Mexican · lunch, dinner

Chipotle Chicken Burrito Bowls

Chipotle Chicken Burrito Bowls — from Chef Jack Ovens's cooking video Watch how it’s made · 5:13

Video by Chef Jack Ovens on YouTube · Open on YouTube

65 minServes 5715 kcal a serve
  • Gluten-free ingredients
  • Nut-free

Contains: Milk. Check labels on stock, sauces and spice mixes.

About 60 g of protein per bowl from chicken breast, black beans, cheese and yoghurt, plus around 8 g of fibre from the beans, corn and tomatoes. A balanced, filling meal that is ready to grab all week.

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Ingredients 22

Method

Tap a time to watch that step in the video.

  1. Butterfly each chicken breast into two thin fillets. Toss with the olive oil, 1 tbsp lime juice, garlic, cumin, smoked paprika, oregano, chopped chipotle in adobo, salt and pepper. Cover and chill for at least 30 minutes, or overnight. 0:26
  2. Put the washed rice in a saucepan with 550 ml cold water and a pinch of salt. Bring to the boil, cover, turn to low and cook 12 minutes, then leave off the heat with the lid on for 4 minutes. 1:35
  3. Heat a large pan over medium-high heat, with a touch of spray oil if you like. Lay in the chicken and sear 4 minutes without moving, then flip and cook 3–4 minutes more until it reaches 74°C inside. Rest 5 minutes, then slice into 1 cm strips. 1:55
  4. Fluff the rice and fold through the rinsed beans and corn, the chopped coriander, the lime zest and about half the lime's juice. 2:33
  5. Divide the rice between five containers, top with the chicken and grated cheese. Pack the tomatoes, red onion and coriander separately so they stay crisp. 3:49
  6. To serve, reheat the rice and chicken until piping hot, then add the fresh toppings, a spoonful of Greek yoghurt and a squeeze of lime. 4:44

Tip. Keeps 4 days in the fridge; the rice, chicken and cheese freeze for up to 3 months (keep fresh toppings and yoghurt out). For the cook's quick sauce, mix equal parts sriracha and mayonnaise or yoghurt.

The method is a summary in our words — the video shows every step.

One serve gives you 1 of 5

Energy715 kcal2,990 kJ
Protein61 g122% of a day
Fibre8.3 g30% of a day
Carbohydrate82 g73 g net · 6 g sugars30% of a day
Fat16 g5.1 g saturated20% of a day
Sodium710 mg31% of a day

Where the energy comes from one serve

  • Net carbs 43%
  • Protein 36%
  • Fat 21%

For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here

Lower-carb idea. About 68% of the 73 g of net carbs come from the jasmine rice. To cut carbs, try cauliflower rice instead, or half and half.

Vitamins & minerals % of a day, one serve · tap for more

Selenium High105%

58 µg a serve, mostly from chicken breast (64%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin B6 High70%

1.2 mg a serve, mostly from chicken breast (68%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Zinc High37%

4.1 mg a serve, mostly from chicken breast (33%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Magnesium High32%

134 mg a serve, mostly from chicken breast (29%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Vitamin B12 High32%

0.8 µg a serve, mostly from chicken breast (60%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Folate High29%

116 µg a serve, mostly from black beans (64%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Iron High26%

4.7 mg a serve, mostly from chicken breast (29%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Potassium High21%

980 mg a serve, mostly from chicken breast (35%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Calcium High21%

271 mg a serve, mostly from mozzarella or cheddar (58%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Vitamin C Source19%

17 mg a serve, mostly from cherry tomatoes (32%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin K Source17%

20 µg a serve. Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Vitamin E Source16%

2.5 mg a serve. An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Vitamin A Source13%

114 µg a serve, mostly from smoked paprika (26%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Omega-3 Source13%

0.2 g a serve, mostly from chicken breast (25%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Show the other 1
Vitamin D1%

0.2 µg a serve, mostly from chicken breast (87%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Chef Jack Ovens; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.