Chicken Burrito Bowl
Chipotle-style burrito bowl with seasoned chicken, cilantro-lime rice, black beans, corn, and all the toppings.
Chipotle-style burrito bowl with seasoned chicken, cilantro-lime rice, black beans, corn, and all the toppings.
Per serving · Adjust servings below to scale ingredients
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Season chicken with chili powder, cumin, paprika, garlic powder, salt, and pepper. Grill or sear 5-6 minutes per side.
Mix cooked rice with lime juice and fresh cilantro.
Warm black beans and corn in a small pot or microwave.
Slice chicken against the grain.
Build bowls: cilantro-lime rice, black beans, corn, sliced chicken, avocado, cheese, salsa, and desired toppings.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Chicken Burrito Bowl delivers 40g of protein at 510 calories — that's 13 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 31% of total calories in this dish. The 52g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 16g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption. At 10g of dietary fiber per serving, this recipe also supports gut health and helps sustain fullness between meals.
Chicken Burrito Bowl is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 40g of protein and 510 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. For batch cooking, cook a double portion of chicken and store it plain in the fridge; sauce and reheat each portion separately to keep the texture from going soggy.
Keeps well in an airtight container in the fridge for 3-4 days. Reheat gently — add a splash of water or broth if the sauce thickens.
Swap heavy cream for coconut cream (dairy-free) or half-and-half (lighter). The sauce will be thinner but still delicious. Greek yogurt stirred in at the end also works.
The two most common causes: the pan isn't hot enough before the chicken goes in (heat oil until shimmering), or the chicken is wet (pat dry with paper towels). Don't force it — a properly seared piece releases cleanly when the crust forms.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
