crack chicken bowls (or burritos)
These crack chicken bowls are the perfect, easy, flavorful weeknight dinner! Marinated chicken combines with crispy kale, pickled red onions, and a variety of toppings for a nutritious meal that’s ready to eat with minimal prep time and a total time of just 30 minutes and is packed with 58 grams of protein and 7 grams of fiber per serving.
Servings: 4
Calories: 557kcal
Ingredients
- 4 chicken breasts boneless & skinless
- 1 tablespoon oil
- 1 teaspoon salt & ½ teaspoon pepper
- 1 tablespoon chili powder
- ¼ c orange juice or juice from 1 orange
Crispy Kale
- 1 head of kale stem removed and chopped into bite sized pieces
- 1 tablespoon oil
- ¼ teaspoon salt and pepper
Pickled Red Onions (plain red onions work too)
- ½ red onion sliced thinly a mandolin is great here
- 1 cup water
- 1 cup white vinegar
- 1 teaspoon honey
- ¼ teaspoon salt
Toppings
- 1 15.5 oz canned pinto beans refried or whole is fine
- ¼ cup white queso
- 4 tablespoon chipotle sauce
- 1 ⅓ cup cooked white rice optional to cook it in half bone broth and half salsa
Instructions
- Marinade the 4 chicken breasts in a large ziplock bag by adding the chicken, 1 tablespoon oil, 1 teaspoon salt & ½ teaspoon pepper, 1 tablespoon chili powder, ¼ c orange juice or juice from 1 orange. Seal and squeeze the bag to mix everything. Leave this in the fridge for 15 minutes or up to 24 hours.
- Make rice as you normally would but instead of water, use half salsa and half bone broth.
- Make the kale by preheating the oven to 375 degrees. Toss the 1 head of kale with the 1 tablespoon oil, ¼ teaspoon salt and pepper. Spread the leaves into a single layer on a baking sheet. Bake for 10ish minutes but watch closely so it doesn’t burn. Remove and let it cool - it’ll continue to crisp up as it cools.
- Make the pickled onions by mixing the ½ red onion sliced thinly, 1 cup water, 1 cup white vinegar, 1 teaspoon honey, and ¼ teaspoon salt in a glass jar or bowl. Store in the fridge until ready to use.
- Grill the chicken: Take it out of the bag, discard excess marinade and grill for 5-8 minutes per side. Check that it’s reached an internal temperature of at least 165 degrees before removing it, and then let it rest for 5 minutes before slicing. You can also bake it in the oven at 425 degrees for 15-25 minutes (depending on how large or thick the chicken breast is)
- Plate the chicken, kale, and onions with white rice, pinto beans, white queso, and chipotle sauce and enjoy!
Video
Notes
Expert tips
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- Allow plenty of time for the chicken to marinate. Technically, 15 minutes is all you need. However, for the best taste and texture, I highly recommend marinating the chicken overnight if possible.
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- Look for equal-sized chicken. Try to buy chicken breasts that are roughly the same size and thickness, or cut them into equal pieces to ensure even cooking.
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- Use a meat thermometer. This is the only way to ensure the chicken is perfectly cooked. It should be 165 degrees. Check each piece, and remove it from the heat as it is done so it doesn’t overcook.
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- Rest the chicken. Once fully cooked, be sure to remove the chicken from the heat, and let it rest for at least 5 minutes before slicing. This allows the natural juices plenty of time to redistribute, which helps keep the protein tender and juicy.
Nutrition
Serving: 1serving | Calories: 557kcal | Carbohydrates: 38g | Protein: 58g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 1403mg | Potassium: 1362mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3960IU | Vitamin C: 51mg | Calcium: 166mg | Iron: 4mg