Why This Chicken Burrito Bowl is Your New Healthy Staple
This isn’t just a tasty throw-together meal. Every component is chosen for its nutritional benefits, creating a bowl that fuels your body, keeps you full for hours, and aligns with health goals—whether that’s weight management, muscle building, or just consistent, clean eating.
High-Protein Lean Chicken
The star of the show. We’re using boneless, skinless chicken breast, marinated in zesty lime and smoky spices, then cooked until juicy. This lean protein is crucial for muscle repair, boosts metabolism, and is incredibly satiating, helping you avoid those afternoon energy slumps. The simple marinade infuses so much flavour, you’ll never find it bland.
Fibre-Rich Beans and Whole Grains
Forget the white rice. We’re building our base with either brown rice or quinoa, both whole grains that provide complex carbohydrates for sustained energy. Paired with black beans or kidney beans, this combination delivers a massive fibre punch. This duo supports healthy digestion, promotes better blood-sugar control, and adds a hearty, satisfying texture to every bite.
Colourful Vegetables for Vitamins & Crunch
The more colour, the better! We’re adding crisp lettuce, juicy tomatoes, sweet corn, and creamy avocado. This rainbow isn’t just for looks—it’s a direct injection of vitamins, minerals, and antioxidants. These fresh elements add crucial micronutrients and that essential fresh crunch that makes the bowl feel alive.
Smart Fats & Lighter Sauces
We get our healthy fats from sources like olive oil in the marinade and avocado in the bowl (or blended right into the sauce!). Instead of heavy, calorie-dense sour cream, I love a quick yogurt-avocado sauce. It’s creamy, tangy, and adds protein and good fats without weighing you down.
Ingredients for 2 Servings (Easy to Double for Meal Prep!)
For the Marinated Chicken:
300-350g boneless, skinless chicken breast, cut into strips
1 tbsp olive oil
Juice of 1 lime
1 tsp each: garlic powder, smoked paprika, ground cumin
½ tsp ground coriander
Salt and black pepper to taste
For the Bowl Base:
1 cup cooked brown rice or quinoa (about ½ cup uncooked)
1 cup canned black beans, rinsed and drained
½ cup sweet corn kernels (canned, frozen/thawed, or fresh)
Fresh Toppings:
2 cups shredded romaine lettuce or mixed greens
1 large tomato, diced (or ½ cup fresh salsa)
¼ cup finely diced red onion (optional)
1 ripe avocado, sliced or diced
Lime wedges, for serving
Fresh coriander (cilantro), chopped
For the Lighter Creamy Sauce (Optional but Recommended):
⅓ cup plain Greek yogurt
¼ of an avocado
Juice of ½ lime
1 small garlic clove, minced (or a pinch of garlic powder)
Salt and pepper to taste
Water to thin, if needed
Quick Substitution Notes: Use chicken thighs for more flavour/fat, cauliflower rice for a low-carb version, or skip the chicken and add extra beans/grilled tofu for a vegetarian bowl. Grated cheese is a tasty optional add-in if it fits your goals.
Step-by-Step Cooking & Assembly Instructions
Total Time: 35-40 minutes (less if using pre-cooked rice)
Marinate the Chicken: In a medium bowl, whisk together the olive oil, lime juice, and all spices (garlic powder, smoked paprika, cumin, coriander, salt, pepper). Add the chicken strips and toss until evenly coated. Let it marinate for at least 15 minutes (or up to 4 hours in the fridge) while you prep other components.
Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken strips in a single layer. Cook for 5-7 minutes, turning occasionally, until golden brown on the outside and cooked through (internal temperature of 74°C/165°F). Transfer to a plate and let rest for a few minutes before slicing.
Prepare the Base & Toppings: While the chicken cooks, reheat your rice/quinoa if needed. Gently warm the black beans and corn in a small saucepan or the microwave. Chop all your fresh vegetables—lettuce, tomato, onion, avocado.
Make the Sauce: In a small blender or with a whisk, combine the Greek yogurt, avocado, lime juice, minced garlic, salt, and pepper. Blend until smooth, adding a teaspoon of water at a time until it reaches a drizzle-able consistency.
Assemble Your Bowls: This is the fun part! In each bowl, start with a base of rice or quinoa. Arrange sections of the warm chicken, black beans, and corn around the bowl. Pile on the fresh lettuce, tomatoes, and avocado. Drizzle generously with the creamy sauce. Finish with a squeeze of fresh lime juice and a sprinkle of fresh coriander.
Pro-Tip: To keep avocado from browning if prepping ahead, store it with the pit and squeeze a little lime juice over the exposed flesh. Assemble bowls with cold ingredients (lettuce, sauce, avocado) just before eating for the best texture.
Nutrition Breakdown & Who This Recipe Is For
Estimated per serving (with brown rice, sauce, and ½ avocado):
Calories: ~550-600
Protein: 40-45g
Carbohydrates: 55-60g
Fat: 20-22g
Fiber: 14-16g
This high-protein chicken bowl is perfectly balanced, making it ideal for:
Fitness enthusiasts looking for a post-workout meal to support muscle recovery.
Busy professionals who need a reliable, packable lunch that beats sad desk salads.
Anyone seeking a healthier, homemade alternative to fast-food burritos or takeout.
Families – let everyone build their own bowl with their favourite toppings!
Variations, Swaps & Masterful Meal-Prep Guide
The beauty of this bowl is its flexibility. Here are my favourite twists:
Low-Carb/Keto Swap the rice for cauliflower rice and double up on the lettuce. Be mindful of corn and beans.
Extra-Protein Powerhouse Increase the chicken portion and add a scoop of pinto beans alongside the black beans.
Spicy Fiesta Add sliced jalapeños to the toppings, use a spicy salsa, or mix chipotle powder into the chicken marinade or sauce.
Vegetarian Delight Omit the chicken. Use a can of drained, cubed halloumi (pan-fried until golden) or extra-firm tofu (pressed and cubed, then marinated and cooked as per the chicken instructions). Load up on beans and roasted veggies.
Meal-Prep Magic
This chicken burrito bowl meal prep is a game-changer for busy weeks.
Cook & Store Separately Portion the cooked chicken, rice/quinoa, and bean/corn mix into individual airtight containers. Keep the sauce in a small separate container.
Keep it Fresh Store chopped lettuce, tomato, and onion in a container with a paper towel to absorb moisture. Pack avocado whole and slice it fresh, or use a quality guacamole mini-cup.
Assembly: When ready to eat, reheat the chicken, rice, and bean mix if desired. Top with the cold, fresh ingredients and sauce. The components will stay fresh for 3-4 days in the fridge.
On-the-Go: Use a bento-style container with compartments to keep everything separate until you’re ready to mix and enjoy.
Disclaimer
- This recipe post is for general informational purposes only and is not intended as medical or nutritional advice. Please consult with a healthcare professional or registered dietitian for guidance tailored to your individual health needs and goals. Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.
- I hope this healthy burrito bowl recipe becomes a trusted favourite in your kitchen as it is in mine. It’s proof that eating well doesn’t mean sacrificing flavour or satisfaction. Did you try it? I’d love to hear how you made it your own! Rate the recipe below, leave a comment with your favourite variation, or share your beautiful bowl creations with me on social media. Happy prepping