Chipotle Chicken Burrito Bowls {Oven + BBQ}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice bowls filled with marinated chipotle chicken, sautéed peppers, corn salsa, pico de gallo, and topped with guacamole and avocado. Bold smoky flavors in a customizable format for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups cooked rice
- 3 bell peppers (sliced, any colour)
- 1 medium-sized red onion (sliced)
- 2 jalapeño peppers (sliced)
- 1 lb chicken breasts
- 2 tbsp adobo sauce
- 1 tbsp finely diced chipotle peppers
- 2 tsp paprika
- 2 cloves garlic (minced)
- 2 tsp lime juice
- 1 tsp salt
- 1/2 tsp pepper
- 2 plum tomatoes (diced)
- 1/3 cup chopped fresh cilantro
- 1 tbsp lime juice
- 1 small yellow onion (diced)
- 1/2 tsp salt
- 1 cup corn kernels
- 1/4 cup chopped fresh cilantro
- 2 avocados
- 2 tsp lime juice (more if you want)
- 3/4 tsp herbamare (or salt)
- 1 small red onion (diced)
- 1/4 tsp black pepper
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 1383mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1344mg
- Calcium
- 62mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1383MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.