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Finished burrito bowl in a white bowl with rice, seasoned chicken, black beans, corn, avocado, pico de gallo, lime wedges and avocado sauce.
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Chicken Burrito Bowl (High Protein!)

My chicken burrito bowl is the perfect meal for a family dinner or for simple meal prep that can be enjoyed for days. I love serving these bowls with crispy chips, spicy salsa, and my tasty avocado sauce or avocado crema. Best of all, this recipe is highly customizable with any toppings or ingredients of choice.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner Recipes
Cuisine: American, Mexican
Servings: 4 servings
Calories: 758kcal
Author: Samantha Erb

Ingredients

Chicken Burrito Bowl:

  • 1.5 pounds chicken breast diced
  • ½ tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ¼ teaspoon sugar
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ⅛ teaspoon cayenne
  • 14 ounces corn canned, drained
  • 14 ounces black beans canned, drained
  • 10 ounces pico de gallo
  • 1 bunch cilantro
  • 2 limes
  • 1 avocado
  • 3 cups leftover rice

Avocado sauce:

  • 1/2 avocado
  • ¼ cup greek yogurt
  • 2 tablespoons cilantro chopped
  • 2 tablespoons lime juice fresh
  • salt to taste
  • pepper to taste
  • Water to help blend the sauce

Instructions

Chicken Burrito Bowl:

  • Cube the chicken on a cutting board.
  • Combine the seasonings and use 2 tablespoons per 1.5 pounds of chicken.
  • Drizzle a little olive oil in a hot skillet then place the diced chicken, and the seasoning in the skillet and cook until it is done. About 5-8 minutes.
  • Heat up the corn and beans in the microwave, covered, in 30-second increments until warmed. Season them with salt and pepper to taste.
  • Fill the bowl with a serving of rice, and top with the chicken, corn, beans, and pico. Top that with squeezes of lime wedges, avocado and chopped cilantro.

Avocado Sauce:

  • In a small food processor add the avocado, yogurt, cilantro, lime juice, salt and pepper and a splash of water. Blend until smooth, adding more water to make the desired consistency. Add seasoning to taste.

Notes

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Leftovers can be eaten cold or reheated without toppings.

Nutrition

Calories: 758kcal | Carbohydrates: 98g | Protein: 56g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1141mg | Potassium: 1786mg | Fiber: 19g | Sugar: 12g | Vitamin A: 2393IU | Vitamin C: 31mg | Calcium: 99mg | Iron: 5mg