Smarter Burrito Bowl

Smarter Burrito Bowl

Blood Sugar: 5Servings: 4Preparation Time: 15minMeal Category: Lunch
Micronutrients:CalciumVitamin AFolate

Macronutrients per 100g

Energy
177kcal
Sugar
1g
Fat
11g
Fiber
1g
Sat fat
3g
Protein
12g
Carbs
8g
Sodium
242mg

Ingredients

900g / 2lb Boneless skinless chicken thighs, 3 tbsp Avocado oil, 1 tsp Garlic powder, 1 tsp Paprika, to taste Sea salt, to taste Black pepper, 0.5 thinly sliced Red or yellow onion, 1 thinly sliced Bell pepper, 480ml / 2 cups Cooked rice, 120ml / 0.5 cup Pico de gallo or salsa, 120ml / 0.5 cup Guacamole or diced ripe avocado, 180ml / 0.75 cup Shredded cheese, 240ml / 1 cup Spring greens mix or chopped romaine lettuce

Preparation

1. Heat a grill pan over medium-high heat. Toss 900g / 2lb boneless skinless chicken thighs with 1 tbsp / 1 tbsp avocado oil, 1 tsp / 1 tsp garlic powder, and 1 tsp / 1 tsp paprika. Season with sea salt and black pepper. Grill for 5 minutes per side. 2. Remove chicken and let rest for 5 minutes before dicing. 3. Heat a sauté pan over medium-high heat. Add 2 tbsp / 2 tbsp avocado oil, 0.5 thinly sliced onion, and 1 thinly sliced bell pepper. Cook for 5 minutes until tender and starting to char. 4. Divide 480ml / 2 cups cooked rice among four bowls. 5. Top each bowl with pepper and onion mixture, chicken, 120ml / 0.5 cup pico de gallo or salsa, 120ml / 0.5 cup guacamole or diced avocado, 180ml / 0.75 cup shredded cheese, and 240ml / 1 cup spring greens mix or chopped romaine lettuce.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
20% of RDI
Vitamin C
10% of RDI
Omega 3
4% of RDI
Vitamin A
63% of RDI
Calcium
11% of RDI
Folate
24% of RDI

Good to know

For a lower-carb version, use cauliflower rice instead of cooked rice and omit the beans. Additional add-ins can include black or pinto beans, sour cream, and crushed tortilla chips.

How to Prepare

1. Heat a grill pan over medium-high heat. Toss 900g / 2lb boneless skinless chicken thighs with 1 tbsp / 1 tbsp avocado oil, 1 tsp / 1 tsp garlic powder, and 1 tsp / 1 tsp paprika. Season with sea salt and black pepper. Grill for 5 minutes per side. 2. Remove chicken and let rest for 5 minutes before dicing. 3. Heat a sauté pan over medium-high heat. Add 2 tbsp / 2 tbsp avocado oil, 0.5 thinly sliced onion, and 1 thinly sliced bell pepper. Cook for 5 minutes until tender and starting to char. 4. Divide 480ml / 2 cups cooked rice among four bowls. 5. Top each bowl with pepper and onion mixture, chicken, 120ml / 0.5 cup pico de gallo or salsa, 120ml / 0.5 cup guacamole or diced avocado, 180ml / 0.75 cup shredded cheese, and 240ml / 1 cup spring greens mix or chopped romaine lettuce.

Good to Know

For a lower-carb version, use cauliflower rice instead of cooked rice and omit the beans. Additional add-ins can include black or pinto beans, sour cream, and crushed tortilla chips.

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