Chicken Avocado Burrito Bowls with Avocado Yogurt Cilantro Sauce

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Chicken Avocado Burrito Bowls with Avocado Yogurt Cilantro Sauce

Total Time: 1 h 5 min

Cook Time:

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 690
Total Fat 34g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 85mg
Sodium 1420mg
Total Carbs 62g
Dietary Fiber 15g
Total Sugars 8g
Protein 39g
Potassium 1146mg

Vitamin A 39 mcg; Vitamin C 21 mg; Calcium 89 mg; Iron 3 mg; Vitamin D 0 mcg; Folate 127 mcg; Omega 3 Fatty Acid 0.27 g

% Daily Value*: Vitamin A 4%; Vitamin C 25%; Calcium 6%; Iron 15 %; Vitamin D 0%

*The % Daily Value (DV) 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.

Your favorite fast casual restaurant style burrito bowls made right at home with heart-healthy California Avocados. The base is made with brown rice, black beans, zesty seasoned chicken and a creamy California Avocado cilantro sauce to drizzle on top.

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Serves: 4

Avocado Yogurt Cilantro Sauce 1 ripe, Fresh California Avocados, seeded, peeled and halved 1 lime, juiced 2 tsp. honey 1/3 cup Greek yogurt 3/4 cup torn cilantro leaves 1 tsp. garlic powder 1 tsp. kosher salt 1/4 cup water Chicken Avocado Burrito Bowls with Avocado Yogurt Cilantro Sauce 1 lb. chicken breasts, boneless, skinless 3 Tbsp. olive oil, plus more for grilling 1 lime, juiced 1 tsp. ground cumin 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. chili powder 1 tsp. kosher salt, or more to taste 2 cups brown rice, cooked according to package directions 1 (15 oz) can black beans, warmed 1 (8 oz) can corn, drained 1 jalapeño, thinly sliced 1 ripe, Fresh California Avocado, seeded, peeled and diced California Avocado Cilantro Sauce (see make-ahead recipe above) fresh cilantro, for garnish

Avocado Yogurt Cilantro Sauce

  1. Add all ingredients into a food processor or blender and mix to desired consistency (for a thinner consistency, slowly add in more water and continue blending until you reach your desired consistency).
  2. Transfer to an airtight container and refrigerate until serving.


Chicken Avocado Burrito Bowls with Avocado Yogurt Cilantro Sauce

  1. In a medium bowl mix together chicken breasts, olive oil, lime juice, cumin, garlic powder, onion powder, chili powder and kosher salt until chicken is coated evenly. Cover the bowl, place chicken into the refrigerator and marinate for 20-30 minutes.
  2. While the chicken is marinating, prepare rice and black beans and keep warm.
  3. Brush a cast iron grill pan with an even coat of olive oil. Heat on medium-high heat and sear chicken breasts for 5-6 minutes on each side. Internal temperature of chicken breasts needs to reach 165 F. Remove from grill pan and rest for 2-3 minutes to seal in juices. Thinly slice the chicken breasts against the grain of the meat.
  4. In four shallow bowls, add in even amounts of cooked rice and black beans. Top with chicken slices, corn, jalapeño slices and diced avocado.
  5. Drizzle Avocado Yogurt Cilantro Sauce on top of bowls and garnish off with fresh cilantro.

Notes: Using a mandolin is an easy and fast way to slice produce evenly.

Variations: Add in additional proteins and toppings to taste.

Serving Suggestion: Place ingredients in spinach and herb wrap tortillas and cut in half for an afternoon snack.

Beverage Pairing: Pair with lemon lime sparkling water or a cold beer.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

You can’t always tell if an avocado is ripe just by its color.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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