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Protein Packed Chicken Burrito Bowls - A Fresh, Hearty Meal You’ll Crave

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Oil: 2 tbsp olive oil (divided)
  • Spices: 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper
  • Lime: Zest and juice of 1 lime
  • Rice: 2 cups cooked brown or white rice (or cauliflower rice for low-carb)
  • Beans: 1 can (15 oz) black beans, drained and rinsed
  • Corn: 1 cup corn kernels (frozen and thawed, or canned and drained)
  • Veggies: 1 red bell pepper (diced), 1 small red onion (diced), 1 cup cherry tomatoes (halved)
  • Greens: 2 cups chopped romaine or shredded lettuce (optional but great for crunch)
  • Avocado: 1 large avocado, diced
  • Salsa: 1 cup of your favorite salsa or pico de gallo
  • Greek yogurt or sour cream: 1/2 cup (for a creamy finish; Greek yogurt adds extra protein)
  • Cilantro: 1/4 cup chopped fresh cilantro
  • Optional toppings: Shredded cheese, hot sauce, pickled jalapeños, sliced green onions

Method
 

  1. Mix the marinade: In a bowl, combine 1 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lime zest. Add the chicken and toss to coat. Let it rest for 15–30 minutes (or up to 12 hours in the fridge).
  2. Cook the rice: Prepare your rice according to package directions. Fluff with a fork and set aside. For extra flavor, stir in a squeeze of lime and a pinch of salt.
  3. Warm the beans and corn: In a small pan over low heat, add the black beans and corn with a splash of water and a pinch of salt. Heat until warm, then set aside.
  4. Sauté the chicken: Heat 1 tbsp olive oil in a large skillet over medium-high. Add the marinated chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until browned and cooked through. Squeeze in the lime juice at the end and toss.
  5. Prep the veggies: Dice the bell pepper and red onion. Halve the cherry tomatoes. Chop the lettuce if using. Dice the avocado just before serving to avoid browning.
  6. Assemble the bowls: Add a base of rice and lettuce. Top with chicken, black beans, corn, bell pepper, onion, and tomatoes. Add avocado, a spoonful of salsa, a dollop of Greek yogurt or sour cream, and sprinkle with cilantro. Finish with hot sauce or cheese if you like.
  7. Taste and adjust: Add a pinch of salt, an extra squeeze of lime, or more salsa to balance acidity and heat.