Low Calorie Chicken Burrito Bowl (Healthy + Easy) – Lose Weight By Eating

This healthy chicken burrito bowl is a bright, tasty dinner you can whip up any night without fuss. Picture a Chipotle style chicken burrito bowl made right in your own kitchen with simple ingredients, fresh toppings, and a satisfying mix of textures. It comes together quickly, fits perfectly into your chicken burrito bowl meal prep routine, and provides a nourishing high protein chicken burrito bowl you’ll want to make again and again. If a healthy chicken burrito bowl that’s easy to tweak for your family sounds good, this recipe has you covered.

Instructions

How to Make the Rice:

• Start by combining the rice and water in a small saucepan.
• Bring it to a low boil over medium-high heat, then turn the heat down to low and let it simmer until the water is fully absorbed.
• Fluff the rice with a fork, then stir in lime juice and chopped cilantro for a fresh, zesty flavor.
• Cover the pan to keep the rice warm while you move on to preparing the rest of the meal.

How to Make the Chicken:

• Heat a large skillet over medium heat and give it a light spray of olive oil.
• Add the cubed chicken, sprinkle on salt and pepper, and cook for about 5 minutes.
• Then toss in the frozen corn and keep cooking for another 10 minutes until the chicken is cooked through and has a nice golden color.

How to Assemble the Chicken Burrito Bowls:

• Divide the rice evenly into four bowls or meal prep containers.
• Add an equal portion of the chicken and corn mix, black beans, pico de gallo, and chopped romaine lettuce to each.
• Sprinkle each bowl with about 1/8 cup of shredded cheese and add any of your favorite extra toppings before serving.

Nutrition

Whip up this low calorie chicken burrito bowl for dinner—it’s bursting with fresh, familiar Chipotle-style flavors without the takeout hassle. We’re talking lime-cilantro rice, juicy chicken and sweet corn, hearty black beans, zesty pico de gallo, and crisp lettuce—all topped with your favorite add-ons for creaminess or a little kick.

This recipe takes about 35 minutes total—from a quick 5-minute prep to 25 minutes cooking and 5 minutes assembling. It serves four and clocks in around 399 calories per bowl, with nearly 35 grams of protein—making it an ideal choice for weeknight dinners or a solid chicken burrito bowl meal prep.

Keep scrolling for a simple ingredient list, detailed steps for making the rice and chicken, plus tips on customizing the bowl just how you like it. Whether swapping in cauliflower rice or extra veggies, or storing it for lunches, you’ll have everything you need to get this healthy chicken burrito bowl on your table fast.

What Makes This Bowl Great

• Fresh, build-your-own toppings so everyone can get their favorite flavors
• Perfect for chicken burrito bowl meal prep or quick grab-and-go lunches (see this 20-minute meal-prep chicken, rice and broccoli for another easy option)
• Easy to tweak for a fresh, healthy Mexican-inspired bowl with simple swaps
• Budget friendly and way quicker than ordering takeout

Whether you need a fast dinner or a whole week of lunches, this low calorie chicken burrito bowl covers all the bases; for a higher-protein twist, try this guilt-free chicken burrito bowl (30g protein). It’s a flexible healthy chicken burrito bowl loaded with fresh ingredients, easy cooking steps, and the classic Chipotle style chicken burrito bowl taste you know and love. Keep this recipe handy in your regular chicken burrito bowl meal prep lineup and personalize it with simple ingredient swaps.

Ingredients and Optional Extras

• 1 cup uncooked rice
• 2 cups water
• Juice of 1 lime
• 2 tablespoons chopped cilantro
• Olive oil spray
• 2 boneless skinless chicken breasts cut into cubes
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ cup frozen corn
• 1 15-ounce can of black beans, drained and rinsed
• 1 cup Homemade Pico De Gallo
• 1 cup chopped romaine lettuce
• ½ cup shredded Mexican cheese blend or cheddar

How to Make the Bowl

1. Cut boneless skinless chicken breasts into cubes.
2. Drain and rinse the canned black beans.
3. Chop cilantro and juice the lime.
4. Combine rice and water in a small saucepan.
5. Bring rice and water to a low boil over medium-high heat, then reduce heat to low and simmer until water is absorbed.
6. Fluff the cooked rice with a fork, stir in lime juice and chopped cilantro, then cover to keep warm.
7. Heat a large skillet over medium heat and spray with olive oil.
8. Add the cubed chicken to the skillet, season with salt and pepper, and cook about 5 minutes.

9. Add frozen corn to the skillet and cook another 10 minutes until the chicken is cooked through and golden.

   

10. Divide rice evenly among four bowls or meal-prep containers.
11. Top each bowl with the chicken and corn mixture, black beans, pico de gallo, and chopped romaine.
12. Sprinkle shredded cheese over each bowl and add any optional toppings.

Serving Tips and Flavor Ideas

Serve these bowls with lime wedges for an extra zing, fresh cilantro on top, and a side of crunchy chips and salsa. If you want to bulk up the meal, whip up a simple green salad or roast some veggies on the side—it’s a great way to sneak in more greens!

Variations and Substitutions

• Healthy Mexican chicken bowl: Swap out rice for cauliflower rice or add chopped kale or spinach as your base. For a fully low-carb spin with similar flavors, try our Keto Stuffed Peppers.
• Extra protein: Toss in extra black beans or chicken for a heartier high protein chicken burrito bowl.
• Spice it up: Add chopped jalapeños, drizzle hot sauce, or replace the pico with a spicy salsa for some heat.
• Dairy free: Leave off the cheese and use creamy avocado or a dairy-free yogurt alternative instead.

Meal Prep and Storage Guide

• Keep the rice, chicken, beans, and fresh toppings in separate airtight containers to stay fresh longer.
• You can prep the whole bowl up to 4 days ahead—just add cold toppings like lettuce and avocado when you’re ready to eat.
• For packed lunch convenience, keep rice and chicken together to reheat easily, then add fresh pico and toppings on the side. For another heat-and-eat Tex-Mex meal prep, try The Best Keto Taco Soup (Crock-Pot + Instant Pot).

Common Questions and Answers

Can I use brown rice or quinoa?
Absolutely! Any cooked grain works well here. Cauliflower rice or leafy greens are also awesome low-calorie options.

Can I grill or bake the chicken instead?
Definitely. Cook your chicken however you like, then dice and add it to your bowls.

How do I keep leftovers fresh?
The key is storing components separately and mixing them just before eating.