Name: Savory High Protein Chicken Burrito Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 large chicken breasts (500 g / 1.1 lb), diced; 2 tablespoons olive oil (30 ml); 1 teaspoon garlic powder (5 g); 1 teaspoon ground cumin (5 g); 1 teaspoon smoked paprika (5 g); ½ teaspoon chili powder (2 g); ½ teaspoon salt (3 g); ¼ teaspoon black pepper (1 g); 1 tablespoon lime juice (15 ml); 1 cup long grain rice (200 g); 2 cups water (480 ml); ½ teaspoon salt (3 g); 1 tablespoon lime juice (15 ml); 2 tablespoons chopped cilantro (10 g); 1 cup cooked black beans (170 g); 1 cup corn kernels (150 g); 1 cup cherry tomatoes, halved (150 g); 1 medium avocado, diced (150 g); ½ cup shredded cheddar cheese (60 g); ½ cup plain Greek yogurt (120 g); ¼ cup chopped red onion (40 g); 2 tablespoons chopped cilantro (10 g)

Description

A savory and satisfying high-protein meal featuring seasoned chicken, fluffy rice, fresh vegetables, and creamy toppings. Perfect for meal prep, healthy lunches, or a balanced dinner packed with flavor.

Ingredients

Scale

2 large chicken breasts (500 g / 1.1 lb), diced
2 tablespoons olive oil (30 ml)
1 teaspoon garlic powder (5 g)
1 teaspoon ground cumin (5 g)
1 teaspoon smoked paprika (5 g)
½ teaspoon chili powder (2 g)
½ teaspoon salt (3 g)
¼ teaspoon black pepper (1 g)
1 tablespoon lime juice (15 ml)
1 cup long grain rice (200 g)
2 cups water (480 ml)
½ teaspoon salt (3 g)
1 tablespoon lime juice (15 ml)
2 tablespoons chopped cilantro (10 g)
1 cup cooked black beans (170 g)
1 cup corn kernels (150 g)
1 cup cherry tomatoes, halved (150 g)
1 medium avocado, diced (150 g)
½ cup shredded cheddar cheese (60 g)
½ cup plain Greek yogurt (120 g)
¼ cup chopped red onion (40 g)
2 tablespoons chopped cilantro (10 g)

Cook Mode Prevent your screen from going dark

Instructions

Rinse the rice under cold water until the water runs clear. In a saucepan combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until cooked. Let rest for 5 minutes, then fluff with a fork and mix with lime juice and chopped cilantro.

In a bowl mix olive oil, garlic powder, cumin, smoked paprika, chili powder, salt, black pepper, and lime juice. Add diced chicken and mix until evenly coated. Let marinate for 10–15 minutes.

Heat a large skillet over medium-high heat and cook the marinated chicken for 6–8 minutes, stirring occasionally, until fully cooked and golden.

Add black beans and corn to the skillet and cook for 2–3 minutes until heated through.

Divide the cooked rice among four bowls. Top with chicken, beans, corn, cherry tomatoes, diced avocado, shredded cheese, red onion, and Greek yogurt. Garnish with chopped cilantro and serve with lime wedges.

Notes

Use freshly squeezed lime juice for the best flavor.
Chicken thighs can be used instead of chicken breast for a juicier result.
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Add extra Greek yogurt or beans to increase the protein content.

Prep Time: 15 minutes
Cook Time: 20 minutes