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High Protein Chicken Burrito Bowls - Flavor-Packed, Meal-Prep Friendly

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs for juicier meat)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Zest and juice of 1 lime
  • For the Rice Base: 1 cup uncooked brown rice or white rice (or 4 cups cooked cauliflower rice)
  • 1 3/4 cups low-sodium chicken broth or water
  • 1 bay leaf (optional)
  • Pinch of salt
  • Beans and Veg: 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned and drained)
  • 1 red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped fresh cilantro
  • Quick Corn Salsa: 1 cup corn (from above)
  • 1 jalapeño, seeded and minced (optional)
  • Juice of 1/2 lime
  • Pinch of salt
  • Toppings: 1 large avocado, sliced or diced
  • 1/2 cup plain Greek yogurt or light sour cream
  • 1/2 cup shredded cheddar or Monterey Jack (optional)
  • Lime wedges, hot sauce, and extra cilantro

Method
 

  1. Cook the rice: Rinse the rice until the water runs clear. Add to a saucepan with broth, bay leaf, and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer until tender (about 20 minutes for white rice, 40 for brown). Fluff and keep warm. For cauliflower rice, sauté in a skillet with a little oil and salt for 5–7 minutes.
  2. Season the chicken: In a bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, lime zest, and half the lime juice. Toss the chicken with olive oil and the spice mix until coated.
  3. Cook the chicken: Heat a large skillet or grill pan over medium-high. Cook the chicken 4–6 minutes per side, until browned and the internal temperature hits 165°F (74°C). Rest 5 minutes, then slice or chop into bite-size pieces. Toss with the remaining lime juice to keep it juicy.
  4. Make the quick corn salsa: In a small bowl, combine corn, jalapeño, lime juice, and a pinch of salt. Stir in a spoonful of chopped cilantro.
  5. Warm the beans: In a small saucepan, heat the black beans over low with a splash of water and a pinch of salt until warmed through.
  6. Chop the veg: Dice the bell pepper, chop the red onion, halve the tomatoes, and roughly chop the remaining cilantro.
  7. Assemble the bowls: Add a scoop of rice to each bowl. Top with chicken, black beans, corn salsa, bell pepper, tomatoes, red onion, and avocado. Add a dollop of Greek yogurt, a sprinkle of cheese if using, and fresh cilantro. Finish with lime wedges and hot sauce.