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    Fitsian Food Life » Chicken

    Korean BBQ Burrito Bowl – Complete with Kimchi Fajita Veggies and Cheesy Corn

    Published: Nov 16, 2021 · Modified: Feb 23, 2023 by Clara · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    If you’re a fan of Chipotle’s Chicken Burrito bowl and Korean food you’ll love this one -- presenting the Korean BBQ Burrito Bowl! Complete with cheesy corn and sautéed kimchi with the usual fajita veggies, this Korean burrito bowl has been one of my favorite fusion creations.

    Korean Chicken Burrito Bowl

    🍏 How to Make A Healthy Burrito Bowl – The Fitsian Method

    Burrito bowls, though typically a less heavy version of a burrito, can still traditionally be pretty high in calories. But by using a combination of portion control and omission of high calorie ingredients, I was able to cut down the calorie content of this burrito bowl significantly. Some key modifications include:

    • Only using ½ serving of guacamole made from half an avocado, at about ~150 calories at most
    • Only using 2 tablespoon of Colby Jack cheese (~40 calories)
    • Omitting rice, beans, and sour cream from my burrito bowls (which I also do when I order a burrito), since I don’t personally find that they add that much flavor, heavily pack on calories, and generally just doesn't make me feel good afterwards. According to, Chipotle's nutrition calculator, this saves you about 450 calories.

    💡Tips and Tricks

    To Create Your Marinade or Use Pre-Made Marinade?

    You can choose to make your own chicken marinade, as I did here. Alternatively, you can use this CJ Korean BBQ Chicken marinade - it's super delicious and a great shortcut to marinade your chicken when you're short on time. It's only 20 calories per tablespoon too!

    Want to add some carbs to make this a more filling meal?

    Pair this with some Low Carb tortillas or a serving of brown rice for a manageable portion of carbs.

    If you liked this recipe, check out the following:

    • Healthy Chicken Burrito
    • Kalbi Tacos
    • Galbi Jjim Birria Tacos

    For more fusion favorites, check out my Fusion Favorites recipe collection. Also, check out my Cheating Cheat Meals recipe collection for recipes that tweak traditionally indulgent recipe to be Fitsian friendly.

    📋 Ingredient Notes

     

     

    Chicken & Marinade

    • 4 oz Chicken thigh (Boneless, skinless)
    • 2 teaspoon Mirin
    • 1 tablespoon Ketchup
    • 1 tablespoon Gochujang
    • ½ tablespoon Soy sauce
    • 1 teaspoon Honey
    • 1 teaspoon Sesame oil
    • 1 teaspoon Garlic powder
    • 1 teaspoon Black pepper
    • 1 teaspoon Salt

    Cheesy Corn

    • ¼ cup Corn
    • Cooking spray
    • 1 tablespoon Colby Jack Cheese (Or cheese of choice)
    • 1 clove garlic (Minced)
    • 1 teaspoon Red Onion (Finely diced)
    • Cilantro (For garnish)
    • 1 teaspoon Black pepper
    • 1 teaspoon Salt

     

    Kimchi & Fajita Veggies

    • ¼ cup Kimchi
    • 2 Baby Bella Mushrooms (Sliced)
    • 1 clove garlic (Minced)
    • ⅓ Red Onion (Finely diced)
    • Salt & Pepper (For seasoning)

    Guacamole

    Note: If you don’t want to make your own, you can buy a side from Chipotle for a little more than 2 dollars.

    • ½ Avocado
    • Salt, pepper, and red pepper flakes
    • 1 clove garlic (Minced)
    • ¼ Red Onion (Finely diced)
    • Cilantro, roughly chopped
    • Lime juice

    🔪 Step by Step Instructions

    1. In a bowl, mix together the chicken marinade ingredients, then marinade chicken for at least 2 hours or overnight.
    2. Cut the skin off the avocado and cut into small pieces. Add the pieces and the rest of the guacamole ingredients in a mortar and pestle and mash together thoroughly. If you don't have a mortar and pestle, a bowl and forks should do the trick.
    3. Heat a cast iron on high heat and begin to cook chicken. It should take about 3-4 minutes on each side, so in the meantime, we can begin to prepare the other components of the bowl.
    4. Prepare the corn according to package directions - then in a small skillet, sauté with cooking spray, garlic, and red onion. When the garlic turns golden, add in the cheese and salt a pepper and mix until melted. Top with cilantro and remove from heat.
    5. For the kimchi and fajita veggies, spray a separate skillet with cooking spray and begin to sauté garlic, kimchi, and mushrooms. Season if desired and remove from heat when done.
    6. Arrange the chicken (cut if desired), guacamole, cheesy corn, and kimchi fajita veggies, and enjoy your Korean burrito bowl!

    Korean Chicken Burrito Bowl

    Korean Chicken Burrito Bowl

    Developed by Clara
    If you’re a fan of Chipotle’s Chicken Burrito bowl and Korean food you’ll love this one -- presenting the Korean Chicken Burrito Bowl! Complete with cheesy corn and sautéed kimchi with the usual fajita veggies, this Korean burrito bowl has been one of my favorite fusion creations.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Course Main Course
    Cuisine Fusion, korean, Mexican
    Servings 1
    Calories 439 kcal

    Equipment

    • Cast Iron

    Ingredients
      

    Chicken & Marinade

    • 4 oz Chicken thigh (Boneless, skinless)
    • 2 teaspoon Mirin
    • 1 tablespoon Ketchup
    • 1 tablespoon Gochujang
    • ½ tablespoon Soy sauce
    • 1 teaspoon Honey
    • 1 teaspoon Sesame oil
    • 1 teaspoon Garlic powder
    • 1 teaspoon Black pepper
    • 1 teaspoon Salt

    Cheesy Corn

    • ¼ cup Corn
    • Cooking spray
    • 1 tablespoon Colby Jack cheese (Or cheese of choice)
    • 1 clove Garlic (Minced)
    • 1 teaspoon Red onion (Finely diced)
    • Cilantro (For garnish)
    • 1 teaspoon Black pepper
    • 1 teaspoon Salt

    Kimchi & Fajita Veggies

    • ¼ cup Kimchi
    • 2 Mushrooms (Baby bella or mushroom of choice)
    • 1 clove Garlic (Minced)
    • ⅓ Red onion (Finely diced)
    • Salt & Pepper (For seasoning)

    Guacamole

    • ½ Avocado
    • Salt, pepper, and red pepper flakes
    • 1 clove Garlic (Minced)
    • ¼ Red onion (Finely diced)
    • Cilantro (Roughly chopped)
    • Lime juice

    Nutrition & Macros

    • 439 Calories
    • 27 g Protein
    • 22 g Fat
    • 33 g Carbs

    Instructions
     

    • In a bowl, mix together the chicken marinade ingredients, then marinade chicken for at least 2 hours or overnight.
    • Cut the skin off the avocado and cut into small pieces. Add the pieces and the rest of the guacamole ingredients in a mortar and pestle and mash together thoroughly. If you don’t have a mortar and pestle, a bowl and forks should do the trick.
    • Heat a cast iron on high heat and begin to cook chicken. It should take about 3-4 minutes on each side, so in the meantime, we can begin to prepare the other components of the bowl.
    • Prepare the corn according to package directions – then in a small skillet, sauté with cooking spray, garlic, and red onion. When the garlic turns golden, add in the cheese and salt a pepper and mix until melted. Top with cilantro and remove from heat.
    • For the kimchi and fajita veggies, spray a separate skillet with cooking spray and begin to sauté garlic, kimchi, and mushrooms. Season if desired and remove from heat when done.
    • Arrange the chicken (cut if desired), guacamole, cheesy corn, and kimchi fajita veggies, and enjoy your Korean burrito bowl!

    Nutrition

    Calories: 439kcal
    Tried this Recipe? Tag me Today!Mention @fitsianfoodlife or tag #fitsianfoodlife!

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    Reader Interactions

    Comments

    1. Lisa

      August 18, 2022 at 8:45 pm

      5 stars
      Yummy! I can’t wait to try this for lunch

      Reply

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