Guzman Y Gomez Chicken Burrito Bowl Recipe Makeover

Who doesn't LOVE a Guzman Y Gomez Chicken Burrito Bowl?!

We know we certainly do at Zing Wellbeing and today we wanted to share a chicken burrito bowl recipe makeover which is inspired by the chicken burrito bowl at Guzman Y Gomez.

And if you love our healthy recipes - come on over to our Zing Wellbeing Program

Chicken Burrito Bowl Recipe

Ingredients:

For the Chicken:

• 1 lb (450g) boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Cilantro-Lime Rice:

• 1 cup brown rice
• 2 cups low-sodium chicken broth or water
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped

For the Black Beans:

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 tsp cumin
• 1/2 tsp chili powder

For the Veggies:

• 1 red capsicum, diced
• 1 yellow capsicum, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cup fresh corn kernels (or frozen, thawed)
• 1 avocado, diced
• 2 cups fresh spinach or romaine lettuce, chopped

For the Dressing:

• 1/4 cup Greek yogurt
• 1 tbsp lime juice
• 1 tsp honey
• 1 tsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

• Preheat your oven to 400°F (200°C).
• In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper.
• Rub the spice mixture all over the chicken breasts.
• Place the chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
• Let the chicken rest for 5 minutes before slicing it into thin strips.

• Rinse the brown rice under cold water.
• In a medium saucepan, bring the chicken broth or water to a boil.
• Add the rice, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
• Remove from heat and stir in the lime juice and chopped cilantro.

• In a small saucepan, heat the black beans over medium heat.
• Stir in the cumin and chili powder.
• Cook for 5 minutes, stirring occasionally, until heated through.

• Dice the red and yellow capsicum, halve the cherry tomatoes, thinly slice the red onion, and dice the avocado.
• If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw it.

• In a small bowl, whisk together the Greek yogurt, lime juice, honey, olive oil, cumin, salt, and pepper.

• In individual bowls, layer the chopped spinach or romaine lettuce as the base.
• Add a scoop of cilantro-lime rice and black beans.
• Top with the sliced chicken, bell peppers, cherry tomatoes, red onion, corn, and avocado.
• Drizzle the Greek yogurt dressing over the top.

Nutritional Information (per serving):

Original Guzman Y Gomez Chicken Burrito Bowl (per serving):

And if you love our healthy recipes - come on over to our Zing Wellbeing Program