Burrito Bowl
Chipotle-style burrito bowl with cilantro-lime rice and seasoned chicken. A customizable Mexican-inspired lunch that skips the beans and high-FODMAP triggers while keeping all the flavor. At 5g fiber per serving, best for stable remission.
Burrito Bowl
Chipotle-style burrito bowl with cilantro-lime rice and seasoned chicken. A customizable Mexican-inspired lunch that skips the beans and high-FODMAP triggers while keeping all the flavor. At 5g fiber per serving, best for stable remission.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Moderate FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Chicken
Rice
Toppings
Instructions
Combine the cumin, paprika, oregano, and salt in a small bowl. Pat the chicken thighs dry with paper towels and rub the spice mixture evenly over both sides.
Equipment: small bowlHeat the garlic-infused oil in a large skillet over medium-high heat until it shimmers.
Equipment: large skilletAdd the seasoned chicken to the hot skillet and cook for 6-7 minutes per side, until the internal temperature reaches 165°F (74°C) and juices run clear.
165°F (74°C)Tip: Don't move the chicken while it cooks—let it develop a golden crust before flippingTransfer the chicken to a cutting board, squeeze fresh lime juice over the top, and let rest for 5 minutes before slicing against the grain.
Equipment: cutting boardWhile the chicken cooks, bring the water to a boil in a medium saucepan. Add the rice, reduce heat to low, cover, and simmer.
Equipment: medium saucepanSimmer for 15-18 minutes until the water is absorbed and rice is tender.
Tip: Do not lift the lid while simmering—trapped steam is essential for properly cooked riceRemove from heat and let the rice sit covered for 5 minutes, then fluff with a fork. Stir in the chopped cilantro, lime juice, and a pinch of salt.
Equipment: forkDivide the cilantro-lime rice among 4 bowls as the base.
Top each bowl with sliced chicken, quartered cherry tomatoes, corn kernels (if using), and avocado slices (about 1/4 avocado per bowl to stay low-FODMAP).
Add a dollop of sour cream or lactose-free yogurt to each bowl, if desired.
Garnish with fresh cilantro and serve with lime wedges on the side for extra brightness.
Notes
Storage
Refrigerate components separately in airtight containers for up to 3 days. Rice stays fluffier when stored alone. Reheat rice with a splash of water in the microwave, covered. Reheat chicken gently to prevent drying—a 300°F (150°C) oven for 8-10 minutes works well.
Chicken substitution
Chicken breast is leaner and may be easier to digest for some of us. Use 1.5 lbs boneless, skinless chicken breast and reduce cooking time to 5-6 minutes per side to avoid drying out.
Skip the corn
If you're sensitive to insoluble fiber or corn doesn't agree with you, swap in diced cucumber or extra tomatoes. Both add crunch without the tough hull.
SCD alternative
White rice is not permitted on the Specific Carbohydrate Diet. Substitute with cauliflower rice or well-cooked butternut squash cubes. All other ingredients are SCD-legal.
Dairy-free option
Use lactose-free yogurt or skip the sour cream entirely. A squeeze of extra lime adds creamy brightness without dairy.
Batch the rice
Double or triple the cilantro-lime rice recipe and freeze portions for quick burrito bowl assembly throughout the week. Rice freezes well for up to 3 months.
Scaling
This recipe doubles easily. Cook chicken in batches to avoid overcrowding the pan, or use two skillets.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
