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Protein Packed Chicken Burrito Bowls - A Fresh, Fast Weeknight Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • Juice of 1/2 lime
  • For the base and toppings: 2 cups cooked brown rice or quinoa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (frozen and thawed, or canned and drained)
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1 small red onion, finely diced
  • 1 avocado, sliced or diced
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 1/2 cup shredded cheddar or Monterey Jack (optional)
  • Fresh cilantro, chopped
  • 1 lime, cut into wedges
  • Hot sauce or salsa, to taste
  • For a quick cilantro-lime drizzle (optional but great): 1/3 cup plain Greek yogurt
  • 1 tablespoon olive oil
  • Juice of 1 lime
  • 2 tablespoons chopped cilantro
  • Pinch of salt

Method
 

  1. Cook the grains: Prepare brown rice or quinoa according to package directions. Fluff and set aside. For extra flavor, cook in low-sodium chicken broth.
  2. Mix the spice rub: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.
  3. Season the chicken: Pat chicken dry. Toss with olive oil, the spice mix, and lime juice until evenly coated. Let it rest 10 minutes while you prep the toppings.
  4. Prep the toppings: Halve the tomatoes, dice the bell pepper and onion, rinse the beans, and slice the avocado. Set everything in small bowls for easy assembly.
  5. Cook the chicken: Heat a large skillet over medium-high. Add a light drizzle of oil if needed. Cook chicken 5–6 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice or dice.
  6. Make the drizzle (optional): Whisk Greek yogurt, olive oil, lime juice, cilantro, and a pinch of salt until smooth. Thin with a teaspoon of water if needed.
  7. Warm the beans and corn: In the same skillet, add beans and corn with a splash of water. Warm over medium heat for 2–3 minutes, seasoning with a pinch of salt.
  8. Assemble the bowls: Start with a scoop of grains. Add chicken, beans, corn, tomatoes, peppers, and onion. Top with avocado, a spoon of Greek yogurt (or drizzle), cheese if using, cilantro, and a squeeze of lime. Finish with salsa or hot sauce.
  9. Taste and adjust: Add salt, more lime, or extra spice to balance flavors. Each bite should feel bright, savory, and satisfying.