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Delicious chicken burrito protein bowl with fresh ingredients and vibrant colors.

Chicken Burrito Protein Bowl

A nutritious and satisfying protein bowl inspired by classic burrito ingredients, featuring lean chicken, vibrant vegetables, and zesty flavors.
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Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For Marinating the Chicken
  • 2 tablespoons olive oil Provides a rich base for marinating the chicken; avocado oil works well too.
  • 3 tablespoons lime juice Zesty and refreshing; if you don’t have fresh limes, bottled juice is a fine substitute.
  • 3 chipotle chilis chipotle chilis in adobo sauce (finely chopped, plus 1 ½ tablespoon adobo sauce) Adds smokiness and heat; adjust to your spice preference.
  • 1.5 teaspoons garlic powder Amplifies flavor; fresh garlic can be used for a stronger taste.
  • ¾ teaspoon salt Essential for balancing flavors; feel free to adjust based on dietary needs.
  • 1.5 pounds chicken breast (cut into strips) The protein powerhouse of the dish; keep skinless chicken for a leaner option.
For Cooking Rice
  • 1 cup long-grain white rice (rinsed) Acts as the meal's hearty base; brown rice is a healthier alternative.
  • 1.5 cups water To cook the rice; broth could elevate the flavor.
  • ¼ teaspoon salt To season the rice; ensure you taste as you go!
For Assembling the Bowl
  • 1 lime lime (zested plus 2 tbsp fresh lime juice) Brightens the entire bowl.
  • ¼ cup chopped cilantro Freshness that ties everything together; you can skip it if you’re not a fan.
  • 1 head romaine lettuce (chopped) Adds a refreshing crunch; swap with spinach or kale if preferred.
  • 1 cup tomatoes (diced) Bursts of sweetness; choose your favorite variety.
  • 1 avocado avocado (chopped) Creamy and perfect for balancing the heat; simply omit if you want a lighter dish.
  • 1 cup frozen corn (thawed) Sweetness that compliments the smoky flavors; feel free to use fresh corn.
  • 1 can black beans (rinsed and drained) Nutrient-dense protein and fiber; other beans can be utilized as a substitute as well.
  • ½ small red onion (chopped) Adds crunch and depth; red onion mellows when added raw.

Method
 

Marinate the Chicken
  1. In a large bowl, stir together olive oil, lime juice, chopped chipotle chilis, adobo sauce, garlic powder, and salt.
  2. Add the chicken strips and toss to coat well. Cover it and let it sit in the refrigerator for at least 2 hours or up to overnight.
Cook the Chicken
  1. Heat a large pan over medium-high heat. Once hot, remove the chicken from the marinade and add it to the pan.
  2. Cook it for about 5 minutes, stirring occasionally, until cooked through. Set aside.
Prepare the Rice
  1. To make rice, add 1 ½ cups of water and ¼ teaspoon salt to a pot of boiling water.
  2. Stir in the rice and return it to a boil. Reduce the heat, cover, and simmer for about 15-18 minutes until the water is absorbed and the rice is tender.
  3. Fluff with a fork and toss in the lime zest, lime juice, cilantro, and additional salt to taste.
Assemble the Bowl
  1. In a serving bowl, layer the rice and chopped romaine lettuce at the bottom.
  2. Top it with the cooked chicken, diced tomatoes, avocado, thawed corn, black beans, and diced red onion.

Notes

To ensure every bite is perfect, make sure to marinate your chicken in lime juice and chipotle chilies for at least a couple of hours. Add fresh salsa on top for more flavor. Use leftovers for meal prep to save time during a busy week.