Chicken Burrito Bowls – High-Protein Meal Prep
Chicken Burrito Bowls are high-protein meal-prep heroes with grilled chicken, quinoa, black beans, corn and a creamy Greek yogurt-lime sauce.
Chicken Burrito Bowls are the high-protein meal-prep dinner I make almost every week. They bring together grilled chicken, fluffy quinoa, black beans, and corn with a bright Greek yogurt-lime sauce that ties everything together. The whole bowl comes together in about 35 minutes, and each serving has around 45g of protein.
Why You'll Love These Chicken Burrito Bowls
- High protein and satisfying: each bowl has about 45g of protein from the chicken, quinoa, and black beans.
- Meal-prep ready: the cooked elements hold well in the fridge for up to 4 days, so lunch is already handled.
- A bright sauce without heaviness: Greek yogurt and fresh lime create a creamy, tangy sauce that doesn't weigh down the bowl.
- Easy cleanup: you only need one pot and one large skillet or grill pan.
Ingredient Notes
Chicken breast is the high-protein base here, but boneless, skinless chicken thighs work just as well and are a little more forgiving if you tend to overcook chicken. Quinoa gives the bowls a nutty flavor plus another plant-based protein boost; brown rice or cauliflower rice are easy swaps if you want a different base. Canned black beans and frozen corn are convenient choices that still taste great, so there is no need to soak beans or cut corn off the cob. The yogurt-lime sauce is made with plain Greek yogurt, fresh lime juice, and just a little garlic powder, and it stays bright and creamy in the fridge.
How to Make Chicken Burrito Bowls
The method is simple: start the quinoa, make the sauce, and season the chicken while the quinoa simmers. Sear the chicken in a hot grill pan or skillet until it reaches 165°F, then let it rest before slicing. Warm the beans and corn in the same pan while the chicken rests, then assemble everything into bowls. The key is to let the chicken rest and to keep the sauce separate until serving.
Tips for the Best Chicken Burrito Bowls
- Pat the chicken dry with paper towels before seasoning so the spices and oil adhere evenly and the chicken gets a nice sear.
- Use a meat thermometer if you have one; pull the chicken off the heat at 165°F and don't cut into it right away.
- Let the chicken rest for at least 5 minutes after cooking so the juices settle into the meat.
- Taste the yogurt-lime sauce after mixing and add an extra squeeze of lime or a pinch of salt if you would like it brighter.
- If you are meal-prepping, store the sauce in its own container so the quinoa and beans don't become soggy.
Make Ahead and Storage
These bowls are designed for busy weeks. Cook the quinoa, chicken, beans, and corn, then cool everything completely before packing. Store each component in a separate airtight container in the fridge for up to 4 days; keep the yogurt-lime sauce separate until you are ready to eat. You can also freeze the cooked chicken, quinoa, beans, and corn for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator and reheat gently in the microwave or in a skillet, adding a small splash of water to the quinoa and beans if they need moisture. Reheat the chicken slowly so it stays tender, then add the sauce after reheating.
What to Serve With Chicken Burrito Bowls
These bowls are a complete meal on their own, but they go nicely with a few easy extras. Sliced avocado adds creaminess, while a handful of tortilla chips gives the bowl some crunch. You could also add a simple tomato salsa, roasted peppers, or a side salad with a lime vinaigrette. Keep the extras light so the quinoa, chicken, and black beans stay the stars of the meal.
Ingredients
- 1 1/2 lb boneless, skinless chicken breast
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder, divided
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 3/4 cup quinoa, rinsed
- 1 1/2 cups water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1/2 cup plain Greek yogurt
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
Cook the Quinoa
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and let stand for 5 minutes before fluffing with a fork.
Make Lime Sauce
In a small bowl, stir together the Greek yogurt, lime juice, 2 tablespoons of the cilantro, 1/4 teaspoon garlic powder, and a pinch of salt. Cover and refrigerate while you cook the chicken.
Season the Chicken
In a small bowl, mix the chili powder, cumin, smoked paprika, remaining garlic powder, remaining salt, and black pepper. Rub the chicken with olive oil, then coat it evenly with the spice mixture.
Sear the Chicken
Heat a grill pan or large skillet over medium-high heat. Cook the chicken for 6 to 7 minutes per side, until the internal temperature reaches 165°F. Transfer it to a cutting board and let it rest for 5 minutes before slicing.
Warm Beans and Corn
Return the pan to medium heat and add the black beans and corn. Cook, stirring occasionally, for 3 to 4 minutes until warmed through. Season with a pinch of salt.
Assemble the Bowls
Divide the quinoa among 4 bowls. Top with the bean-corn mixture, sliced chicken, a generous drizzle of the yogurt-lime sauce, and the remaining cilantro. Serve immediately.
Notes
- Use boneless, skinless chicken thighs instead of breasts if you prefer a juicier, richer bite.
- No grill pan? A regular large skillet or cast-iron skillet works well; just heat it until it is nicely hot.
- Keep the yogurt-lime sauce separate from the other components until you are ready to eat for best texture.
- Cook the chicken to 165°F and let it rest for 5 minutes before slicing to keep it juicy.
Nutrition Facts
Frequently asked questions
How long does it take to make Chicken Burrito Bowls?
Chicken Burrito Bowls take about 35 minutes from start to finish. You will spend about 15 minutes prepping and 20 minutes cooking, including the quinoa and grilled chicken.
Can I make Chicken Burrito Bowls ahead for meal prep?
Yes. Cook the quinoa, chicken, beans, and corn, then let everything cool. Pack the components in separate containers and keep the yogurt-lime sauce on the side; you can store the bowls in the fridge for up to 4 days.
Can I freeze Chicken Burrito Bowls?
Yes. Freeze the cooked chicken, quinoa, beans, and corn in a freezer-safe container without the yogurt-lime sauce for up to 2 months. Thaw overnight in the fridge before reheating.
How much protein is in Chicken Burrito Bowls?
Each Chicken Burrito Bowl has about 45g of protein thanks to the grilled chicken, quinoa, and black beans. The exact number can vary slightly depending on the size of the chicken breasts.
Can I use chicken thighs for Chicken Burrito Bowls?
Yes, boneless skinless chicken thighs work well in Chicken Burrito Bowls. They are a little juicier than breasts and cook in roughly the same time, so just check for an internal temperature of 165°F.
