This hottie reminds us of the good ‘ole days… 🙂 . When we were in our junior and senior years of college and living in an apartment and no longer in the college dorms, we used to have so much fun making dinner. Every night we made something together that was fairly fast and easy—and of course, since we were studying to be registered dietitians, it was healthy too! 🙂 We loved what we called our “Open-faced Burrito”, which was all of the ingredients of a burrito, not rolled into a burrito! It was absolutely delish, and even to this day when we think about it, it makes us smile (and it makes our mouths water!). So now that variations on “bowls” and everything from rice bowls to chicken bowls are all the rage, it reminds us of our Open-faced burritos. So we made this Kale Chicken Burrito Bowl as a throwback to our beloved Open-faced Burrito (which inspired this Skinny Burrito Bowl and this Burrito Bowl.
Psst… looking for more healthy recipes? Please feel free to search this site! And here are a few to try…
- Black Bean and Avocado Pasta with Lime
- Skinny Ginger Cookies
- Cinnamon Baked Apple Graham
- Creamy Corn Muffins
- Avocado and Olive Pasta
When it comes to dinner, we always want something satisfying after a long day of work, something that tastes absolutely amazing, and something that’s got a TON of nutrients.
This Kale Chicken Burrito Bowl’s got it all!
But above all things, it tastes incredible!
Here’s what makes this bowl SO great:
- Kale | a nutrient powerhouse high in Vitamin, A, C, manganese, copper and a slew of other amazing vitamins and minerals.
- Chicken | a lean protein source that will help you stay satisfied and full longer in addition to aiding in muscle and tissue repair.
- Brown rice | fiber-rich; it also helps keep your blood sugar levels stable.
- Avocado | this fruit (yep, it’s a fruit) is rich in healthy monounsaturated fat, potassium, and fiber (to keep you full!)–and we’ve never been girls to tell a lie–and truth be told, it’s creamy deliciousness makes us drool! 😉
Kale Chicken Burrito Bowl
This yumster makes 4 servings. So, if you have 4 people to feed you’re all set! Otherwise, you can package up the leftover ingredients and enjoy it later in the week!
Makes 4 bowls
Ingredients:
- 2 chicken breasts (about 10 oz of chicken total)
- 1 Tbsp dried chives
- 1/8 tsp chipotle powder
- 1/8 tsp smoked paprika
- 1/8 tsp salt
- 1 cup brown rice, uncooked
- about 4 loosely packed cups (1 bunch) Tuscan or curly kale, ribs removed and chopped into small pieces
- 1/2 cup lime juice, divided
- 1 Tbsp evoo (extra virgin olive oil)
- 1/2 jalapeño, seeded and finely chopped
- 1/2 tsp cumin
- 1/4 tsp salt
- 1 avocado, sliced into big chunks
- Garnish: chopped cherry tomatoes, hot sauce
Directions:
- Chicken: Preheat the oven to 400 degrees. Place the chicken breasts in a glass-baking dish and fill the dish with about an inch of water. The water should just cover the bottom of the baking dish and not cover the chicken completely. Sprinkle the chicken breast with chives, chipotle, smoked paprika, and salt. Bake at 400 degrees for 25 minutes, or until the chicken has an internal temperature of 165 degrees Fahrenheit. When the chicken is thoroughly cooked. Shred the chicken with the juices and cooking water using two forks and mix it all together and set aside in a separate dish.
- Rice: Place 2 cups of water with rice in a large pot. Cover and bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until all water is drained. Remove from heat and fluff with fork.
- Kale: Whisk together 1/4 cup lime juice, olive oil, jalapeño, cumin and salt. Toss the kale with the lime dressing in a large bowl.
- Avocado: Combine the remaining lime juice with the avocado in a food processor. Process until smooth.
- To serve, spoon a ¼ of the rice, a ¼ of the chicken, and a ¼ of the kale into a bowl. Top with ¼ of the avocado and a few quartered cherry tomatoes.
Nutrition Information per bowl (not including the tomatoes or hot sauce)
Calories 237, Total Fat 10 g, Cholesterol: 41 mg, Sodium 240 mg, Potassium 272.6 mg, Carbohydrates 20 g, Fiber 5 g, Sugar 1 g, Protein 20 g
- 2 chicken breasts (about 10 oz of chicken total)
- 1 Tbsp dried chives
- ⅛ tsp chipotle powder
- ⅛ tsp smoked paprika
- ⅛ tsp salt
- 1 cup brown rice, uncooked
- about 4 loosely packed cups (1 bunch) Tuscan or curly kale, ribs removed and chopped into small pieces
- ½ cup lime juice, divided
- 1 Tbsp evoo (extra virgin olive oil)
- ½ jalapeño, seeded and finely chopped
- ½ tsp cumin
- ¼ tsp salt
- 1 avocado, sliced into big chunks
- Garnish: chopped cherry tomatoes, hot sauce
- Chicken: Preheat the oven to 400 degrees. Place the chicken breasts in a glass-baking dish and fill the dish with about an inch of water. The water should just cover the bottom of the baking dish and not cover the chicken completely. Sprinkle the chicken breast with chives, chipotle, smoked paprika, and salt. Bake at 400 degrees for 25 minutes, or until the chicken has an internal temperature of 165 degrees Fahrenheit. When the chicken is thoroughly cooked. Shred the chicken with the juices and cooking water using two forks and mix it all together and set aside in a separate dish.
- Rice: Place 2 cups of water with rice in a large pot. Cover and bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until all water is drained. Remove from heat and fluff with fork.
- Kale: Whisk together ¼ cup lime juice, olive oil, jalapeño, cumin and salt. Toss the kale with the lime dressing in a large bowl.
- Avocado: Combine the remaining lime juice with the avocado in a food processor. Process until smooth.
- To serve, spoon a ¼ of the rice, a ¼ of the chicken, and a ¼ of the kale into a bowl. Top with ¼ of the avocado and a few quartered cherry tomatoes.
