Mexican
High-Protein Chicken Burrito Bowls
Seasoned chicken, black beans, corn, rice, fresh vegetables, and a creamy Greek yogurt topping make these colorful burrito bowls filling, flavorful, and ideal for meal prep. Each bowl is easy to customize with your favorite toppings.
By Core Pantry ·
- Total
- 40 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Mexican
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces
- 1 tbsp olive oil
- 1 1/2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked rice
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn, thawed if frozen
- 1 cup cherry tomatoes, halved
- 1 cup shredded romaine lettuce
- 1/2 cup shredded cheddar cheese
- 1 avocado, diced
- 1/2 cup plain Greek yogurt
- 1 lime, cut into wedges
- 1/4 cup chopped cilantro
- 1/2 cup salsa
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Save to My Recipe BookInstructions
In a medium bowl, combine the chicken, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss until the chicken is evenly coated.
Heat the olive oil in a large skillet over medium-high heat.
Add the seasoned chicken in a single layer.
Cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through to an internal temperature of 165°F.
Remove the skillet from the heat and squeeze a little fresh lime juice over the chicken.
Divide the cooked rice evenly among four bowls.
Add equal portions of black beans and corn.
Top each bowl with the cooked chicken.
Add cherry tomatoes, romaine lettuce, shredded cheese, avocado, and cilantro.
Spoon Greek yogurt and salsa over each bowl, or serve them on the side.
Finish with additional lime juice if desired.
Serve immediately, or package components separately for meal prep.
Recipe Notes:
For meal prep, store the chicken, rice, beans, and corn together in microwave-safe containers. Keep lettuce, avocado, Greek yogurt, and salsa separate until serving so the fresh ingredients stay crisp. Refrigerate cooked components for up to 4 days.
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