Naked Burrito

Dive into vibrant, fresh flavors with this easy and customizable Naked Burrito recipe! Perfect for busy weeknights or meal prepping, this hearty dish skips the tortilla but delivers all the zesty goodness of a classic burrito in bowl form. Featuring tender, spice-rubbed chicken breasts cooked to perfection, fluffy rice, black beans, sweet corn, and a variety of fresh toppings like salsa, guacamole, and crisp lettuce, this recipe is a texture and flavor sensation. Garnished with a squeeze of lime and fresh cilantro, it’s a gluten-free, crowd-pleasing meal that’s ready in just 40 minutes. Whether you’re craving a healthier spin on Tex-Mex classics or a fun, build-your-own dinner idea, this Naked Burrito is sure to satisfy your taste buds!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Garlic powder
• 2 cups Cooked white or brown rice
• 1 can (15 oz) Black beans
• 1 cup Corn kernels
• 1 cup Chopped fresh salsa
• 1 cup Shredded cheddar cheese
• 2 cups Chopped lettuce
• 1 cup Guacamole
• 0.5 cup Sour cream
• 0.25 cup Chopped fresh cilantro
• 1 whole Lime wedges

Directions

Step 1

Begin by seasoning the chicken breast. In a small bowl, mix together the salt, ground black pepper, cumin, chili powder, and garlic powder.

Step 2

Rub this spice mixture over the chicken breast to coat it evenly.

Step 3

Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the skillet.

Step 4

Cook the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked and slightly charred.

Step 5

Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into bite-sized pieces.

Step 6

While the chicken is resting, prepare your burrito bowls.

Step 7

Divide the cooked rice equally among four bowls.

Step 8

Open the can of black beans, rinse and drain them, then heat them gently in a small saucepan or microwave until warm.

Step 9

Add the warmed black beans and corn kernels on top of the rice in each bowl.

Step 10

Layer the sliced chicken over the top of the rice and beans.

Step 11

Top each bowl with a generous amount of fresh salsa and a sprinkle of shredded cheddar cheese.

Step 12

Add a handful of chopped lettuce on one side of the bowl.

Step 13

Place a dollop of guacamole and sour cream next to the lettuce.

Step 14

Garnish each bowl with chopped fresh cilantro.

Step 15

Serve with lime wedges on the side for squeezing over the burrito bowls before eating.

Nutrition Facts

Serving size	2308.7 grams (2308.7g)

Amount per serving	% Daily Value*
Calories	3296

Total Fat 167.30g	214%
Saturated Fat 56.50g	283%
Polyunsaturated Fat 4.90g
Cholesterol 569mg	190%
Sodium 7583mg	330%
Total Carbohydrate 259.10g	94%
Dietary Fiber 45.70g	163%
Total Sugars 31.80g
Protein 212.70g	425%

Vitamin D 0IU	0%
Calcium 1412mg	109%
Iron 19mg	107%
Potassium 4187mg	89%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.4%

Protein: 25.1%

Carbs: 30.5%