High-Protein Chicken Burrito Bowl

A delicious and nutritious burrito bowl packed with lean protein, wholesome grains, and fresh vegetables, perfect for lunch or dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Mexican

Calories: 540

Ingredients Method Notes

Ingredients

Chicken and Seasonings

1.5 lbs chicken breast, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Bowl Ingredients

1 can (15 oz) black beans, rinsed and drained
2 cups cooked brown rice or white rice
1 cup frozen or canned corn kernels
1 cup cherry tomatoes, halved
1 large avocado, sliced
1/4 cup fresh cilantro, chopped
1 lime cut into wedges
1/2 cup plain Greek yogurt As a high-protein sour cream alternative

Method

Preparation

Place the chicken pieces in a medium bowl. Add the chili powder, cumin, garlic powder, salt, and pepper. Toss well to coat the chicken evenly in the spices.
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the pan.
Cook the chicken for about 6 to 8 minutes, stirring occasionally, until it is cooked through and has a nice brown crust on the outside.
While the chicken is cooking, warm up your black beans and corn in a small pot or in the microwave if desired.

Assembly

Prepare four bowls for assembly. Divide the cooked rice evenly between the bowls.
Top the rice with the cooked chicken, black beans, corn, cherry tomatoes, and avocado slices.
Add a dollop of Greek yogurt to each bowl and sprinkle with fresh cilantro.
Serve immediately with lime wedges on the side to squeeze over the top.

Notes

For best results, feel free to customize with your favorite toppings or other vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days.