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A healthy and easy chicken burrito bowl with bright, fresh flavors and a high protein content, perfect for quick dinners or meal prep.

Ingredients

Scale
  • 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 (optional)
  • Extra chopped cilantro (optional)
  • Extra lime juice (optional)
  • Chopped jalapeños (optional)
  • Greek yogurt instead of sour cream (optional)

Instructions

  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 such as avocado, extra cilantro, lime juice, jalapeños, or Greek yogurt.

Notes

Serve with lime wedges for squeezing, extra fresh cilantro, and a side of crunchy chips and salsa if desired., Add a simple green salad or roasted vegetables to round out the meal., To make a healthy Mexican chicken bowl, swap rice for cauliflower rice or fresh chopped greens to reduce calories., Increase protein by adding extra chicken or beans., For more spice, add diced jalapeños, hot sauce, or use spicy salsa instead of pico de gallo., For a dairy-free version, skip the cheese and use creamy avocado chunks., Store cooked components separately in airtight containers to maintain freshness., Make ahead up to 4 days; add fresh toppings like lettuce or avocado just before serving., For reheating, pack rice and chicken together; add fresh toppings right before eating.

Nutrition

Find it online: https://theproteincook.com/low-calorie-chicken-burrito-bowl-healthy-easy-lose-weight-by-eating/