Name: High Protein Chicken Burrito Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 1/2 lb boneless skinless chicken breast (raw); 1 cup white rice (measured dry, before cooking); 1 can black beans (15 oz can before draining; drain and rinse); 1 cup corn (frozen); 1 Tbsp olive oil; 2 Tbsp taco seasoning; 1 cup salsa; 1 cup Greek yogurt (plain, nonfat); 1 lime (cut into wedges, for squeezing); 1/4 cup chopped cilantro (optional)

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These high protein chicken burrito bowls combine chicken, rice and black beans for an easy lunch or dinner. Add salsa, a spoonful of Greek yogurt and lime, then pack the extras for another day.

Tips for high protein chicken burrito bowls

Measure the rice before cooking and the chicken while raw. Start the rice first, then prep the chicken and toppings while it cooks. Keep the skillet uncrowded so the chicken cooks evenly.

MACROS PER SERVING

Estimated

54.3gPROTEIN

574Calories

66.1gCarbs

9.6gFat

6.9gFiber

Estimated nutrition; calculation review is not complete. Actual values depend on ingredients and portions.

Budget Rating

$ · Budget-FriendlyRelative affordability based on typical ingredients and recipe yield. Actual grocery prices vary by store, location, season, and package size.

High Protein Chicken Burrito Bowls

High Protein Eating

A big bowl of seasoned chicken, rice, black beans, and all the good stuff. It's filling, packed with protein, and easy to make ahead for lunches. Nothing fancy here. Just a solid meal that doesn't take all night to cook.

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Prep Time 15

Cook Time 25

Total Time 40

Course Dinner

Servings 4 bowls

Calories 574 kcal

Ingredients

1 1/2 lb boneless skinless chicken breast raw
1 cup white rice measured dry, before cooking
1 can black beans 15 oz can before draining; drain and rinse
1 cup corn frozen
1 Tbsp olive oil
2 Tbsp taco seasoning
1 cup salsa
1 cup Greek yogurt plain, nonfat
1 lime cut into wedges, for squeezing
1/4 cup chopped cilantro optional

Instructions

Cook the dry rice according to the package directions, including its resting time. Prepare the chicken and toppings while it cooks.
Cut the raw chicken into even, bite-sized pieces, about 1 inch across. Toss with the taco seasoning.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 7–10 minutes, stirring occasionally, until the thickest pieces reach 165°F. Work in batches if the pan is crowded; cooking may take longer.
Drain and rinse the black beans. Cook the frozen corn according to its package directions, then warm the beans with the cooked corn in a saucepan or microwave.
Divide the cooked rice, chicken, beans and corn evenly among four bowls. One serving is one bowl, with one-quarter of each topping.
Top each bowl with salsa, plain nonfat Greek yogurt, a squeeze of lime and optional cilantro.
Serve right away. For meal prep, refrigerate the cooked components promptly in shallow containers, within 2 hours (1 hour above 90°F). Keep cold toppings separate.

Notes

One serving is one bowl with one-quarter of the chicken, rice, beans, corn and toppings. Cook the rice while preparing the other ingredients; package cooking and resting times may vary. Refrigerate cooked components in shallow containers within 2 hours (1 hour above 90°F), and use within 3–4 days. Keep yogurt, salsa, lime and cilantro separate. Reheat the cooked components to 165°F before adding cold toppings. Nutrition values are estimates and vary with brands and portion sizes.

Storage and meal prep

Refrigerate the cooked components in shallow containers within 2 hours, or 1 hour if it is above 90°F. Keep salsa, yogurt, lime and cilantro separate. Use refrigerated leftovers within 3–4 days and reheat the cooked components to 165°F. The listed 40 minutes assumes the rice and chicken cook at the same time; follow the rice package if it needs longer.

About the nutrition

Nutrition values are estimates, not verified results. Brands, ingredient swaps and serving sizes can change the numbers.