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Chicken Burrito Bowl (High Protein)

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This high-protein chicken burrito bowl combines seasoned chicken, cilantro-lime rice, black beans, corn, fajita veggies, guacamole, and cheese into a hearty, flavorful, and macro-balanced meal that’s perfect for meal prep or quick dinners.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 5 bowls
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free

Ingredients

  • 1½ pounds chicken thighs
  • 1 tablespoon olive oil (for chicken)
  • 1 lime, juiced
  • 2 tablespoons taco seasoning
  • ⅓ cup cilantro, finely chopped (for chicken)
  • 3 cloves garlic, minced
  • Salt and pepper, to taste (for chicken)
  • 1 cup jasmine rice, rinsed
  • 1 cup water (or as needed for rice method)
  • Pinch of salt (for rice)
  • 1 tablespoon lime juice (for rice)
  • ⅓ cup cilantro, roughly chopped (for rice)
  • 1 tablespoon olive oil (for veggies)
  • ½ large onion, thinly sliced
  • 3 medium bell peppers, julienned
  • Salt and pepper, to taste (for veggies)
  • 2 small avocados
  • 1–2 tablespoons lime juice (for guacamole)
  • 2 tablespoons cilantro, roughly chopped (for guacamole)
  • Salt and pepper, to taste (for guacamole)
  • 5 packed cups chopped romaine lettuce
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup pico de gallo
  • 1 cup canned sweet corn, drained
  • 1 cup shredded Monterey Jack cheese
  • Optional toppings: salsa, sour cream or Greek yogurt, hot sauce, extra cilantro, lime wedges

Instructions

  1. Marinate the chicken thighs with olive oil, lime juice, chopped cilantro, minced garlic, taco seasoning, salt, and pepper. Let sit for 1–2 hours.
  2. Cook the jasmine rice using your preferred method. Once cooked, stir in lime juice, cilantro, and a pinch of salt.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the marinated chicken and cook for 10 minutes, flip, and cook another 5–10 minutes until fully cooked. Let rest before slicing.
  4. In a separate skillet, heat 1 tablespoon olive oil. Sauté sliced onions for 4–5 minutes, then add bell peppers, season with salt and pepper, cover, and cook for 7–10 minutes until soft.
  5. Prepare the guacamole by mashing avocados with lime juice, cilantro, salt, and pepper.
  6. Assemble the bowls: layer rice, lettuce, black beans, corn, sliced chicken, pico de gallo, guacamole, and shredded cheese.
  7. Add any additional toppings such as salsa, sour cream, hot sauce, cilantro, or lime wedges. Serve immediately.

Notes

  • Store each component separately in airtight containers for freshness and easy reheating.
  • Chicken, rice, and veggies can be reheated; cold toppings should be added fresh.
  • Make it vegetarian by swapping chicken with tofu, tempeh, or extra beans.
  • Use cauliflower rice for a low-carb alternative.
  • Swap cheese or omit for a dairy-free version.
  • Guacamole stays fresher when stored airtight with plastic wrap pressed onto its surface.

Nutrition

Find it online: https://savorymomskitchen.com/chicken-burrito-bowl-high-protein/