Chipotle Chicken Burrito Bowl Recipe
Smokey southwest flavor with a touch of heat.
Ingredients
- 1 pound chicken breast, cubed, boneless, skinless
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup corn, frozen
- 2 cups tomatoes, crushed
- 1/2 cup tomato sauce
- 2 chipotle peppers, canned in adobo sauce, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 salt
- 2 tablespoon fresh cilantro, chopped
- 1 clove garlic, minced
- 3 cups cooked rice
- 6 flour tortillas, very large
- 3/4 cup shredded cheddar cheese or pepper jack cheese
- Sour cream
Directions
- Heat oven to 350.
- Spray a rectangular glass baking dish with nonstick cooking spray.
- Arrange chicken in an even layer in baking dish.
- In a bowl combine beans, corn, tomatoes, chipotle chili peppers, cumin, salt, 1 tablespoon cilantro and garlic then pour mixture evenly over chicken.
- Bake for 40 minutes.
- To serve,
- Heat flour tortillas and put in bowls to create a tortilla bowls.
- Divide rice, chicken and chipolte sauce between bowls.
- Garnish with shredded cheese, sour cream and fresh cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 6 servings | |
| Calories 505 | |
| Calories from Fat 104 | 21% |
| Total Fat 11.7g | 15% |
| Saturated Fat 4.93g | 20% |
| Trans Fat 0.07g | |
| Cholesterol 54mg | 18% |
| Sodium 240mg | 10% |
| Potassium 1303mg | 37% |
| Total Carbs 68.04g | 18% |
| Dietary Fiber 10.9g | 36% |
| Sugars 4.03g | 3% |
| Protein 32.76g | 52% |
