High Protein Chicken Burrito Bowl
High Protein Chicken Burrito Bowl with chicken breast, brown rice, black beans, corn, romaine, and creamy salsa yogurt sauce. A healthy Tex-Mex meal prep dinner.
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
Calories: 614kcalCarbohydrates: 72gProtein: 56gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 114mgSodium: 732mgPotassium: 1904mgFiber: 13gSugar: 7gVitamin A: 5533IUVitamin C: 46mgCalcium: 231mgIron: 5mg
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