This At-Home Chipotle Burrito Bowl is one of the first recipes that I published on my blog almost three years ago now. I cannot believe it has been that long! Ever since I posted my Healthy Southwest Chicken Enchilada Bake, this recipe kinda fell to the back burner — literally. I whipped it up again last night and now I’m a little sad that I haven’t been making it way more often the past few years! I forgot just how delish and easy it is. Ethan even boldly stated that he likes this better than the enchilada bake (which he has always loved), so this might be our new go-to Mexican recipe for a while. We go through phases. Anyone else?
I made a few changes and additions to the recipe this time around, as I always do with my super old recipes. I think I’m just really bad at actually following recipes; I’m constantly trying to think up ways that I could enhance things and make them just a liiiittle bit tastier. This time that meant adding in a whole onion and canned tomatoes. You can never have too many veggies if you ask me!
As the name states, this recipe 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!
This recipe also makes 6-8 servings, and probably costs less than just one single burrito bowl from Chipotle. So not only are we well-fed for dinner one night, but we also have lunches for the next two days. These are ALL of the things I look for in a recipe! Simple, healthy, delicious AND work lunch leftovers. Yaaaaasssss.
Are you intrigued yet?
At-Home Chipotle Burrito Bowl
A healthier & cheaper version of Chipotle that you can make at home, and enjoy for days!
- 1 lb 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 oz can no-salt-added black beans, drained & rinsed well
- 1- 10 oz 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
*Most recently I used this whole grain medley and it turned out amazing!
- 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.
I love to eat mine with crushed tortilla chips and more hot salsa! I would also highly recommend adding avocado or guacamole. You can never go wrong with that on top of Mexican dishes! I’m just impatiently waiting for mine to ripen so I can eat the leftovers with some avocado on top. ; )
I want to see some of you whipping this recipe up in place of tacos for Taco Tuesday this week! As always, tag me @wellnessforthewin and hashtag #wellnessforthewin so I can see your creations! 🙂
Have an amazing week!