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Grilled chicken burrito bowl with rice, avocado, black beans, corn, salsa, sour cream, cilantro, and lime.
Nimble Chef

High Protein Chicken Burrito Bowl

This High Protein Chicken Burrito Bowl is packed with juicy seasoned chicken thighs, rice, black beans, corn, avocado, and Greek yogurt for a satisfying meal that delivers approximately 45–50 grams of protein per serving. Perfect for healthy lunches, meal prep, and easy weeknight dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Mexican-Inspired
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 lime, juiced
  • salt and black pepper to taste
  • 2 cups long-grain white rice
  • 4 cups chicken broth
  • 1 bay leaf (optional)
  • 1 can black beans, rinsed and drained
  • 1 can sweet corn, drained
  • 2 cups shredded romaine lettuce
  • 1 avocado, sliced
  • 1 cup pico de gallo
  • 1 cup plain full-fat Greek yogurt

Equipment

  • cast iron skillet
  • mixing bowl
  • rice cooker or saucepan
  • knife
  • Cutting board

Method
 

  1. Rinse the rice until the water runs clear. Cook it in chicken broth with a pinch of salt and a bay leaf if using. Cover and cook until tender, then let it rest off the heat.
  2. Combine olive oil, cumin, smoked paprika, garlic powder, onion powder, chili powder, oregano, lime juice, salt, and pepper in a bowl. Toss the chicken thighs in the marinade and let sit for at least 15 minutes.
  3. Heat a cast iron skillet over medium-high heat. Cook the chicken thighs for 5–6 minutes per side until deeply browned and cooked through. Rest for 5 minutes before slicing.
  4. In the same skillet, add the black beans and corn. Season lightly with cumin and salt, then cook for 2–3 minutes until heated through.
  5. Divide the rice among serving bowls. Arrange the sliced chicken, black beans, corn, lettuce, avocado, pico de gallo, and Greek yogurt on top.
  6. Finish with a squeeze of fresh lime juice and serve immediately.

Notes

For extra flavor, marinate the chicken overnight. Swap white rice for cauliflower rice for a lower-carb option. Use chicken breast instead of thighs if preferred, adjusting the cook time to avoid drying out. Store components separately for meal prep and add fresh toppings just before serving.