If you’ve been looking for a high protein meal that actually tastes amazing, this chicken burrito bowl is it. Think of your favorite burrito spot, but homemade and way more protein-packed.
The chicken gets a quick marinade with lime juice and a few simple spices, then it’s cooked in a grill pan until perfectly done. Nothing complicated at all.
You build each bowl with rice, beans, corn, and all the good toppings. It comes together fast and everything works so well together.
I make this recipe almost every week because it’s easy, satisfying, and tastes like something you’d order at a restaurant. My whole family loves it.
What Makes This Recipe So Good
Packed With Protein – Two pounds of chicken breast means each bowl delivers serious protein to keep you full for hours.
Better Than Takeout – This tastes just like a Chipotle burrito bowl but you control exactly what goes into it.
Meal Prep Friendly – The components store well separately so you can build fresh bowls all week long.
The Marinade Is Incredible – Cumin and smoked paprika with fresh lime juice create a smoky citrusy flavor that is hard to beat.
Ingredients
- 2 lb Boneless Skinless Chicken Breast
- 1 tbsp Olive Oil
- 2 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp Smoked Paprika
- Juice of 2 Limes
- 2 cups Cooked Cilantro Lime Rice
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 cup Corn Kernels
- 1 cup Pico de Gallo
- 1 Avocado, sliced
- 1/2 cup Shredded Mexican Blend Cheese
- 1/4 cup Sour Cream
- Fresh Cilantro for garnish
Directions
Step 1
In a bowl, combine the olive oil, cumin, chili powder, garlic powder, salt, smoked paprika, and the juice of one lime. Add the chicken breasts and coat them thoroughly. Let marinate for at least 15 minutes.
Step 2
Heat a grill pan or large skillet over medium-high heat. Cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees F and grill marks appear. Let the chicken rest for 5 minutes, then slice or dice it.
Step 3
While the chicken rests, warm the black beans in a small saucepan over medium heat. Stir in the corn kernels and heat through for about 2 minutes.
Step 4
Divide the cilantro lime rice among serving bowls. Top with the sliced chicken, seasoned black beans and corn, and pico de gallo.
Step 5
Add sliced avocado and shredded cheese to each bowl. Finish with a dollop of sour cream, a squeeze of the remaining lime juice, and fresh cilantro.
Pro Tips
Marinate Longer if You Can
The recipe says at least 15 minutes, but if you have the time, let the chicken sit in that marinade for 1 to 2 hours in the fridge. The lime juice and spices need time to actually penetrate the meat, and 15 minutes mostly just flavors the surface.
The difference is night and day. Chicken that marinates longer tastes seasoned all the way through instead of just on the outside.
Don’t go past 2 hours though. The lime juice is acidic and will start to break down the chicken too much, making it mushy on the outside.
Get the Pan Really Hot Before Adding Chicken
Let your grill pan or skillet heat up for a solid 3 to 4 minutes over medium-high before putting the chicken on. If the pan isn’t hot enough, the chicken will stick and you won’t get those nice grill marks or any sear at all.
You’ll know it’s ready when you flick a tiny drop of water on the surface and it sizzles and evaporates almost instantly. That’s the sweet spot.
Once you place the chicken down, don’t move it around. Let it sit untouched for the full 6 to 7 minutes so it releases naturally and develops a good crust on the bottom before you flip.
Pound the Chicken to Even Thickness
Chicken breasts are thick on one end and thin on the other, so the thin part overcooks and dries out while the thick part is still not done. This is the number one reason people end up with dry chicken in burrito bowls.
Before marinating, put each breast between two pieces of plastic wrap and pound it with a rolling pin or heavy pan until it’s about 3/4 inch thick all the way across. It only takes 30 seconds per breast.
This way every piece cooks at the same rate and you get juicy chicken from edge to edge.
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Frequently Asked Questions
Can I meal prep these burrito bowls for the week?
Yes, these bowls are perfect for meal prep. Cook the chicken, beans, corn, and rice ahead of time and store them in separate containers in the fridge for up to 4 days.
When you’re ready to eat, reheat the chicken, rice, and beans, then add the fresh toppings like avocado, pico de gallo, and sour cream right before serving so they don’t get soggy or brown.
High Protein Chicken Burrito Bowl
Equipment
- grill pan
Ingredients
- 2 lb Boneless Skinless Chicken Breast
- 1 tbsp Olive Oil
- 2 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp Smoked Paprika
- 2 Lime Juice
- 2 cups Cooked Cilantro Lime Rice
- 15 oz Black Beans, drained and rinsed
- 1 cup Corn Kernels
- 1 cup Pico de Gallo
- 1 Avocado, sliced
- 1/2 cup Shredded Mexican Blend Cheese
- 1/4 cup Sour Cream
- Fresh Cilantro for garnish
Instructions
- In a bowl, combine the olive oil, cumin, chili powder, garlic powder, salt, smoked paprika, and the juice of one lime. Add the chicken breasts and coat them thoroughly. Let marinate for at least 15 minutes.
- Heat a grill pan or large skillet over medium-high heat. Cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees F and grill marks appear. Let the chicken rest for 5 minutes, then slice or dice it.
- While the chicken rests, warm the black beans in a small saucepan over medium heat. Stir in the corn kernels and heat through for about 2 minutes.
- Divide the cilantro lime rice among serving bowls. Top with the sliced chicken, seasoned black beans and corn, and pico de gallo.
- Add sliced avocado and shredded cheese to each bowl. Finish with a dollop of sour cream, a squeeze of the remaining lime juice, and fresh cilantro.