/2 cup chunky salsa
1 cup low-fat shredded Mexican cheese + more for topping if desired
Cilantro for garnish
Optional toppings: avocado, chopped red onion, salsa

Instructions

  1. First, cook chicken and brown rice. (I seasoned my chicken with garlic powder, chili powder and black pepper and cooked in a skillet over medium-high heat.)
  2. Preheat oven to 350 F.
  3. Pour all ingredients into a large bowl except cilantro. Stir until well combined.
  4. Transfer to a 9×13 baking dish and top with extra cheese if desired.
  5. Bake for 25 minutes or until heated through.
  6. Top with cilantro for garnish. Serve immediately, or store in airtight containers in the refrigerator for up to 3 days.
First, cook chicken and brown rice. (I seasoned my chicken with garlic powder, chili powder and black pepper and cooked in a skillet over medium-high heat.) Preheat oven to 350 F. Pour all ingredients into a large bowl except cilantro. Stir until well combined. Transfer to a 9×13 baking dish and top with extra cheese if desired. Bake for 25 minutes or until heated through. Top with cilantro for garnish. Serve immediately, or store in airtight containers in the refrigerator for up to 3 days.

Nutrition Information

Per Serving: Calories: 309; Total Fat: 5 g; Saturated Fat: 2 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 36 mg; Sodium: 490 mg; Potassium: 642 mg; Carbohydrate: 43 g; Fiber: 6 g; Sugar: 5 g; Protein: 23 g

Nutrition Bonus:

Vitamin C: 45%; Vitamin A: 24%; Iron: 11%; Calcium: 26%

Spice up this burrito bowl with our Daily Turmeric Tonic!

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One thought on “Chipotle Burrito Bowl (High Fiber, Gluten-Free)

  1. Bonnie

    What can be used instead of the Greek yogurt? ( can’t do dairy) Can quinoa be used instead of brown rice?
    Thank you

    Reply

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