Fresh, colorful, and bursting with flavor, this High-Protein Grilled Chicken Burrito Bowl is loaded with juicy grilled chicken, fluffy rice, black beans, sweet corn, crisp vegetables, creamy avocado, and a squeeze of fresh lime. It’s a balanced, satisfying meal that’s perfect for lunch, dinner, or meal prep.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 1
Ingredients
For the Chicken
- 5 oz grilled chicken breast
- 1 tsp olive oil
- Salt and black pepper, to taste
For the Burrito Bowl
- ½ cup cooked white rice
- ½ cup black beans, drained and rinsed
- ½ cup sweet corn kernels
- ½ avocado, sliced
- ½ red bell pepper, sliced
- ¼ red onion, thinly sliced
- 4 cherry tomatoes, halved
- 1 tbsp fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
1. Cook the Chicken
Season the chicken breast with salt and black pepper.
Heat the olive oil in a grill pan or skillet over medium-high heat.
Cook the chicken for 5–6 minutes per side, or until golden on the outside and fully cooked through.
Transfer to a cutting board and let it rest for 5 minutes before slicing.
2. Prepare the Vegetables
Add the sliced bell peppers to the same skillet and sauté for 3–4 minutes until tender with light charred edges.
Warm the black beans and corn in a small saucepan or microwave until heated through.
3. Assemble the Bowl
Spoon the cooked rice into the bottom of a serving bowl.
Arrange the grilled chicken, black beans, corn, sautéed bell peppers, cherry tomatoes, avocado, and red onion around the rice.
4. Garnish and Serve
Sprinkle with freshly chopped cilantro and serve with lime wedges.
Squeeze fresh lime juice over the bowl just before eating for a bright, fresh finish.
Estimated Nutrition (Per Serving)
- Calories: Approximately 575 kcal
- Protein: 48g
- Carbohydrates: 45g
- Fat: 21g
- Fiber: 12g
