When Hunger Strikes After Work, This High Protein Chicken Burrito Bowl Hits the Spot

It’s one of those evenings where you walk in the door, the clock’s already creeping past dinner time, and your stomach’s rumbling louder than the TV background noise. You want something that feels like a treat but won’t leave you crashing an hour later. This high protein chicken burrito bowl is exactly what I reach for — it’s filling but fresh, with just enough spice to wake up your taste buds without overwhelming the senses.

I remember the first time I made it, the kitchen filled with the smell of cumin and smoked paprika, mingling with the subtle sweetness of corn and the zing of fresh lime. I was juggling a call and almost forgot the rice simmering on the stove, but catching that little distraction just in time made it all the more satisfying. When I finally sat down, fork in hand, the tender grilled chicken against the creamy avocado and sharp red onion was a perfect balance. Honestly, I might have been a little too eager and missed a quick photo before diving in.

Why You’ll Love It:

• It’s a balanced meal with protein, fiber, and fresh veggies — so you feel nourished and satisfied.
• The spices add warmth without being overwhelming, but you can easily dial the heat up or down.
• It’s simple — and that’s kind of the point. No fuss, just good food you can assemble and enjoy quickly.
• The combination of hot rice and warm beans with cool avocado and yogurt creates an inviting mix of textures and temperatures.

If you’re worried about leftovers, this bowl holds up well in the fridge for a couple of days. Just keep the avocado separate until serving to keep it looking fresh.

High Protein Chicken Burrito Bowl

Print Recipe

A flavorful and nutritious high protein chicken burrito bowl packed with grilled chicken, black beans, brown rice, and fresh vegetables, perfect for a healthy and satisfying meal.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4

Ingredients

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1 cup brown rice
2 cups water
1 pound boneless, skinless chicken breast
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup canned black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
1 medium red bell pepper, diced
1 medium avocado, diced
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
1 lime, cut into wedges
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup plain Greek yogurt

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Instructions

Rinse the brown rice under cold water until water runs clear.
In a medium saucepan, combine the brown rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40 minutes or until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.
While the rice cooks, prepare the chicken. In a small bowl, mix the cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper.
Pat the chicken breasts dry with paper towels and rub both sides evenly with the spice mixture.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove the chicken from the skillet and let rest for 5 minutes, then slice into strips.
In a small saucepan, heat the black beans and corn over medium heat until warmed through, about 3-4 minutes.
To assemble the burrito bowls, divide the cooked brown rice evenly among four bowls.
Top each bowl with sliced chicken, warmed black beans and corn, diced red bell pepper, diced avocado, chopped cilantro, and chopped red onion.
Sprinkle shredded cheddar cheese over each bowl.
Add a dollop of plain Greek yogurt on top and garnish with a lime wedge on the side.
Serve immediately by squeezing fresh lime juice over the bowl before eating.

Kitchen Notes:

Nothing fancy needed here — a skillet and a pot for the rice are all it takes. I usually serve this bowl with a crisp side salad or some simple tortilla chips to scoop up any extras. If you’re feeling adventurous, swapping brown rice for quinoa or adding a handful of chopped fresh jalapeño can add a nice twist, though I haven’t tested all of these variations extensively. Sometimes I toss in a few cherry tomatoes or swap cheddar for a sprinkle of cotija cheese, depending on what’s in the fridge.

FAQ:

Can I use chicken thighs instead? Absolutely. They’ll be juicier and might need a slightly longer cook time.

Is this bowl good for meal prep? Yes, just keep avocado and yogurt separate until serving to avoid browning and sogginess.

Can I make it vegetarian? Swap chicken for extra beans or grilled tofu, though it won’t be as high in protein.

When the evening calls for a meal that’s both nourishing and satisfying, this chicken burrito bowl delivers every time. Give it a try and see how quickly it becomes a go-to in your weeknight rotation.