Photo: Lily Banse
Chicken Burrito Bowl
44 ingredients
1 hr + 30 min
8
openrecipes
A chicken burrito served over rice with a few different toppings of salsa and guacamole.
Estimated Nutrition (whole recipe, rough)
1419
Calories
81g
Protein
55g
Fat
164g
Carbs
Counts 21 of 22 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 21 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 whole FOR THE CHICKEN:
- 2 Tablespoons Chicken Breasts
- 2 Tablespoons Olive Oil
- 1 Tablespoon Guajillo Chili Powder
- 1 teaspoon Smoked Paprika
- 3 whole Hot Mexican Chili Powder
- 2 whole FOR THE GUACAMOLE:
- 5 dashes Avocados, Peeled, Pitted And Mashed
- 1 Tablespoon Plum Tomatoes, Diced
- ¼ Tabasco
- 2 whole Lemon Juice
- 3 Tablespoons Red Onion, Diced
- 2 Tablespoons FOR THE AVOCADO CREAM:
- 2 Tablespoons Avocados, Peeled And Pitted
- 2 teaspoons Olive Oil
- 2 teaspoons Mayonnaise
- 3 teaspoons Fat Free Greek Yogurt
- 1 cup Salt
- ¼ whole Pepper
- 1 whole FOR THE CORN SALSA:
- 2 Tablespoons Olive Oil
- 2 Tablespoons Frozen Corn, Thawed
- 8 ounces, weight Green Pepper, Diced
- 2 Tablespoons Jalapeno, Diced
- ½ teaspoons Fresh Cilantro
- 1 teaspoon Red Onion, Diced
- ½ whole Black Beans
- 3 whole Lime Juice
- 1 cup Sugar
- 2 whole Kosher Salt
- ½ whole FOR THE PICO DE GALLO:
- 2 teaspoons Red Onion, Diced
- 1-½ cup Plum Tomatoes, Diced
- 1 cup Fresh Cilantro
- ½ cups Jalapeños, Seeded And Diced
- ½ whole Fresh Lime Juice, Squeezed
- ¼ heads Salt
- 1 Tablespoon FOR THE CILANTRO RICE:
- 2 teaspoons Water
- 1 teaspoon White Rice
- 1 teaspoon Fresh Cilantro
- 1 teaspoon Fresh Squeezed Lime
- ¾ cups FOR THE CABBAGE:
- ¼ cups Purple Cabbage
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes