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High Protein Chicken Burrito Bowls - A Simple, Satisfying Meal Prep Favorite

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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 pounds boneless, skinless chicken breasts or thighs
  • Chicken marinade: 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, 1/4 teaspoon black pepper
  • Juice of 1 lime
  • Base: 2 cups cooked brown rice (or white rice, quinoa, or cauliflower rice)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh, canned, or thawed frozen)
  • Fresh toppings: 1 large avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1 red or yellow bell pepper, diced
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, sliced (optional)
  • Lime wedges
  • Sauce: 3/4 cup plain Greek yogurt (2% or 0%)
  • Juice of 1/2 lime
  • 1–2 tablespoons salsa or hot sauce
  • Pinch of salt and cumin
  • Optional extras: Shredded cheese, pico de gallo, shredded lettuce, pickled red onions, hot sauce

Method
 

  1. Marinate the chicken. In a bowl, whisk olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lime juice. Add chicken and toss to coat. Let sit 20–30 minutes (or up to 8 hours in the fridge).
  2. Cook the base. Prepare your rice or grain according to package directions. Fluff with a fork and set aside. Warm the black beans in a small saucepan with a splash of water and a pinch of salt. Stir in the corn to heat through.
  3. Make the sauce. Stir Greek yogurt, lime juice, salsa or hot sauce, a pinch of salt, and cumin until smooth. Adjust to taste—add more lime for brightness or hot sauce for heat. Refrigerate until serving.
  4. Cook the chicken. Heat a large skillet or grill pan over medium-high. Add a light drizzle of oil. Cook chicken 5–7 minutes per side, depending on thickness, until it’s browned and reaches 165°F/74°C. Rest 5 minutes, then slice or dice.
  5. Prep the fresh toppings. While the chicken cooks, chop tomatoes, onion, bell pepper, cilantro, and jalapeño. Dice the avocado just before serving to keep it fresh.
  6. Assemble the bowls. Add a scoop of rice to each bowl. Top with black beans and corn, then add chicken. Finish with tomato, onion, bell pepper, avocado, and cilantro. Squeeze a lime wedge over each bowl.
  7. Finish with sauce and extras. Drizzle the yogurt-lime sauce on top. Add shredded cheese, lettuce, or pickled onions if you like. Serve immediately or portion into meal-prep containers.