Healthy Recipe: Chicken Burrito Bowls

Healthy recipe for chicken burrito bowls.

Chicken Burrito Bowls with Avocado & Radishes

Recipe by Charity Ferreira | Photo by Erin Kunkel

Hearty chicken burrito bowls come to the rescue when you’re too busy to wrap and roll. They’re super fast to assemble if you have grilled chicken, a pot of brown rice, and canned black beans on hand. Shake up a batch of the smoky dressing in a jar and keep it in the fridge for up to a week, for burrito bowls on the fly.

You can buy canned chipotle chiles in adobo sauce in the Mexican foods section of the supermarket. Puree in the blender until smooth and store in an airtight container in the refrigerator for up to a month. Use this magical ingredient to add smoky heat to soups, stews, chilis, and this tangy dressing.


1 cup (7 oz/220 g) brown rice
1 tablespoon chipotle puree (see note)
1/3 cup (3 fl oz/80 ml) fresh lime juice
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
1 lb (500 g) boneless, skinless chicken breasts
½ teaspoon ground cumin
½ teaspoon chile powder
1 can (15 oz/470 g) black beans, no salt added, rinsed and drained
2 watermelon radishes, thinly sliced
1 avocado, pitted, peeled, and sliced


In a pot, combine the rice with 2 cups (16 fl oz/500 ml) water. Bring to a boil, reduce the heat to maintain a simmer, cover, and cook until the rice is tender, about 45 minutes or according to package instructions.

In a bowl or jar, combine the chipotle puree, lime juice, olive oil, and a pinch of salt. Whisk or shake until well blended.

Preheat a grill or grill pan over medium-high heat. Brush the chicken on both sides with olive oil and season with salt and pepper. In a small bowl, stir together the cumin and chile powder, and sprinkle over the chicken. Place the chicken over the hottest part of the grill and cook until lightly marked and no longer pink at the center, about 6 minutes per side. Transfer to a cutting board and let rest for 10 minutes, before slicing across the grain.

In a small saucepan over medium heat, gently warm the beans, about 2 minutes. Spoon the rice into bowls and arrange the chicken, beans, radishes, and avocado on top. Drizzle with the dressing and serve warm.

Makes 4 to 6 servings

Nutrition Facts (per serving)

Calories 380
Protein 29 g
Total fat 12 g
Saturated fat 2 g
Carbs 48 g
Fiber 11 g
Total sugars 1 g
Added sugars 1 g
Sodium 110 mg

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