$3 Healthy Burrito Bowl

Love eating chipotle chicken bowls but currently on a budget? Joshua Weissman got you covered with this $3 healthy burrito bowl. It is loaded with all your favorites but made even better and affordable. I’m telling you, this recipe might even beat the original version. You have the pickled red onion, rice, chipotle chicken, black beans, and corn relish in one meal.

RELATED: How to Can Corn Relish

This burrito bowl is definitely filling and loaded with tons of amazing flavors. Now you can make your favorite dish without going out and at a fraction of the original price. How awesome is that? I’m sure you’ll keep making this at home once you try it. For the price breakdown and calories, watch the video below.

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Inexpensive Burrito Bowl

Pickled red onion 

• 1/2 red onion
• 1 cup of water
• 1 cup of distilled white vinegar
• 1 tablespoon of kosher salt

Rice

• 3 cups of white rice
• water
• 2 1/2 tablespoons of finely chopped cilantro
• 2 tablespoons of unsalted butter
• zest and juice of 1 lime

Chipotle chicken

• 1 can of chipotle peppers in Adobo
• 2 1/2 teaspoons of kosher salt
• 4 cloves of garlic
• 5 boneless chicken thighs

Black beans

• 1 can of black beans (drained)
• vegetable oil
• 1 white onion (diced)
• salt
• 1 serrano chili (thinly sliced)
• 1 Roma tomato (chopped)
• 1 cup of chicken stock
• salt
• 4 cloves of garlic (finely chopped)

Corn relish

• 4 cobs of corn
• 2 jalapeno peppers
• 1/2 red onion (diced)
• 2.5 tablespoons of chopped cilantro
• salt and pepper to taste
• 1-2 tablespoons of white distilled vinegar

Garnish

• spicy garlic mayo (optional)
• grated Monterey jack cheese (optional)

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How to Make a Healthy and Delicious Burrito Bowl

Step 1:

Slice the red onion thinly using a knife, then place it in a large heat-proof jar or container. In a medium saucepan, add 1 cup of water, 1 cup of distilled white vinegar, and 1 tablespoon of kosher salt. Place it over medium-high heat and bring to a boil. Once boiling, immediately pour over your red onion.  Make sure the onion stays submerged. Let it sit at room temperature until completely cool.

Step 2:

Rinse your rice until the water runs clear. Add to your rice cooker, and combine with equal parts of water. Close the lid and let it cook. Once cooked, mix in the cilantro, unsalted butter, zest, and juice of a lime.

Step 3:

Finely chop the chipotle peppers and transfer them to a bowl. Add 2 1/2 teaspoons of kosher salt and 4 cloves of minced garlic. Mix until well combined. Add the boneless chicken into a large bowl and coat with the mixture. Let the chicken sit for about 30 minutes in the fridge or up to overnight.

Step 4:

Place a medium-sized pot over medium heat and add enough vegetable oil. Add the diced onion, season with salt, followed by serrano chili and chopped tomato. Sauté for about 2 to 3 minutes or until the onions begin to soften. Add 1 can of drained black beans, 1 cup of chicken stock, and salt to taste. Bring it to a boil, then reduce to low.  Let it simmer until the vegetables are softened and the stock is reduced by 25%. Turn off the heat and stir in four cloves of finely chopped garlic.

Step 5:

Place the corn cobs directly over an open flame or a grill and let them sit until all sides are lightly charred for about 1 to 2 minutes per side. Next, add 2 jalapenos directly over the flame until completely charred. Wipe the char off with a paper towel, remove the seeds and dice. Place in a medium-sized bowl, followed by the kernels, chopped onion, chopped cilantro, salt, pepper, and distilled vinegar. Mix until well combined.

Step 6:

Place a pan over medium-high heat and add vegetable oil. Sear the chicken for 2 to 3 minutes per side, then continuously flip until done or you can finish it in a 375F oven for about 15 minutes. Make sure the internal temperature is 165F.

Step 7:

Assemble the chopped chicken, corn relish, rice, pickled red onion, beans, cheese and sauce, if adding.

$3 Healthy Burrito Bowl