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A quick and healthy chicken burrito bowl packed with vibrant Mexican-inspired flavors, 28 grams of protein, and approximately 400 calories per serving. Features cooked chicken seasoned with chili powder, cumin, and garlic powder, combined with fresh vegetables and cooked brown rice. Ready in about 30 minutes, perfect for meal prep and customizable with various toppings.

Ingredients

Scale
  • 2 cups cooked brown rice, warmed slightly with a splash of water
  • 1 pound boneless, skinless chicken breast, cut into ~1-inch bite-sized pieces
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 can (about 15 oz) black beans, rinsed and drained
  • 1 cup diced tomatoes (fresh or canned)
  • 1 cup corn kernels (fresh or canned)
  • 2 cups shredded lettuce
  • 1 small red onion, diced
  • 1 bunch fresh cilantro, chopped
  • 1 medium avocado, sliced
  • ½ cup plain Greek yogurt (full-fat 4%) for topping

Instructions

  1. Cut boneless skinless chicken breast into ~1-inch bite-sized pieces.
  2. Toss chicken pieces with chili powder, cumin, and garlic powder to coat evenly.
  3. Optional: marinate seasoned chicken for 15–30 minutes to deepen flavor.
  4. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
  5. Cook chicken in the hot skillet for 8–10 minutes, turning occasionally, until golden and internal temperature reaches 165°F (74°C).
  6. While the chicken cooks, rinse and drain black beans; dice tomatoes and red onion; mince cilantro; slice avocado.
  7. Warm cooked brown rice briefly with a splash of water.
  8. Assemble bowls by layering warm brown rice, then topped with cooked chicken, black beans, diced tomatoes, and corn kernels.
  9. Finish bowls with shredded lettuce, diced red onion, chopped cilantro, avocado slices, and a dollop of plain Greek yogurt.

Notes

Avoid overcooking chicken; cook to 165°F to keep it juicy and flavorful with a slight char., Marinate chicken with spices for 15–30 minutes if time allows for extra flavor depth., Full-fat Greek yogurt gives best creamy tanginess; low-fat can be used but may change texture., Chop fresh veggies ahead of time for quick assembly and maintain crispness., Reheat rice with a splash of water and covered to keep it moist and fluffy., Cooked chicken and rice can be stored separately in airtight containers in the fridge up to 3-4 days; chicken freezes well up to 3 months., Add lime wedges or baked tortilla chips at serving for extra brightness and crunch., Optional additions include diced jalapeños, tofu, lentils, quinoa, guacamole, fresh salsa, or cheese for variety.

Nutrition

Find it online: https://theproteincook.com/guilt-free-chicken-burrito-bowl-30g-protein/