Guzman Y Gomez Chicken Burrito Bowl Recipe Makeover

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. (You can get all our recipes in our app and program) 

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

Chicken Burrito Bowl Recipe

Serves 4

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:

 

 

 

Prepare the Chicken:

  • 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.

Cook the Rice:

  • 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.

Prepare the Black Beans:

  • 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.

Prepare the Veggies:

  • 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.

Prepare the Dressing:

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

Assemble the Burrito Bowl:

  • 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):

Calories: 360 kcalProtein: 33.6gCarbohydrates: 40gFat: 10g


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

Calories: 570 kcalProtein: 35gCarbohydrates: 58g

  • Fat: 24g


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

Back to blog