Kale Chicken Burrito Bowl Recipe — Flavorful One-Bowl Meal

This recipe brings back fond memories of college days—those evenings in an off-campus apartment when dinner was quick, healthy, and made together. Back then we loved an “open-faced burrito”: all the flavors of a burrito served unrolled. With the current popularity of bowls—from rice bowls to protein bowls—we created this Kale Chicken Burrito Bowl as a nod to that original favorite.

If you’re searching for more wholesome recipes, explore this site for many options. A few to try include:

• Black Bean and Avocado Pasta with Lime
• Skinny Ginger Cookies
• Cinnamon Baked Apple Graham
• Creamy Corn Muffins
• Avocado and Olive Pasta

After a long day, dinner should be satisfying, flavorful, and nourishing. This Kale Chicken Burrito Bowl delivers on all three.

What makes this bowl exceptional:

• Kale — a nutrient-dense leafy green rich in vitamins A and C, manganese, copper, and other important minerals.
• Chicken — a lean source of protein that helps you feel full longer and supports muscle repair.
• Brown rice — a fiber-rich whole grain that contributes to steady blood sugar levels.
• Avocado — a creamy fruit high in heart-healthy monounsaturated fats, potassium, and fiber to enhance satiety.

Kale Chicken Burrito Bowl

This recipe yields 4 servings. If you’re cooking for fewer people, the leftovers store well for easy meals later in the week.

Makes 4 bowls

Ingredients:

• 2 chicken breasts (about 10 oz total)
• 1 Tbsp dried chives
• 1/8 tsp chipotle powder
• 1/8 tsp smoked paprika
• 1/8 tsp salt
• 1 cup brown rice, uncooked
• About 4 loosely packed cups (1 bunch) Tuscan or curly kale, ribs removed and chopped
• 1/2 cup lime juice, divided
• 1 Tbsp extra virgin olive oil
• 1/2 jalapeño, seeded and finely chopped
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1 avocado, cut into large chunks
• Garnish: chopped cherry tomatoes, hot sauce

Directions:

1. Preheat the oven to 400°F. Place the chicken breasts in a glass baking dish and pour in about an inch of water—enough to cover the bottom but not submerge the chicken. Sprinkle the breasts with chives, chipotle, smoked paprika, and salt. Bake for about 25 minutes, until the internal temperature reaches 165°F. When cooked through, shred the chicken with two forks, mixing it with the cooking juices; transfer to a separate dish and set aside.
2. For the rice, combine 1 cup brown rice with 2 cups water in a pot. Cover, bring to a boil, then reduce heat to low and simmer about 30 minutes, until the water is absorbed. Remove from heat and fluff with a fork.
3. Make the kale dressing by whisking together 1/4 cup lime juice, the olive oil, chopped jalapeño, cumin, and 1/4 tsp salt. Toss the chopped kale with this lime dressing in a large bowl until evenly coated.
4. Combine the remaining 1/4 cup lime juice with the avocado in a food processor and blend until smooth to make a creamy avocado sauce.
5. To assemble, divide the rice, shredded chicken, and dressed kale into four bowls. Top each with a quarter of the avocado sauce and garnish with a few quartered cherry tomatoes and a drizzle of hot sauce if desired.

Nutrition information per bowl (excluding tomatoes and hot sauce)

Calories 237, Total Fat 10 g, Cholesterol 41 mg, Sodium 240 mg, Potassium 272.6 mg, Carbohydrates 20 g, Fiber 5 g, Sugar 1 g, Protein 20 g