Try this Chicken-Chipolte Burrito Bowls recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 350ºF. Spray a 9 x 13 inch baking dish with non-stick cooking spray.
Arrange the chicken pieces in an even layer in the baking dish.
In a bowl, combine the beans, corn, tomatoes, chipolte chili peppers, cumin, cilantro & garlic. Pour this mixture evenly over the chicken. Sprinkle with the tortilla pieces.
Bake in the preheated 350ºF oven for 25 to 30 minutes or until the chicken is tender & no longer pink.
To serve: Divided the hot cooked rice evenly among four serving bowls. Top with the chicken mixture. Garnish with some sour cream, shredded cheese & cilantro, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1156g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1018 | ||
Calories from Fat: 103 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 263.1mg | 81 % | |
Sodium 943.4mg | 33 % | |
Potassium 3007.4mg | 79 % | |
Total Carbohydrate 112.9g | 33 % | |
Dietary Fiber 18.6g | 75 % | |
Sugars, other 94.3g | ||
Protein 123.1g | 176 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1018
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