We were introduced to this recipe from our former fantastic intern Alexandra Dusenberry, and as registered dietitians, who as picky little girls, ate pretty much nothing but PB & J sandwiches–you may be surprised to know that we also made an exception for Mexican Taco salads, which we loved! But it’s true-and it’s probably a reason why this is one of our favorite go-to recipes: a version of a popular Mexican fast-food chain’s burrito bowl. It is an easy weeknight meal to throw together, and it’s so flavorful, that we, like Alexandra crave it more than the real thing. (Yep, it’s that good.) Plus this “knock off” is so much lower in bloating sodium than the restaurant version (buh bye puffiness that you’d get at the restaurant!). That means the recipe is oh-so heart healthy. Keep all the ingredients separate when storing leftovers, and throw them together for a quick healthy lunch the next day!
Psst…if you want more comfort foods done right and light ;), we’ve tried to pack this site with them! Give one of these a whirl:
Skinny Mash
Creamy Guiltless Tomato Rigatoni
Spaghetti Squash with Tomato Sauce and Parmesan Cheese
Easy Burrito Bowl
Serves 2
Ingredients:
1 boneless, skinless chicken breast
2 cups romaine lettuce, roughly chopped
2/3 cup quinoa, cooked
1/2 avocado, sliced
1 lime
dash of chili powder
1/2 cup cherry tomatoes, sliced in half
4 TBS low-fat shredded cheddar cheese
hot sauce (optional)
Instructions:
Sprinkle chili powder on both sides of chicken breast. Bake chicken breast in oven at 400 degrees for 30-40 minutes, until chicken is cooked all the way through. When the chicken is done, slice it up into bite-sized chunks. To assemble each bowl, lay down ½ cup of quinoa, 1 cup of lettuce, and ¼ cup of tomatoes. Add chicken to the bowls, top with avocado slices, and squeeze the juice of half a lime over each bowl. Finally, sprinkle 2 TBS of cheese over each bowl, and add hot sauce, if desired.
Nutrition Facts per serving:
319 Calories 18.3 g fat 23.8 g protein 18.6 g carbs 6.1 g fiber
308 mg sodium 1.8 g sugar
- 1 boneless, skinless chicken breast
- 2 cups romaine lettuce, roughly chopped
- ⅔ cup quinoa, cooked
- ½ avocado, sliced
- 1 lime
- dash of chili powder
- ½ cup cherry tomatoes, sliced in half
- 4 TBS low-fat shredded cheddar cheese
- hot sauce (optional)
- Sprinkle chili powder on both sides of chicken breast.
- Bake chicken breast in oven at 400 degrees for 30-40 minutes, until chicken is cooked all the way through.
- When the chicken is done, slice it up into bite-sized chunks.
- To assemble each bowl, lay down ½ cup of quinoa, 1 cup of lettuce, and ¼ cup of tomatoes.
- Add chicken to the bowls, top with avocado slices, and squeeze the juice of half a lime over each bowl.
- Finally, sprinkle 2 TBS of cheese over each bowl, and add hot sauce, if desired.