The $3 Healthy Burrito Bowl

Ingredients

• 0.5 medium Red Onion (Half used for pickling, half diced fresh for topping)
• 3 cups White Rice (Rinse until water runs clear)
• 1 cup White Silk Vinegar (For pickling the red onion)
• 3 tablespoons Kosher Salt (Divided among pickling, chicken, and corn relish)
• 1 can Chipotle Peppers in Adobo (Drain, chop, and mix into chicken marinade)
• 16 cloves Garlic Cloves (Divided among chicken, beans, and optional mayo)
• 6 pieces Boneless Skinless Chicken Thighs (Trim excess fat; marinate in chipotle mixture)
• 1 can Black Beans (Drain before adding to bean relish)
• 1 medium White Onion (Diced for bean sauté)
• 2 medium Jalapeño Peppers (Charred, peeled and diced for corn relish)
• 1 large Roma Tomato (Roughly chopped for bean sauté)
• 1 cup Chicken Stock (Low‑sodium preferred for bean reduction)
• 2 ears Corn on the Cob (Char over flame, then kernels removed)
• 5 tablespoons Fresh Cilantro (Finely chopped; divided between rice and corn relish)
• 1.5 tablespoons White Distilled Vinegar (For corn relish seasoning)
• 1 lime Lime (Zest and juice for cilantro‑lime rice)
• 2 tablespoons Unsalted Butter (Optional for richer rice)
• 0.5 cup Monterey Jack Cheese (Finely grated; optional topping)
• 1 cup Mayonnaise (Base for optional spicy garlic mayo)
• 0.5 teaspoon Onion Powder (For spicy mayo)
• 3.5 tablespoons Hot Sauce (Choose your favorite brand)
• 2 tablespoons Vegetable Oil or Cooking Spray (For sautéing beans and searing chicken; spray reduces calories)

Instructions

1. Pickle Red Onion

   Thinly slice half of the red onion using a mandolin or sharp knife. Place slices in a large heat‑proof jar. In a medium saucepan combine 1 cup water, 1 cup white silk vinegar, and 1 tbsp kosher salt; bring to a boil over medium‑high heat. Immediately pour the hot liquid over the onion slices, ensuring they stay submerged. Let sit at room temperature until completely cool and pink.

   Time: PT15M

   Temperature: medium-high

2. Cook Rice

   Rinse 3 cups white rice under cold water until the water runs clear. Transfer to the rice cooker, add an equal amount of water (3 cups), and start the cooker. Fluff with a fork when done.

   Time: PT20M

3. Marinate Chicken

   Empty a can of chipotle peppers in adobo, remove the peppers, chop them, and place in a medium bowl. Add 2½ tsp kosher salt, 4 minced garlic cloves, and mix. Add 6 boneless skinless chicken thighs, toss to coat, and refrigerate for at least 30 minutes or up to overnight.

   Time: PT40M

4. Prepare Black Bean & Corn Relish

   Heat a medium pot over medium heat, add a drizzle of vegetable oil or spray. Sauté 1 diced white onion, 2 thinly sliced jalapeños, and 1 roughly chopped roma tomato for 2‑3 minutes until the onion softens. Add the drained black beans, 1 cup chicken stock, and a pinch of salt. Bring to a boil, then reduce to low and simmer until the liquid reduces by about 25% (≈10 minutes). Stir in 4 finely chopped garlic cloves and remove from heat.

   Time: PT12M

   Temperature: medium

5. Char Corn and Jalapeños

   Place the corn ears directly over an open flame or grill, turning every 1‑2 minutes until all sides are lightly charred (≈4 minutes total). Char the two jalapeños whole for about 1‑2 minutes per side, then wipe off the char with a paper towel, remove seeds if less heat is desired, and dice.

   Time: PT6M

   Temperature: high

6. Mix Corn Relish

   In a bowl combine the charred corn kernels, diced charred jalapeños, the other half of the red onion (diced), 2½ tbsp finely chopped cilantro, and 1‑2 tbsp white distilled vinegar. Stir until evenly mixed.

   Time: PT5M

7. Optional Spicy Garlic Mayo

   In a small bowl whisk together 1 cup mayonnaise, ½ tsp onion powder, 8 grated garlic cloves, 3½ tbsp hot sauce, and a pinch of salt until smooth.

   Time: PT5M

8. Cook Chicken

   Heat a grill pan or skillet over medium‑high heat and lightly coat with cooking spray. Sear the marinated chicken thighs for 2‑3 minutes per side. Reduce heat to medium and continue flipping until the internal temperature reaches 165°F (74°C), about 8‑10 more minutes, or finish in a pre‑heated 375°F oven for 15 minutes.

   Time: PT25M

   Temperature: 375°F

9. Finish Cilantro‑Lime Rice (Optional)

   While the chicken rests, stir 2 tbsp unsalted butter (optional), the zest of 1 lime, the juice of the same lime, and 2½ tbsp chopped cilantro into the cooked rice. Mix until fully incorporated.

   Time: PT5M

10. Assemble the Burrito Bowls

    Divide the rice among six bowls. Top with sliced chicken, a generous scoop of corn relish, pickled red onion, black bean mixture, and optional grated Monterey Jack cheese. Drizzle with spicy garlic mayo if using, and finish with a sprinkle of fresh cilantro.

    Time: PT5M

Nutrition Facts

Calories

488

Protein

36 g

Carbohydrates

60 g

Fat

18 g

Fiber

8 g