A few weeks ago I turned to Instagram to see what kind of content you guys were craving on the site and there was an overwhelming response for easy, healthy yet delicious recipes! I hear you, girlfriend, I’m always on the hunt for healthy weeknight recipes too! I love taking fast, healthy staples that I eat out at like Chipotle, Panera, and Waba Grill and making them at home. Easy recipes like ‘chipotle style’ healthy chicken burrito bowls were my go to on those nights when I was alone in college. Living where it snowed for a few years really taught me the beauty of eating at home. I dreaded putting on 10 layers just to go out and grab myself something for dinner.
Believe it or not, these healthy chicken burrito bowls are one of the first recipes that really got my wheels turning to start ‘The College Housewife’. I remember sending a photo to my girlfriends back home in California what I had whipped up for dinner and they were like ‘you should start a food Instagram’! I was loving the new found freedom on my own and really utilizing my little apartment for all it had. Which was like 3 nonstick pans and an old set of dishes from my parents.
I dissected my classic burrito bowl from Chipotle (a little bit of brown rice, black beans, chicken, pico, medium salsa, corn, cheese, and guac) and did my best to ‘healthify’ them at home. The first thing I swapped out was standard brown rice to cilantro and lime cauliflower rice. When food is all together in a healthy chicken bowl like this I find that a healthy swap doesn’t really affect the flavor as much.
When I’m making healthy meals at home I always try to pack them with vegetables so I’m full and won’t be tempted to snack later. I love this recipe because you’ll make a big batch of fajitas that you can use for your bowls or save them for leftovers. Have I also mentioned you can make like 4 burrito bowls for the price of one chipotle + chips bowl at Chipotle!
If you’re on the hunt for some other great healthy and easy weeknight recipes. These are some of my favs that we always make Monday-Friday and sometimes even Saturday if I’m feeling productive 😉
Kale & Quinoa Citrus Salad! Perfect for prepping lunch for the week or top off with salmon for dinner.
Easy Homemade Poke Bowls! I love these when I’m in the mood to eat out during the week but want to keep it low key at home. Your wallet will thank you later
Healthy Chicken Pad Thai with Zoodles! If you’ve never tried a recipe with zoodles you are missing out! All the wonderful texture like pasta with half the calories.
Lemon Greek Chicken Skewers! When you’re craving healthy summer food in the winter!
Skinny Fettucine Alfredo! Probably my most favorite healthy recipe on the blog, just saying.Print
2– 16oz cans black beans
2tbs of olive oil
1 bag or 1 head of cauliflower (I used a bag of riced cauliflower)
Juice of one lime
1/2 cup chopped cilantro
2 tsp salt
3 bell peppers, any color
1/2 red onion, thinly sliced
1 tsp.ground black pepper
2 tsp. garlic powder
1 tsp. chili powder
2 tsp. ground cumin
3|tbs. of olive oil
1/5 lbs chicken thighs
2 tsp. salt
1 tsp. ground black pepper
2 tsp. garlic powder
1 tsp.chili powder
2 tsp.ground cumin
2 tbs.olive oil
for avocado crema
1/2 cup sour cream
1 avocado, pitted and de-skinned
1/2 tsp. of garlic powder
½ tsp. of salt
2 tsp. of lime juice
1cup pico de gallo
- In a heavy bottom skillet heat 2 tbs of olive oil for cauliflower rice on medium heat. Add in cauliflower rice pearls and cook for 8-10 minutes or until cooked through and tender. Drizzle with lime juice from one lime and stir in chopped cilantro and salt. Keep warm and set aside for bowl assembly.
- In a separte heavy bottom skillet heat 3 tbs of olive oil and cook bell peppers, thinly sliced onions, garlic power, chili powder, ground cumin, salt and black pepper on medium high heat until peppers are tender and soft but not mooshy. They should have a slight char on them from the high cooking heat. Keep warm and set aside for bowl assembly.
- In a small dutch oven or small pot with lid, heat black beans on low heat until bowl assembly.
- In a blender or food processor blend avocado, sour cream, garlic powder, salt, and lime juice into smooth and creamy. Place into the refrigerator in a bowl or plastic bag until serving.
- Season both sides of chicken thighs with salt, ground pepper, garlic powder, chili powder and ground cumin. Heat a grill pan or heavy bottom skillet on medium heat and drizzle pan with olive oil. Grill chicken thighs for 2-3 minutes on each side until cooked through or internal temperature reaches 165 degrees Fahrenheit. Chop into strips.
- Evenly distribute black beans, fajitas, cauliflower rice and chicken strips into bowls. Top with pico de gallo and avocado crema just before serving.
I like to transfer my avocado crema into a plastic bag, snip the top and drizzle the crema on for an easy, fancy touch.