Name: Healthy Chicken Burrito Bowl Recipe | Easy High Protein Burrito Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs; 2 tablespoons olive oil; 1 teaspoon chili powder; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Salt and black pepper to taste; 1 cup cooked brown rice or quinoa (or cauliflower rice); 1 (15 ounce) can black beans, rinsed and drained; 1 cup corn kernels (fresh, frozen, or canned); 1/2 red onion, thinly sliced or chopped; 1 cup cherry tomatoes, halved; 1/4 cup chopped fresh cilantro; 1 avocado, sliced or diced; Lime wedges, for serving; Optional toppings: salsa, shredded lettuce, shredded cheese, sour cream or Greek yogurt, hot sauce.

Description

A simple and satisfying Healthy Chicken Burrito Bowl Recipe that’s easy to make for a high-protein meal. Customizable with your favorite toppings for a delicious lunch or dinner.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and black pepper to taste
1 cup cooked brown rice or quinoa (or cauliflower rice)
1 (15 ounce) can black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1/2 red onion, thinly sliced or chopped
1 cup cherry tomatoes, halved
1/4 cup chopped fresh cilantro
1 avocado, sliced or diced
Lime wedges, for serving
Optional toppings: salsa, shredded lettuce, shredded cheese, sour cream or Greek yogurt, hot sauce.

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Instructions

1. Pat chicken dry. Toss with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
2. Cook chicken in a skillet over medium-high heat for 6-8 minutes per side, until cooked through (165°F). Rest, then dice or shred.
3. Divide cooked rice/quinoa among bowls for the base.
4. Top rice with black beans and corn.
5. Layer diced/shredded chicken over beans and corn.
6. Add halved cherry tomatoes and sliced red onion. Sprinkle with cilantro.
7. Top each bowl with sliced/diced avocado.
8. Serve with lime wedges and optional toppings like salsa, lettuce, cheese, or sour cream/Greek yogurt.

Notes

Store leftovers in airtight containers in the refrigerator for 2-3 days. Reheat grains, chicken, and beans gently. Add fresh toppings like avocado just before serving to prevent sogginess.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Cooked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 450-550 (depending on toppings)
Sugar: Approx. 5-8g
Sodium: Approx. 300-500mg (depending on added salt and toppings)
Fat: Approx. 20-30g
Carbohydrates: Approx. 40-50g
Fiber: Approx. 10-15g
Protein: Approx. 35-45g