Chicken Burrito Protein Bowls

Name: Chicken Burrito Protein Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts; 2 tablespoons taco seasoning; 1 tablespoon olive oil; 2 cups cooked cilantro-lime rice; 1 can (15 ounces) black beans, drained and rinsed; 1 cup corn kernels; 1 avocado, sliced; 1/2 cup pico de gallo; 1/4 cup sour cream or Greek yogurt; Lime wedges, shredded cheese, and hot sauce, for serving

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

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The best thing about a burrito bowl is that nothing has to fit inside a tortilla. Rice can spread out. Avocado can be generous. Pico de gallo can behave like the juicy little menace it is without blowing out the side of anything. Here, cilantro-lime rice gets topped with taco-seasoned chicken, black beans, corn, avocado, pico, sour cream or Greek yogurt, cheese, hot sauce, and a fresh squeeze of lime.

The chicken is the only part asking for much attention: season both sides, cook over medium-high heat until it reaches 165°F, then rest it for five minutes before slicing. Resting keeps more juice in the meat, and pounding the breasts to an even thickness first helps the thin end and thick end arrive at done at roughly the same time.

Everything else is assembly, which makes these useful for meal prep as long as you keep the avocado and wetter toppings separate until serving. The finished bowl hits protein, starch, beans, vegetables, acid, creaminess, and heat without feeling like health food was assigned to supervise dinner. It just happens to be balanced while tasting like something you would choose voluntarily.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

2 boneless skinless chicken breasts
2 tablespoons taco seasoning
1 tablespoon olive oil
2 cups cooked cilantro-lime rice
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels
1 avocado, sliced
1/2 cup pico de gallo
1/4 cup sour cream or Greek yogurt
Lime wedges, shredded cheese, and hot sauce, for serving

Instructions

1Season chicken breasts with taco seasoning on both sides.
2Heat olive oil in a skillet over medium-high heat. Cook chicken 6 to 7 minutes per side until the internal temperature reaches 165°F.
3Rest the chicken 5 minutes, then slice into strips.
4Build bowls: cilantro-lime rice on the bottom, then black beans, corn, sliced chicken, avocado, pico de gallo, sour cream, and a squeeze of lime.
5Top with shredded cheese and hot sauce to taste.

Nutrition Information

Estimated per serving: 1 of 4 servings.

790Calories

45 gProtein

115 gCarbohydrates

17 gTotal Fat

4 gSaturated Fat

16 gFiber

5 gTotal Sugars

520 mgSodium

90 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Pound the chicken to even thickness before seasoning so it cooks evenly and stays juicy.
For cilantro-lime rice, stir fresh chopped cilantro and lime juice into cooked rice right before serving.
Let the chicken rest before slicing — cutting too early means juices run out onto the board instead of staying in the meat.

Substitutions

chicken breasts → chicken thighs or ground turkey Thighs stay juicier. Ground turkey with taco seasoning is faster.

cilantro-lime rice → brown rice or cauliflower rice Brown rice adds fiber; cauliflower rice drops the carbs.

sour cream → Greek yogurt for higher protein Nearly the same tang and creaminess with more protein.

Storage Instructions

Store components separately for up to 4 days. Great for meal prep — assemble when ready to eat.

Make Ahead

Cook chicken and rice ahead. Portion beans and corn. Assemble fresh bowls each day for perfect meal prep.

Freezing

Freeze Chicken Burrito Protein Bowls only if you need longer storage: cool it promptly, pack it airtight in meal-size portions, and thaw it in the refrigerator. Reheat cooked leftovers thoroughly before serving.

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