Print

High-Protein Chicken Burrito Bowl

high-protein chicken burrito bowl - featured image
Print Recipe

A flavorful high-protein chicken burrito bowl perfect for quick meal prep, packed with smoky spices, fresh toppings, and wholesome grains.

Ingredients

Scale
  • 2 large chicken breasts, boneless and skinless
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chipotle chili powder
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • Salt and freshly ground black pepper to taste
  • 1 cup brown rice or quinoa, cooked
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 ripe avocado, sliced
  • ½ cup cherry tomatoes, halved
  • ¼ cup red onion, finely chopped
  • Fresh cilantro leaves, chopped (optional)
  • Lime wedges for serving
  • Optional: shredded cheddar or crumbled queso fresco
  • Optional: Greek yogurt or sour cream for dolloping

Instructions

  1. In a mixing bowl, combine olive oil, cumin, smoked paprika, chipotle chili powder, minced garlic, lime juice, salt, and pepper. Add the chicken breasts and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  2. Rinse 1 cup of brown rice or quinoa under cold water. Cook according to package instructions—typically 45 minutes for brown rice or 15 minutes for quinoa. Fluff with a fork and set aside.
  3. Rinse and drain canned black beans. If using frozen corn, thaw it quickly by placing it in a colander and running warm water over it for a few minutes.
  4. Heat a skillet over medium-high heat. Once hot, add the marinated chicken breasts. Cook each side for about 6–7 minutes, until the internal temperature reaches 165°F (74°C) and the chicken has a nice sear. Remove from heat and let rest for 5 minutes before slicing thinly.
  5. Divide the cooked rice or quinoa between bowls or meal prep containers. Top each with black beans, corn, sliced chicken, avocado, cherry tomatoes, and red onion. Garnish with fresh cilantro and lime wedges.
  6. Add shredded cheese or a dollop of Greek yogurt if desired.
  7. Cover containers and store in the fridge for up to 4 days.

Notes

Marinate chicken for at least 30 minutes but no longer than 4 hours to avoid texture changes. Let the pan get hot before cooking chicken to get a good sear. Slice avocado just before serving or toss in lime juice to prevent browning if prepping ahead. When reheating, add a splash of water and cover to retain moisture.

Nutrition

Keywords: high-protein, chicken burrito bowl, meal prep, healthy, quick dinner, southwestern spices, chicken recipe

Find it online: https://prismtaste.com/high-protein-chicken-burrito-bowl-recipe-5-easy-meal-prep-ideas/