High-Protein Chicken Burrito Bowls Prep
Chipotle-style chicken burrito bowls with cilantro rice, corn salsa, and black beans—high-protein USA meal prep that reheats beautifully. Grill or sear chicken to 165°F and assemble five grab-and-go bowls.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 3 cups cooked rice
- Juice of 1 lime
- 1/4 cup cilantro, chopped
- 1 can (15 oz) black beans, rinsed
- 1 cup corn kernels (frozen, thawed, or fire-roasted)
- 1 cup salsa or pico de gallo
- Optional: shredded lettuce, light cheddar, Greek yogurt
🔧Kitchen Tools Needed
- Grill pan or skillet
- Thermometer
- Meal-prep containers
- Mixing bowl
📝Instructions
- 1
Mix oil, chili powder, cumin, paprika, garlic powder, and salt. Coat chicken; marinate 20 minutes in the fridge.
- 2
Grill or pan-sear chicken over medium-high until 165°F, about 5–7 minutes per side. Rest 5 minutes; slice or dice.
- 3
Fluff rice with lime juice and cilantro.
- 4
Warm beans and corn until hot.
- 5
Layer rice, chicken, beans, corn, and salsa in containers. Pack cold toppings separately.
- 6
Refrigerate within 2 hours up to 4 days. Reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 455
🏷️Recipe Tags
❓Frequently Asked Questions
Air fryer chicken?
Air fry at 375°F about 12–16 minutes until 165°F, flipping halfway.
Rice free?
Serve over shredded cabbage or cauliflower rice.
Spice level?
Add chipotle in adobo or hot sauce to the marinade for more heat.
Food safety?
Chicken to 165°F; marinate cold; chill within 2 hours; reheat leftovers to 165°F.
