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Chicken burrito bowl with grilled chicken, brown rice, black beans, corn, avocado, tomatoes, onion, cilantro, Greek yogurt, and salsa.

Chicken Burrito Bowl

A flavorful, high-protein chicken burrito bowl with seasoned grilled chicken, brown rice, black beans, corn, fresh vegetables, avocado, Greek yogurt, and salsa. Each serving is approximately 480 calories and 42g of protein, making it ideal for healthy meal prep and weight loss.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 35 minutes
Course Lunch, Dinner, Meal Prep
Cuisine Mexican-Inspired
Servings 4
Calories 480 kcal

Equipment

  • 1 Mixing bowl For preparing the chicken marinade
  • 1 Skillet For cooking the marinated chicken
  • 1 Cutting board For slicing the cooked chicken and preparing vegetables
  • 1 Chef's knife For chopping vegetables and slicing chicken
  • 1 Measuring Spoons For measuring oil, lime juice, and spices
  • 1 Measuring cup For measuring rice, beans, corn, and other ingredients
  • 4 Meal Prep Containers For storing the four chicken burrito bowl servings

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breast
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 2 cloves garlic minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1 cup cooked brown rice or cauliflower rice
  • 1 can black beans drained and rinsed
  • 1 cup corn kernels
  • 1 cup corn kernels
  • 1 cup cherry tomatoes halved
  • 1/2 red onion diced
  • 1 avocado sliced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup low-fat Greek yogurt sour cream swap
  • fresh salsa to taste

Instructions
 

  • Make the marinade: In a bowl, whisk together the olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, and salt.
  • Marinate the chicken: Add the chicken breast to the marinade and coat well. Refrigerate for at least 20 minutes, or up to 8 hours for deeper flavor.
  • Cook the chicken: Heat a skillet over medium-high heat. Cook the chicken for 6–7 minutes per side, until fully cooked and lightly charred.
  • Rest and slice: Remove the chicken from the skillet and let it rest for 5 minutes. Slice into strips.
  • Build the bowls: Divide the cooked brown rice or cauliflower rice, black beans, corn, cherry tomatoes, and red onion evenly among 4 bowls or meal-prep containers.
  • Add toppings: Top each bowl with sliced chicken, avocado, cilantro, Greek yogurt, and fresh salsa.
  • Serve or meal prep: Serve immediately, or refrigerate the bowls for easy lunches throughout the week.