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Chicken Burrito BowlChicken Burrito Bowl

For the Chicken:

  • 4, 4 oz. boneless skinless chicken breasts
  • Sea Salt
  • Black Pepper
  • Paprika
  • Any other of your favorite spices to season (optional)

Red Burrito Sauce:

  • ½ tablespoon unsalted butter
  • 1/2 tablespoon corn oil
  • 1 yellow onion, chopped
  • 1 tablespoon masa flour
  • 1/2 cup low sodium, chicken broth
  • ½ cup tomato sauce
  • ½ teaspoon granulated garlic
  • ½ jalapeno pepper, diced
  • 1 teaspoon lime juice
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • 1 teaspoon oregano
  • Pinch of Sea Salt

Bowl Ingredients:

  • 1 cup cooked brown rice
  • 1 Lime, juiced
  • 1 can (15 oz.) reduced sodium black beans, drained and rinsed
  • 2 ears fresh corn OR 1 can (15 oz.) reduced sodium, organic corn kernels, rinsed and drained
  • 1 cup bell pepper, any color(s), diced
  • 1 cup fresh tomato, diced
  • 1 tablespoon Cumin
  • ¼ cup Fresh Cilantro, chopped
  • 2 Garlic Cloves, chopped
  • Jalapeno or other hot pepper, diced (optional)
  • Garnish (optional)
  • Reduced-fat Cheddar Cheese
  • Chopped Cilantro

Cooking Instructions:

  • Chicken:
    • Pre-heat oven to 350°F. Season chicken lightly on both sides with sea salt, black pepper, paprika, cumin or any other spices you prefer.
    • Place on a baking sheet and bake approximately 20 minutes, or until internal temperature reaches 160°F.
    • Allow to cool, and then shred the chicken with a fork.
  • Red Burrito Sauce:
    • In a medium skillet, heat the corn oil and unsalted butter over medium heat. Add the chopped onion and jalapeno and saute until onion becomes translucent, about 5 minutes.
    • Sprinkle the masa flour and whisk together. Allow to cook 2 minutes.
    • Gradually add the chicken broth; constantly whisk to ensure no clumps of flour.
    • Adjust heat to medium-low. Add tomato sauce, granulated garlic, lime juice, chili powder, paprika, oregano and pinch of sea salt. Stir together, cover, and allow to simmer for about 20 minutes.
  • Burrito Bowl:
    • While the sauce is simmering, add lime juice and fresh chopped cilantro to the cooked brown rice and blend together.
    • Add the blacked beans, corn, bell pepper, tomato, cumin, garlic and jalapeno to a medium sized bowl and mix.
    • Divide the rice into 4 portions. Divide the black bean and corn mixture into 4 portions.

To Assemble:

  • Add a layer of ¼ of the rice to a bowl, top with ¼ of the bean and corn mixture. Add a shredded chicken breast and drizzle approximately ¼ cup of red burrito sauce over the entire dish.
  • If desired, add 1 tablespoon of shredded, reduced fat cheddar cheese and garnish with fresh cilantro

This photo and recipe is provided to A Sparkle of Genius by Bistro MD. Check them out online for other great recipes!