Naked Burrito Bowl, photo by Jennifer RicePhoto by Jennifer Rice

Naked Burrito Bowl

Cuisine: Mexican
Prep Time: 70 minutes
Servings: 2-3 servings
The Naked Burrito Bowl is Incredi-Bowl! A beautiful lunch perfect for on the go meals.

The irresistible pairing of spiced lime chicken makes this naked burrito bowl as sexy to the palate as the name suggests. It's full of nutrients, flavors and colors. Add to it some roasted tomato salsa and you have yourself a perfect meal ! A few adjustments to this tasty combination will compliment those of you on a high protein diet... just leave the rice at home and double up on the black beans and chicken.

Did You Know...

One-cup of black beans is nearly 15 grams of fiber, that is over half of the recommended daily intake of fiber equivalent to the amount of protein in 2 ounces of most meats or fish like salmon. Add some zest to your life by adding this incredi-bowl to your diet. Enjoy!

Ingredients

  • 1 can black beans drained and rinsed
  • 1/2 cup steamed rice
  • 1/2 small onion diced
  • 6 cherry tomatoes chopped
  • 1 medium chicken breast chopped into bite size pieces
  • 1/2 cup lettuce shredded
  • 1 tablespoon coconut oil
  • Chicken Marinade
  • 1 medium lime squeezed
  • 1/2 teaspoon cayenne pepper or chili powder
  • 1 pinch salt
  • 1/2 teaspoon paprika
  • 1/12 tablespoon olive oil
  • 2 cloves garlic finely chopped

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Directions

  1. Mix all marinade ingredients in a large bowl. Mix all marinade ingredients in a large bowl.
  2. Add chicken pieces and coat with the marinade.
  3. Cover and wrap with cling wrap place in the fridge for at least one hour.
  4. Cook your rice as you prefer while your chicken is marinading.
  5. Shred or chop your lettuce, onions and cherry tomatoes set aside.
  6. Heat one teaspoon of coconut oil until hot.
  7. Cook chicken pieces for 3-5 minutes on each side and then set aside.
  8. In the same pan place the beans and cook until heated and have absorbed the flavors.
  9. Place all ingredients in a bowl or a take away dish. Add a few lime wedges.

Chef Notes

Do not overcrowd the frying pan or you will end up with too much meat juice.

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