Chicken Burrito Bowl Recipe
This Chicken Burrito Bowl is a powerful, flavor-packed meal designed for energy, recovery, and satisfaction. Juicy grilled chicken pairs with fiber-rich brown rice, hearty beans, fresh vegetables, and a creamy avocado-lime dressing. It’s the perfect post-workout lunch or make-ahead meal for the busy week. Ideal for fitness-focused individuals, clean eaters, and anyone wanting a high-protein dish that doesn’t sacrifice taste.
- 500g boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 cup cooked brown rice (or cauliflower rice)
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- 1 avocado, sliced
- Fresh cilantro, chopped, for garnish
- ½ avocado
- 2 tablespoons Greek yogurt
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Chicken Marinade
For the Bowl Base
For the Avocado-Lime Dressing
Instructions
- Step 1: Prepare the marinade by combining olive oil, lime juice, smoked paprika, garlic powder, cumin, black pepper, and salt in a small bowl. Stir well to blend.
- Step 2: Place chicken breasts in a shallow dish or ziplock bag. Pour the marinade over them and coat evenly. Let marinate for at least 15 minutes. If you have time, marinate for up to 2 hours in the refrigerator for deeper flavor.
- Step 3: Heat a grill pan or nonstick skillet over medium-high heat. Cook the marinated chicken for 5 to 6 minutes on each side or until fully cooked. The internal temperature should reach 165°F. Remove from heat and let rest for 5 minutes before slicing.
- Step 4: While the chicken cooks, prepare the bowl ingredients. Warm the rice, black beans, and corn if needed. Dice the red bell pepper and chop the red onion.
- Step 5: Make the avocado-lime dressing by blending avocado, Greek yogurt, lime juice, olive oil, salt, and pepper in a blender or food processor until smooth. Add a little water to thin if needed.
- Step 6: Assemble each bowl with a base of rice. Top with black beans, corn, bell pepper, and red onion. Add sliced chicken on top and garnish with avocado slices and fresh cilantro.
- Step 7: Drizzle the avocado-lime dressing over each bowl just before serving. Serve immediately or store components separately for meal prep.
Notes
- This recipe supports muscle recovery, energy balance, and satiety with its high protein and fiber content.
- Use lean chicken breast to keep fat lower. Chicken thighs are juicier but higher in fat.
- Swap Greek yogurt with dairy-free alternatives like coconut yogurt for a dairy-free version.
- Store the chicken, veggies, and rice in separate airtight containers in the refrigerator for up to 4 days. Add avocado and dressing fresh before serving.
- Cauliflower rice can replace brown rice for a lower-carb version.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are a flavorful alternative. Just trim excess fat and adjust cooking time slightly.
Is this recipe good for weight loss?
Yes, it is high in protein and fiber which help keep you full. Use controlled portions for best results.
How do I keep avocado fresh in meal prep?
Store avocado separately in an airtight container with a squeeze of lime juice to slow browning.
Can I make this vegetarian?
Yes, substitute the chicken with grilled tofu, tempeh, or a plant-based protein alternative.
Is brown rice better than white rice?
Brown rice provides more fiber and micronutrients, but white rice works just fine depending on your goal.
Can I use canned corn and beans?
Yes, rinse thoroughly to reduce sodium and preservatives before using.
Can I prepare this in advance?
Absolutely. Cook and store all components ahead. Assemble with fresh avocado and dressing just before serving.