Articles & Recipes

Chicken Burrito Bowl (diabetes-friendly)

November 3, 2018

Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.

Ingredients Makes 2 servings

6 oz boneless skinless chicken breast (about 1 medium) 175 g

1⁄4 tsp chili powder 1 mL
1⁄4 tsp chipotle chile powder 1 mL
2 tsp olive oil, divided 10 mL
1⁄2 cup chopped onion 125 mL
1⁄2 cup chopped green bell pepper 125 mL
1⁄2 cup chopped green bell pepper 125 mL
1 cup chopped romaine lettuce 250 mL
2 tbsp diced tomato 30 mL
2 tbsp shredded Mexican blend cheese 30 mL
2 tbsp sour cream 30 mL
1⁄2 avocado, sliced 1⁄2
2 tbsp chopped fresh cilantro 30 mL


  1. Season chicken with chili powder and chipotle powder. In a medium skillet, heat 1 tsp (5 mL) oil over medium‑high heat. Add chicken and cook, turning once, for 4 minutes per side or until no longer pink inside. Transfer chicken to a cutting board and let rest for 10 minutes, then cut into cubes.
  2. In the same skillet (no need to wash it), heat the remaining oil over medium heat. Add onion and green pepper; cook, stirring, for about 8 minutes or until tender-crisp. Reduce heat to medium-low, add black beans and cook, stirring, until heated through.
  3. Divide romaine lettuce and tomatoes between two bowls. Top with vegetable and bean mixture, then chicken. Sprinkle with cheese, dollop with sour cream, top with avocado and garnish with cilantro.


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