Southwest Chicken Burrito Bowls Under 450 Calories

Dig into guilt-free gastronomy with a symphony of seasoned chicken, vibrant vegetables, and zesty toppings, meticulously orchestrated atop a bed of cilantro lime rice. Quick to assemble, delightful to devour, and scientifically sound for the calorie-conscious. This is as satisfying to your taste buds as it is to your waistline.

Southwest Chicken Burrito Bowls

Course: Main, SaladsCuisine: Southwest, Tex-Mex, Mexican

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

431

kcal

A nutritious, sub-450-calorie meal featuring seasoned chicken, cilantro lime rice, and fresh vegetables, topped with light sour cream and guacamole. Ideal for a quick and healthy dinner.

Ingredients

480g boneless, skinless chicken breast, trimmed and cut into chunks
Seasoning Mix
2 tsp Tajin seasoning
1/2 tsp cayenne pepper
1/2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
Bowl Ingredients
250g Kroger 90-Second Rice, Cilantro Lime
160g canned black beans, rinsed
120g canned sweet corn, rinsed
160g Roma tomatoes, chopped
100g cheddar cheese, shredded
160g romaine lettuce, shredded
20g (4 tbs) light sour cream
60g (4 tbs) guacamole, avocado mash, or chopped avocado
4 tbs salsa

Directions

Heat a large skillet over medium heat. I prefer cast iron, but you can use whatever you like.
Prep the Chicken
Mix the spices together well and pour over the chopped chicken in a medium bowl. Turn the chicken pieces to coat evenly with the seasoning mixture.
Spray the skillet with cooking spray and drop the chicken pieces in there. Do not crowd the pan! If you need to cook the chicken in a couple of batches, then so be it. Trust me.
Build the Bowls
The only thing that really needs to be heated is the rice. Just follow the directions. Easy.
Optional: if you want to heat the beans and corn, do that now. About a minute in the microwave will work.
Put the shredded lettuce in the bowls and top with the rice, corn, beans, tomatoes, and the cooked chicken.
Top that with cheese, sour cream, avocado, and salsa.
Serve and enjoy!

Meal Prep, Storage, & Reheating

For meal prep, cook the chicken and put into the container of your choice. Weigh out the rest of the toppings and store in storage bags, vacuum seal bags, or other storage containers (your call).
To heat, just microwave the toppings (if you want) and build the bowls as directed.

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Cliff Clavin Corner

Holy Guacamole: The Ancient Saga of the Avocado

Welcome, dear gastronauts, to a verdant voyage through the annals of agriculture, where we explore the rich history of a fruit so beloved, it’s practically become a cultural icon. Yes, you guessed it—we’re talking about the avocado. So, buckle up as we embark on an expedition to uncover how this fatty, fabulous fruit became the toast of town… quite literally.

From Aztlan to Appetizers

Let’s wind the clocks back, way back, to when mammoths roamed and early humans began dabbling in the domestication dance. Avocados started their journey in the southern regions of Mexico around 10,000 years ago, long before the cultural tapestry of Mesoamerica was woven. The ancient peoples of this region, including the Aztecs, were the first to discover the magic of avocados, calling it ahuacatl, which, believe it or not, translates to “testicle” in Nahuatl—referring, of course, to the fruit’s distinctive shape. Culinary uses aside, they also believed avocados had aphrodisiac qualities. How’s that for food for thought?

The Avocado Goes on Tour

Fast forward a few thousand years to when the Spanish conquistadors arrived in the New World. These explorers weren’t just conquering; they were tasting their way through the continent. When they stumbled upon the avocado, it was love at first bite. They brought avocados back to Europe, but like a misunderstood artist, avocados didn’t quite catch on until much later. It wasn’t until the 20th century that avocados really started to hit their stride globally. Thanks to better transportation and a little thing called globalization, avocados began popping up everywhere from Parisian markets to Californian kitchens.

The Californian Avocado Gold Rush

Speaking of California, let’s talk about how the Golden State became the avocado capital of the U.S. In the early 1900s, avocados were introduced to California, where the climate was as perfect for avocado growing as a well-seasoned cast iron skillet is for cooking. It was here that the Hass avocado, the round, bumpy-skinned variety that now dominates the market, was first cultivated by a mail carrier and amateur horticulturist named Rudolph Hass. Registered in 1935, the Hass avocado is a true American success story, a backyard experiment turned agricultural blockbuster.

Avocado Economics 101

Now, onto the economics of avocados, because let’s face it, this fruit isn’t just tasty; it’s a heavyweight in the agricultural sector. Today, Mexico remains the largest producer of avocados, contributing to a whopping 45% of the global supply. But it’s not just a lucrative crop; it’s also a controversial one. Avocado farming is water-intensive, and in regions like Chile and California, where water is as precious as a rare spice, this has led to significant environmental concerns. Like any good drama, the story of avocados is one of complexity and conflict.

The Culinary Chameleon

Finally, let’s delve into the culinary versatility of avocados. From guacamole to avocado toast, this fruit has an incredible ability to both stand out as the star and support other flavors like a culinary best supporting actor. Nutritious, delicious, and undeniably Instagrammable, avocados have carved out a niche in kitchens around the world. They’re a testament to how food can transcend its origins to become a global phenomenon.