High Protein Burrito Bowls: The Best Chicken Burrito Bowl for Meal Prep
These High Protein Burrito Bowls feature juicy chipotle-marinated chicken, cilantro lime rice, black beans, fresh vegetables, and creamy avocado. Packed with 45 grams of protein per serving, they’re perfect for healthy meal prep lunches or easy weeknight dinners.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 4 bowls
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Ingredients
For the Chicken
2 tablespoons olive oil
3 tablespoons fresh lime juice
3 chipotle chilies in adobo sauce, finely chopped
1½ tablespoons adobo sauce
1½ teaspoons garlic powder
¾ teaspoon salt
1½ pounds boneless skinless chicken breast, cut into strips
For the Cilantro Lime Rice
1 cup long-grain white rice, rinsed
1½ cups water
¼ teaspoon salt
1 lime, zested
2 tablespoons fresh lime juice
¼ cup chopped fresh cilantro
For the Burrito Bowls
1 head romaine lettuce, chopped
1 cup diced tomatoes
1 cup frozen corn, thawed
1 (15-ounce) can black beans, rinsed and drained
½ small red onion, chopped
1 avocado, diced or guacamole
Fresh lime wedges (optional)
Extra cilantro for garnish (optional)
Instructions
1. In a large bowl, whisk together olive oil, lime juice, chopped chipotle peppers, adobo sauce, garlic powder, and salt.
2. Add the chicken strips and toss until fully coated. Cover and refrigerate for at least 2 hours or overnight.
3. Heat a large skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5 minutes, stirring occasionally, until fully cooked. Set aside.
4. While the chicken cooks, combine the rice, water, and salt in a saucepan. Bring to a boil, reduce the heat, cover, and simmer for 15–18 minutes until the rice is tender.
5. Fluff the cooked rice with a fork and stir in the lime zest, lime juice, chopped cilantro, and additional salt if desired.
6. Prepare the vegetables by chopping the lettuce, tomatoes, onion, and avocado.
7. To assemble each bowl, divide the cilantro lime rice among four bowls.
8. Top each bowl with chopped lettuce, cooked chicken, tomatoes, corn, black beans, red onion, and avocado or guacamole.
9. Garnish with fresh cilantro and lime wedges if desired, then serve immediately or store for meal prep.
Notes
Marinate the chicken overnight for maximum flavor.
Store cooked chicken and rice in airtight containers for up to 4 days.
Freeze the cooked chicken or rice separately for up to 1 month.
Keep avocado separate until serving to prevent browning.
Swap white rice for brown rice or cauliflower rice if preferred.
Adjust the number of chipotle peppers for a milder or spicier bowl.