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

This low calorie chicken burrito bowl brings a bright and tasty dinner option that you can whip up any night without stress. Imagine a Chipotle style chicken burrito bowl made from scratch at home using everyday ingredients, fresh toppings bursting with flavor, and a satisfying mix of textures. It comes together quickly and is perfect for chicken burrito bowl meal prep so you can enjoy a high protein chicken burrito bowl again and again. If a healthy chicken burrito bowl that’s family-friendly and easy to customize sounds right up your alley, this one’s for you.

Craving something fresh but looking to keep things light? This low calorie chicken burrito bowl gives you that satisfying burrito joint vibe without all the extra calories. It’s packed with bright, bold flavors, lots of texture, and a solid hit of protein, made with simple ingredients you probably already have on hand. Whether you’re after a quick weeknight dinner or prepping meals ahead, this recipe shines in both areas.

Here’s what you’ll get from this recipe:

• Clear, straightforward ingredient list with exact portions in the recipe card
• Simple step-by-step instructions for making the rice, cooking the chicken, and putting it all together
• Easy swaps and topping suggestions so you can customize this to your family’s taste or dietary needs
• Helpful make-ahead and storage advice, nutrition info, plus answers to the questions I get asked most often

What Makes It So Good

• Fresh, tasty toppings let everyone build a bowl they actually want to eat
• Awesome for chicken burrito bowl meal prep—great for quick lunches and dinners (for another fast prep idea, try this 20-minute meal-prep chicken, rice and broccoli)
• Gives you that real healthy Mexican chicken bowl feel with just simple ingredient swaps
• Budget-friendly and faster than ordering takeout (and way better for you!)

Ingredients and Optional Add-Ins

• 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 black pepper
• ½ cup frozen corn
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup pico de gallo or salsa
• 1 cup chopped romaine lettuce
• ½ cup shredded Mexican cheese blend or cheddar cheese
• Sliced avocado
• Extra chopped cilantro
• Extra lime juice
• Chopped jalapeños
• Greek yogurt instead of sour cream

How to Cook and Assemble

1. Cut the boneless skinless chicken breasts into cubes.
2. Combine 1 cup uncooked rice and 2 cups water in a small saucepan, cover, and bring to a gentle boil over medium-high heat.
3. Reduce heat to low and simmer the rice until the water is completely absorbed.
4. Fluff the rice with a fork, stir in lime juice and chopped cilantro, and keep covered to stay warm.
5. Heat a large skillet over medium heat and spray lightly with olive oil.
6. Add the chicken cubes to the skillet, season with salt and pepper, and cook about 5 minutes, stirring occasionally, until browned on the sides.

7. Stir in the frozen corn and cook about 10 minutes more until the chicken is cooked through and nicely browned.
8. Drain and rinse the black beans.
9. Divide the rice evenly among 4 bowls or meal-prep containers.
10. Add a quarter of the cooked chicken-and-corn mixture to each bowl, then add a quarter of the drained black beans, pico de gallo (or salsa), and chopped romaine lettuce.
11. Sprinkle each bowl with about 1/8 cup shredded cheese and top with any optional extras (avocado, extra cilantro, lime juice, jalapeños, or Greek yogurt).

Serving and Flavor Tips

I love serving these bowls with lime wedges for squeezing, extra fresh cilantro for a punch of color and flavor, and a side of crunchy chips and salsa. Adding a simple green salad or some roasted vegetables rounds out the meal perfectly. Don’t forget that fresh crunch—it’s the best part!

Swaps and Flavor Variations

• Healthy Mexican chicken bowl: Swap rice for cauliflower rice or a bed of fresh chopped greens to keep things super light. For another low-carb, Tex-Mex style dinner, try these Keto Stuffed Peppers.
• Extra protein: Load up with extra chicken or add a scoop of beans for a real high protein chicken burrito bowl.
• Spice it up: Add diced jalapeños, your favorite hot sauce, or swap the pico de gallo for a spicy salsa to kick things up a notch. If you love heat, you’ll also enjoy this High-Protein Turkey Chili for Easy Dinner.
• Dairy free: Skip the cheese and use creamy avocado chunks to get that richness without dairy.

Storing, Make-Ahead, and Reheating

• Keep each part of the bowl separate in airtight containers so everything stays fresh—the rice, chicken, beans, and toppings all have their own home.
• You can make these burrito bowls up to 4 days ahead. Just hold off on adding fresh toppings like lettuce or avocado until right before eating.
• For easy reheating at work, pack the rice and chicken together; then add fresh toppings once you’re ready to eat to keep everything crisp and delicious.

Common Questions Answered

Can I use brown rice or quinoa?
Absolutely! Feel free to swap in any cooked grain you love. Cauliflower rice or chopped greens are also great low calorie alternatives.

Can I grill or bake the chicken instead?
Yes! Use whichever cooking method you prefer. Once cooked, just chop it up and toss it into your bowl.

How do I keep leftovers fresh?
Store the cooked ingredients separately and put the bowl together right before eating to keep everything crisp and tasty.