I’m not going to lie, I LOVE Chipotle. And you definitely can get things there that aren’t super unhealthy. But as I can attest (after playing with the nutrition calculator for a few hours) things can go downhill quickly. Here is my recipe for a lightened-up chicken burrito bowl (244 calories, 6 grams of fat, 22 grams of protein per serving).
Lightened Up Crock Pot Chicken Burrito Bowl
- 11 oz boneless skinless chicken breasts (one large or two small breasts)
- 1 can Rotel tomatoes; approximately 1 1/4 cups
- 1 can black beans (drained); approximately 1 1/2 cups
- 1 small can corn (drained); approximately 1 cup
- 1/2 Tbsp chili powder (optional)
- 1/2 Tbsp garlic salt (optional)
- 1 cup uncooked wild rice
- Fresh cilantro (optional)
- 1 cup shredded 2% milk cheese
Place chicken breasts, tomatoes, black beans and corn in a crock pot. Sprinkle chili powder and garlic salt on top of mixture (optional). Cook on low heat for 4-6 hours (6-8 if chicken is frozen) or high-heat for 2-4 hours (4-6 if chicken is frozen). Once the chicken is cooked through, remove it from the crockpot and shred with a fork. Put back in the crock pot and stir into tomatoes, beans and corn. Cook for another 30 minutes on low to let flavors combine.
While the mixture is cooking for the final 30 minutes in the crock pot, cook wild rice according to package directions. [Note: I omitted the butter that the package suggested. If you use butter it will change the nutrition information].
Place rice at the bottom of the bowl. Add chicken mixture and top with shredded cheese and cilantro (optional). Feel free to top with shredded lettuce, chopped tomatoes or other burrito toppings.