DIY Gluten-Free Chipotle Burrito Bowls
Who needs takeout when you can make these Chipotle style burrito bowls at home? Fajita chicken and/ or vegetables, brown rice, seasoned black beans, guacamole and salsa make for a customizable, crowd-pleasing meal! Great for meal prep too.
Servings: 4 servings
Ingredients
Chicken and Vegetable Marinade *double if making chicken and vegetables*
- 2 tablespoons avocado oil
- 1 tablespoon freshly squeezed lemon juice
- 1 clove garlic, minced
- 1 teaspoon ground paprika
- ½ teaspoon ground cumin
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Fajita Chicken
- 1 pound chicken breast or tenders if making chicken
Fajita Vegetables
- 1 medium red bell pepper, sliced if making sauteed vegetables
- 1 large red onion, sliced if making sauteed vegetables
- 1 large zucchini, cut into half moons if making sauteed vegetables
Seasoned Black Beans
- 2 15oz cans black beans, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- 2 cloves garlic, minced
- 2 teaspoons lime juice
Other Bowl Ingredients
- 3 cups cooked brown rice, about 3/4 cup per bowl - adjust to tastes To make we combine 1 cups rice with 1 ¾ cups water, bring to a boil, then reduce to simmer, cover and cook for 45 minutes. If making your own brown rice, make it while the chicken and vegetables marinate.
- 1 cup prepared salsa (1/4 cup per bowl) more to taste
- 1-2 cups prepared guacamole OR make your own using about 1/2 avocado per person, mashed with a squeeze of lemon juice and sprinkle of salt Or try our Best Ever Guacamole. Guacamole quantity according to tastes.
Instructions
Fajita Chicken
- Marinate chicken: In a small bowl or liquid measuring cup, whisk together the oil, lemon juice, garlic, paprika, cumin, salt and pepper. Place chicken in a bowl or glass container with a lid, pour the marinade over the chicken and mix until well coated. Cover and set aside for at least 45 minutes.
- Grill or saute chicken: Preheat grill 375 degreed F or cook on medium high heat in saute pan. For grilling, place chicken on grill, cover and cook 5 minutes, flip then grill an additional 4 minutes. For saute pan, saute 5 minutes, flip and saute an additional 4- 5 minutes. After cooking, cut the chicken into bite size pieces.
- Can be made ahead and stored in the refrigerator for several days and heated up.
Fajita Vegetables
- Marinate vegetables: In a small bowl or liquid measuring cup, whisk together the oil, lemon juice, garlic, paprika, cumin, salt and pepper. Place vegetables in a glass container with a lid, pour the marinade over the vegetables and stir until well coated. Cover and set aside for at least 45 minutes.
- Saute vegetables: In a medium skillet over medium high heat, add marinated vegetables and sauteed for 12 -15 minutes or until tender and lightly charred/ golden. (I like to saute for a minute or 2, then cover for 7-10 minutes, stirring periodically, then saute an additional few minutes until the water evaporates and lightly charred)
- Can be made ahead and stored in the refrigerator for several days and heated up.
Seasoned Black Beans
- In a small to medium sauce pan, add the black beans, lime juice, olive oil, garlic and spices. Mix together and heat for 3-5 minutes, until warm.
- Can be made ahead and stored in the refrigerator for several days and heated up.
Assemble bowls
- To each bowl add rice, beans, chicken and/ or chicken, guacamole and salsa. Enjoy!
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