Go Back Email Link
–+ servings
A healthy chicken burrito bowl with leftover turkey, roasted butternut squash, black beans, avocado, jalapeno, cilantro, in a white bowl with copper spoon.

Healthy Chicken Burrito Bowls

QR Code
Tamara Andersen
A perfectly delicious way to use leftover turkey or a rotisserie chicken! A quick, healthy mole verde sauce bathes the poultry, and your favorite accompaniments make it a well-rounded one-dish meal in 30 minutes!
5 from 1 vote

Click to rate!

Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dishes
Cuisine Mexican
Servings 4 servings
Calories 466 kcal

Ingredients
  

  • 2 to 3 cups vegetables for roasting - 1/2 to 3/4 inch dice
  • 4 teaspoons coconut or olive oil - divided
  • 2 cups salsa verde - see notes
  • 2 tablespoons tahini
  • 1 teaspoon cumin powder
  • 1 teaspoon garlic - minced
  • 1 to 1 ½ pounds cubed or shredded chicken or turkey
  • 1 teaspoon garlic minced
  • 2 tablespoon onion or shallot minced
  • 1 teaspoon garlic minced
  • 1 teaspoon ground cumin
  • ½ teaspoon ancho, chipotle, or New Mexico red chile powder
  • 2 cups cooked beans - rinsed and drained
  • ½ cup broth or water
  • sea salt and fresh ground pepper
  • garnishes - jalapeno, lime, cotija, cilantro

Instructions

  • Preheat oven to 400° (375 convection).
  • Toss cubed veggies with oil, season with salt and pepper, and spread in a single layer on a baking sheet. Roast until edges are caramelized and veggies are tender.
  • Meanwhile, prepare the beans. Add a drizzle of oil to a sauté pan over medium-high heat. Add the onion or shallot, garlic, and cumin. Stir for about 2 minutes before adding drained and rinsed beans. Add about 1/2 cup broth or water, then cover. Simmer until time to serve (on low).
  • Add salsa verde and tahini to a blender or food processor. Purée until smooth. Heat a drizzle of oil over medium-high heat, add garlic and cumin. Stir until fragrant (aout 1 minute). Pour the salsa verde mixture into the pan, and fry about 5 minutes, then add leftover turkey (or other). Cover, and simmer at least 5 minutes.
  • Prepare garnishes.
  • Taste everything for seasoning - especially mole verde sauce and beans.
  • Assemble bowls and enjoy!

Notes

See post for more information!
I love my Roasted Tomatillo and Green Chile Salsa, but there are many good salsas in the stores as well. Choose a quality salsa with your preferred heat level! I love Rick Bayless' Frontera Salsa Verde available on Amazon.

Nutrition

Calories: 466kcal | Carbohydrates: 27g | Protein: 44g | Fat: 18g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com