Healthy Burrito Bowl

A low-carb version stuffed with healthy fats, protein, and veggies

Print Recipe


  • 1/2 teaspoon cumin
  • Salt and pepper
  • 1/4 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1 cup brown rice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 1/2 pounds ground chicken
  • 1/2 cup pico de gallo
  • 1 can of corn, drained
  • 1 tablespoon olive oil
  • 1 can of black beans, rinsed

For Chipotle Cream Sauce

  • 1 Chipotle pepper in adobo sauce, chopped
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1 garlic clove, minced


  1. In a large saucepan fill 2 cups of water. Add rice and cook according to instructions on rice packaging.
  2. Using a large stockpot, heat olive oil over medium high heat. Add ground chicken, chili powder, garlic powder, onion powder, cumin, oregano, paprika, salt and pepper.
  3. Cook chicken and spices, stirring occasionally, until chicken is cooked through about 5-8 minutes.
  4. If making chipotle cream sauce, grab a separate bowl and add yogurt, chipotle pepper, garlic and lime juice. Whisk together.
  5. Place a portion of cooked rice into a large bowl. Top with spiced ground chicken mixture, black beans, corn, pico de gallo and chipotle sauce.
  6. For more vegetables, add shredded lettuce, sliced red onion, diced avocado, and cherry tomatoes. Enjoy!