Burrito Bowl

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.

	this recipe	typical
fat	8%	1%
protein add	100%	100%
salt	1%	0%
aromatics	18%	1%
acid	7%	0%
vegetables and beans	104%	35%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	2 boneless, skinless chicken breasts (about 1 pound)
14 g	1 tablespoon extra-virgin olive oil
2 g	1/4 teaspoon kosher salt
1 g	1/4 teaspoon ground black pepper
	1 lime (zest and juice)
150 g	1 small red onion (diced)
	1 cup quinoa
50 g	1/2 cup chopped fresh cilantro (plus additional for serving)
397 g	1 (14-ounce) can black beans (rinsed and drained)
397 g	1 (14-ounce) can corn (drained, or 1 1/2 cups fresh or frozen corn (thawed if frozen))
484 g	2 cups halved cherry tomatoes (about 1 pint)
15 g	1 jalapeño (seeded and diced)
54 g	1/4 cup extra-virgin olive oil
61 g	1/4 cup freshly squeezed lime juice (plus additional for serving)
3 g	1 teaspoon ground chili powder
2 g	1 teaspoon ground cumin
3 g	1/2 teaspoon kosher salt
1 g	1/4 teaspoon cayenne pepper (use less or omit if sensitive to spice)
1 g	1/4 teaspoon ground black pepper
	Diced avocado (or Best Guacamole Recipe)
	Shredded cheese
	Non-fat plain Greek yogurt (or sour cream)
	Salsa

Method: 10 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“today we did the copycat chipotle beef fajita bowls! Wow! I bought a 2.5# skirt steak, marinated it with soy sauce, siracha and seasonings. I then sauteed separately several sliced bell peppers, sliced onions, mushrooms. We also had shredded cheese, black bean” — a cook, 5.0★

“Oh my gosh, Erin—THANK YOU. I wish I could post a picture of my husband’s face right now. He can’t stop talking about it…and I LOVE it, too. So so easy…affordable…flavorful…and nutritious. It’s just bursting with fresh, healthy flavors and the variety of textu” — a cook, 5.0★