Chicken Burrito Bowl Recipe

    
Chef Mario Limaduran
Chef Mario Limaduran

Much like my love for tacos, my love for burritos and burrito bowls is pretty high. Instead of going out to eat and pay an excessive amount of money for a delicious bowl you can make at home, find a super simple and quick recipe here for any day of the week. Add or take away any ingredients as you prefer

For the chicken, use this marinade:

⅓ cup lime juice, 1 teaspoon garlic powder, 1 teaspoon chili powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon oregano. Mix all in a bowl and add into the diced chicken as needed.

The marinade and flavor for this recipe is well worth it. Feel free to make this wet rub and use it throughout your meal prep. 

Want to get the most of out this dish? Use this recipe and 20 other Trifecta chicken meal prep recipes with this free meal prep toolkit for weight loss - complete with custom macro calculations, food lists, and meal planning templates. 

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meal prep recipes, a la carte, burrito, chicken burrito, bowl 
entree, dinner, lunch
Mexican
Glutenfreediet,
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Chicken Burrito Bowl

Cook time: 5 min
Prep time: 9 min
Yield: 4
Print Recipe

Description

The rub for this recipe is what gives the chicken both moisture and a rich lime and spice-filled flavor (spice as in spices, not piquancy). The greek yogurt and pico de gallo rounds the flavors, and the slight bitterness of the greens adds the necessary flavor profile, to create a unified beautiful symphony of sabor.

Ingredients

  • 16 ounces Trifecta chicken breast
  • 1 ⅓ cup Trifecta brown rice
  • 1 ⅓ cup Trifecta white rice
  • 1 cup pico de gallo, store-bought
  • 1 cup lettuce, shredded
  • 8 teaspoon Greek yogurt
  • 1 avocado, quartered

Garnish, optional:

  • Fresh cilantro stems and or cheese of choice

Instructions

  1. Dice the chicken into even small squares, bite-size. Keep in a bowl. Chop the lettuce and keep separated. Make sure you clean your cutting board between tasks to avoid cross-contamination of flavors.
  2. Mix the marinade ingredients in a bowl and whisk to incorporate. A paste should form. Toss the diced chicken into the bowl and coat uniformly.
  3. Spray a non-stick pan with spray oil and heat over medium heat. Once the pan is beginning to slightly smoke, add the chicken and heat up 2-3 minutes, stirring constantly. Keep warm.
  4. Meanwhile, reheat your rice in two separate bowls for 2.5 minutes in the microwave.
  5. In a plate or bowl, plate ⅓ cup of white rice next to ⅓ cup of brown rice. Weight 4.5 ounces of chicken per bowl, ¼ cup of pico de gallo, ¼ cup of romaine, ¼ fanned avocado, and 2 teaspoons of greek yogurt on top. Pick washed fresh cilantro and garnish.

Nutrition facts

serves 4
Calories Per Serving: 430
% Daily Value
14% Total Fat 11g
32% Cholesterol 95mg
17% Sodium 400mg
15% Total Carbohydrate 40g
Sugars 3g
Protein 41g
Vitamin A
Vitamin C

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