Chicken Burrito Bowl

A photo posted by M. G. Frederic (@goredchef) on

Was originally going to do a regular burrito, than I decided I would do a quesadilla.  Then when I saw the amount of calories per tortilla wrap (about 150) and 300 if I had two.  I was a little disappointed. Because I wanted more ingredients.  So, the burrito bowl worked!  Came up to about 400 calories for the whole meal.

Chicken Burrito Bowl

Serves: 1 


  • 1 ea chicken breast tender (about 3 oz)
  • 1/2 tbsp chopped chipotle pepper in adobo
  • 2 tbsp pico de gallo
    • 1/2 plum tomato chopped
    • 1/2 tbsp chopped red onion
    • 1/2 tbsp chopped cilantro
    • 1 wedge of lime juice
  •  1/2 cup cooked brown rice
  • 1/4 avocado sliced
  • 2 tbsp pinto beans
  • 1 oz cheddar cheese 
  • 1/2 cup shredded iceburg lettuce
  • 1/2 mini pepper, thinly sliced
  •   1 lime wedge 
  • Salt your dish (optional)


  1. Poach the chicken breast in water until tender.
  2. Remove from the water and shred with two forks.
  3. On a cutting board chop up the chipotle to make 1/2 tbsp worth.
  4. In a mixing bowl: mix together the chicken and chipotle.
  5. In the wide bowl  you are going to eat in.  Place the shredded chicken mixture as pictured.
  6. Make your pico de gallo in a mixing bowl by combining the tomato, red onion, cilantro and lime juice.  Add the pico de gallo to your eating bowl.
  7. Warm up your brown rice and place in  your eating bowl.
  8. Add to your eating bowl the avocado, pinto beans (warmed up), cheddar cheese, lettuce, mini peppers and lime wedge.
  9. I also like it spicy, you can either add jalepenos or drizzle some Tapatio Sauce.  
  10. When you are getting ready to eat, mix up the contents in the bowl very well.
  11. You're done! Enjoy!

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