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High Protein Chicken Burrito Bowls - A Fresh, Filling Weeknight Favorite

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 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 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Juice of 1/2 lime
  • For the Rice and Beans: 1 cup uncooked brown rice or white rice (jasmine or basmati work well)
  • 2 cups low-sodium chicken broth or water
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 teaspoon cumin
  • Pinch of salt
  • Veggies and Toppings: 1 cup corn kernels (frozen, canned, or fresh)
  • 1 red bell pepper, diced
  • 1 small red onion, thinly sliced or diced
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced or diced
  • Fresh cilantro, chopped
  • Lime wedges
  • 1/2 cup shredded cheddar or Monterey Jack (optional)
  • Greek yogurt or light sour cream (for topping)
  • Salsa or hot sauce (to taste)
  • Simple Creamy Lime Sauce (Optional but Great): 1/2 cup plain Greek yogurt
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • 1 small clove garlic, grated
  • Pinch of salt and pepper

Method
 

  1. Cook the rice: Rinse the rice until the water runs clear. Add to a pot with broth or water and a pinch of salt. Bring to a boil, reduce to a gentle simmer, cover, and cook until tender (about 12–15 minutes for white rice, 35–40 for brown). Fluff and set aside.
  2. Season the chicken: Pat the chicken dry. In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Coat the chicken evenly.
  3. Cook the chicken: Heat a large skillet over medium-high. Add the chicken and cook 5–7 minutes per side, depending on thickness, until the center reaches 165°F (74°C). Rest for 5 minutes, then slice or dice.
  4. Warm the beans and corn: In a small pan over low heat, add black beans with 1–2 tablespoons water, 1/2 teaspoon cumin, and a pinch of salt. Stir until warm. If using frozen corn, warm it in the same pan after the beans or microwave until hot.
  5. Prep the veggies: Dice the pepper, slice the onion, halve the tomatoes, and chop the cilantro. Cut the avocado just before serving to keep it fresh.
  6. Make the sauce (optional): Whisk Greek yogurt, lime juice, olive oil, garlic, salt, and pepper until smooth. Adjust with more lime or a splash of water for a drizzleable texture.
  7. Assemble the bowls: Start with a base of rice. Add chicken, black beans, corn, peppers, onions, and tomatoes. Top with avocado, cilantro, cheese (if using), and a spoon of Greek yogurt. Finish with salsa or the creamy lime sauce and a squeeze of lime.
  8. Taste and adjust: Add a pinch of salt, extra salsa, or hot sauce to balance flavors. Serve warm.