Description
These Sesame Chicken Burrito Bowls with low-carb tortillas are a flavorful, protein-rich meal prep option packed with tender marinated chicken, creamy avocado lime sauce, and crisp veggies. Perfect for a quick lunch or dinner, they’re easy to prepare, versatile, and nutritious.
Ingredients
1/4 cup apple cider vinegar
1 teaspoon ancho chili powder (or regular chili powder)
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
1 teaspoon minced garlic
1 tablespoon chopped fresh cilantro
1 1/2 tablespoons avocado oil (divided)
1 to 1 1/2 pounds chicken breasts (cubed)
3 cups chopped kale (or lettuce of choice)
1 teaspoon olive oil
1/2 teaspoon salt
1 cup halved grape tomatoes
1/2 cup corn
1 1/2 cups cooked black beans
2 cups cooked rice or cauliflower rice
Chopped fresh cilantro to taste
1 small avocado
1/4 cup plain Greek yogurt (or sour cream)
1 medium lime (zested and freshly squeezed)
1 teaspoon salt
1/4 teaspoon pepper
4 low-carb tortillas (such as Mission Carb Balance, Ole Xtreme Wellness, or La Banderita Carb Counter)
Instructions
1. In a bowl, whisk apple cider vinegar, chili powder, oregano, cumin, smoked paprika, minced garlic, fresh cilantro, salt, pepper, and 1/2 tablespoon of avocado oil to create a marinade.
2. Add cubed chicken breasts to the marinade and mix well to coat. Let it sit for at least 15 minutes, or refrigerate overnight for deeper flavor.
3. Heat a skillet over medium-high heat and add the remaining avocado oil. Cook the marinated chicken, stirring occasionally, for 12–15 minutes or until browned and fully cooked.
4. While the chicken cooks, massage chopped kale with olive oil and salt to soften it.
5. Divide kale into 4 bowls. Add halved grape tomatoes, corn, black beans, cooked rice (or cauliflower rice), and fresh cilantro.
6. To make the sauce, blend avocado, Greek yogurt, lime juice, zest, salt, and pepper in a blender until smooth and creamy.
7. Let the chicken rest for a few minutes, then add it to each bowl and drizzle with the avocado lime sauce.
8. If preferred, wrap the ingredients in low-carb tortillas for a handheld meal option.
9. Store sauce separately and refrigerate for up to 5 days. Reheat chicken and rice before serving and add the sauce fresh.
Notes
To store: Divide the recipe into 4 airtight meal prep containers and refrigerate for up to 5 days. Keep the sauce in separate containers to maintain freshness.
To freeze: Store bowls (without sauce) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Microwave bowls for 1–2 minutes until warm, then drizzle with sauce and enjoy.
Tips: Replace rice with cauliflower rice for a lower-carb option. You can also use pre-cooked or rotisserie chicken for faster prep. Add your favorite veggies for variety.
Serve warm or cold, depending on preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican