A vibrant and healthy lunch bowl packed with seasoned grilled chicken, cilantro-lime brown rice, black beans, and fresh vegetables, offering a perfect balance of protein, carbs, and healthy fats.
A vibrant and satisfying meal in a bowl! It features seasoned grilled chicken, zesty cilantro-lime rice, hearty black beans, and fresh pico de gallo. A healthy, customizable classic perfect for lunch or dinner.
Prep25 min
Cook35 min
Servings4
Serving size: 1 bowl
603cal
51gprotein
57gcarbs
Ingredients
500 g chicken breast (boneless, skinless, cut into bite-sized pieces)
Chicken and black beans provide over 30g of protein for muscle repair and satiety.
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Rich in Fiber
Brown rice, beans, and vegetables offer significant fiber for digestive health and blood sugar control.
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Healthy Fats
Avocado in guacamole provides monounsaturated fats that support heart health.
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Sustained Energy
Complex carbs from brown rice and beans ensure a steady release of energy, preventing afternoon slumps.
Frequently Asked Questions
Is a Chicken Burrito Bowl healthy?
Yes, it's a highly balanced meal. It provides lean protein from chicken, complex carbohydrates from brown rice, high fiber from beans and vegetables, and healthy fats from guacamole, making it a nutritious and satisfying choice.
How many calories are in this Chicken Burrito Bowl?
This specific healthy version contains approximately 605 calories. Calorie counts can vary widely from 500 to over 1000 calories depending on ingredients like cheese, sour cream, and portion sizes.
Can I meal prep a burrito bowl?
Absolutely. Cook the chicken, rice, and beans in advance and store them in separate containers in the fridge. Assemble the bowl just before eating and add fresh toppings like pico de gallo and guacamole for the best texture and flavor.
How can I make a burrito bowl lower in carbs?
To lower the carbohydrate content, you can replace the brown rice with cauliflower rice or use a base of fresh lettuce to create a burrito salad.
What can I serve with a Chicken Burrito Bowl?
A burrito bowl is a complete meal on its own. However, it pairs well with a light beverage like lime-infused water, iced tea, or a Mexican lager.
A vibrant and healthy lunch bowl packed with seasoned grilled chicken, cilantro-lime brown rice, black beans, and fresh vegetables, offering a perfect balance of protein, carbs, and healthy fats.
This tex_mex dish is perfect for lunch. With 602.76 calories and 50.51g of protein per serving, it's a high_protein, high_fiber, weight_loss, heart_healthy option for your meal plan.
18gfat
0.25 cup coriander leaves (freshly chopped, divided)
1 pcs green chili (finely chopped, adjust to taste)
1 pcs corn (fresh cob, kernels removed)
2 cup romaine lettuce (shredded)
0.5 cup cheddar cheese (shredded)
0.5 cup yogurt (plain, whisked)
0.75 tsp salt (divided for all components)
Instructions
1
Cook the black beans
Drain the soaked black beans. In a pressure cooker, add the beans, 2 cups of fresh water, and 1/4 tsp salt.
Pressure cook for 4-5 whistles or until the beans are soft and cooked through.
Once cooked, lightly mash some beans if you prefer a thicker consistency. Set aside.
2
Prepare the cilantro lime rice
In a pot, bring 2 cups of water and 1/4 tsp salt to a boil.
Add the rinsed basmati rice, stir once, reduce heat to low, cover, and cook for 15-18 minutes until all water is absorbed.
Turn off the heat and let it sit covered for 5 minutes.
Fluff the rice with a fork. Stir in half the chopped cilantro and about 2 tbsp of the lime juice.
3
Marinate and cook the chicken
In a bowl, combine the chicken pieces, 1 tbsp olive oil, 2 tbsp lime juice, minced garlic, chili powder, cumin powder, onion powder, 1/4 tsp salt, and black pepper.
Mix well and let it marinate for at least 15 minutes.
Heat the remaining 1 tbsp olive oil in a skillet over medium-high heat.
Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and lightly browned. The internal temperature must reach 165°F (74°C).
Remove from heat and set aside.
4
Prepare the toppings
For the pico de gallo, combine the diced tomatoes, half of the chopped red onion, green chili, and the remaining cilantro in a bowl.
Add the remaining lime juice and a pinch of salt. Mix gently and let it sit for 10 minutes.
Meanwhile, boil or steam the fresh corn kernels for 3-4 minutes until tender. Drain and set aside.
5
Assemble the burrito bowls
Divide the cilantro lime rice equally among four bowls.
Top the rice with portions of the cooked chicken, black beans, corn kernels, and pico de gallo.
Add shredded lettuce and the remaining chopped red onion.
Finish with a sprinkle of shredded cheddar cheese and a dollop of yogurt. Serve immediately.
