High Protein Chicken Burrito Bowl is a great meal when you want something filling, fresh, and not boring.
This recipe is made with seasoned chicken breast, brown rice, black beans, corn, romaine lettuce, tomatoes, red bell pepper, red onion, shredded Mexican cheese, cilantro, and a creamy salsa yogurt sauce that ties the bowl together.
This high protein meal makes lunch or dinner feel planned without being fussy. It has the burrito bowl stuff people actually want, like rice, beans, cheese, lime, and salsa, but it also keeps the protein high with chicken breast and Greek yogurt in the sauce.
Serve it for a weeknight dinner, pack it for lunch, or prep the ingredients ahead so bowls are ready when you are. A large skillet works well for cooking the chicken, and a small bowl and whisk are helpful for the sauce.
Why You’ll Love This High Protein Chicken Burrito Bowl
High Protein Meal
This bowl has chicken breast, black beans, Greek yogurt, and cheese, giving each serving a strong amount of protein.
Great for Meal Prep
The chicken, rice, beans, corn, and chopped vegetables can be stored separately, then assembled when ready to serve.
Tex-Mex Ingredients
Chili powder, cumin, smoked paprika, salsa, lime, black beans, corn, and cilantro give this bowl a burrito-style flavor.
Filling Without Being Heavy
Brown rice, beans, vegetables, and chicken make this a full meal in one bowl.
Creamy Sauce Without Much Work
The salsa yogurt sauce adds creaminess and tang with Greek yogurt, salsa, lime juice, and spices.
Ingredient Substitutions
Chicken Breast
Boneless skinless chicken thighs can be used instead of chicken breast. They may need a little extra cooking time.
Brown Rice
White rice, cauliflower rice, quinoa, or cilantro lime rice can be used in place of brown rice.
Black Beans
Pinto beans or kidney beans can replace black beans.
Corn
Fresh corn, frozen corn, or canned corn can all work. Drain canned corn well before using.
Romaine Lettuce
Iceberg lettuce, green leaf lettuce, or chopped spinach can be used instead of romaine.
Cherry Tomatoes
Grape tomatoes or diced Roma tomatoes can be used.
Red Bell Pepper
Yellow, orange, or green bell pepper can replace red bell pepper.
Mexican Cheese Blend
Cheddar, Monterey Jack, pepper jack, or a small amount of crumbled cotija can be used.
Greek Yogurt
Plain regular yogurt or sour cream can be used for the sauce. The texture and protein amount may change.
Salsa
Use mild, medium, or hot salsa based on preference. Pico de gallo can also work if it is finely chopped.
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High Protein Chicken Burrito Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 1½ pounds boneless skinless chicken breast
- 1 tablespoon olive oil
- 1½ teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups cooked brown rice
- 1 cup black beans well drained and rinsed
- 1 cup corn well drained
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes halved
- ½ cup red bell pepper diced
- ¼ cup red onion finely chopped
- ¼ cup shredded reduced-fat Mexican cheese blend
- 2 tablespoon fresh chopped cilantro
- 1 lime cut into wedges
For the Creamy Salsa Yogurt Sauce:
- ½ cup plain nonfat greek yogurt
- 3 tablespoon salsa
- 1 tablespoon lime juice
- 1 tablespoon water
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- ⅛ teaspoon ground cumin
- ⅛ teaspoon salt
Instructions
- Pat the chicken dry with paper towels.
- Sprinkle the chicken with chili powder, garlic powder, cumin, smoked paprika, onion powder, salt, and black pepper.
- In a large skillet, heat the olive oil over medium heat.
- Add the chicken to the skillet. Cook the chicken for 6 to 7 minutes.
- Using tongs, turn the chicken over. Cook the chicken for another 6 to 7 minutes, or until the internal temperature reaches 165 degrees F.
- Transfer the chicken to a cutting board. Let the chicken rest for 5 minutes.
- Slice or dice the chicken.
- In a small bowl, add the Greek yogurt, salsa, lime juice, water, garlic powder, chili powder, cumin, and salt. Using a whisk, mix until smooth.
- Divide the cooked brown rice evenly between 4 bowls. Add the chopped romaine lettuce to each bowl.
- Top each bowl with chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, shredded cheese, and cilantro.
- Drizzle each bowl with the creamy salsa yogurt sauce. Serve with lime wedges.
Notes
Storing and Reheating
Store in the Refrigerator – Store in airtight containers in the refrigerator for up to 4 days. Store the Sauce Separately – Keep the creamy salsa yogurt sauce in a separate airtight container in the refrigerator. Reheat in the Microwave – Place the chicken, rice, beans, and corn in a microwave-safe bowl. Heat in 30-second intervals until warm. Reheat on Stovetop – Place the chicken, rice, beans, and corn in a skillet with 1 to 2 tablespoons water. Warm over low heat, stirring until heated through. Add Fresh Ingredients After Reheating – Add romaine lettuce, tomatoes, red bell pepper, red onion, cheese, cilantro, sauce, and lime wedges after the warm ingredients are heated.Nutrition
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