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High Protein Low Calorie Chicken Burrito Bowls - Fresh, Filling, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken: 1.25 lb boneless, skinless chicken breast, cut into bite-size pieces
  • 1 tbsp olive oil
  • 1.5 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4–1/2 tsp kosher salt, to taste
  • 1/4 tsp black pepper
  • Juice of 1/2 lime
  • For the base and toppings: 2 cups cooked cauliflower rice or 1 cup cooked brown rice (for lower calories, use cauliflower rice)
  • 1 cup canned black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved (or pico de gallo)
  • 1 cup romaine or shredded lettuce
  • 1/2 cup corn kernels (fresh, frozen, or canned)
  • 1/2 red onion, finely diced
  • 1 avocado, sliced (optional; use thin slices to keep calories lower)
  • Fresh cilantro, chopped
  • Lime wedges
  • For the yogurt-lime sauce: 3/4 cup nonfat plain Greek yogurt
  • Juice of 1 lime
  • 1 small garlic clove, grated
  • 1/4 tsp cumin
  • Pinch of salt
  • Water to thin, if needed

Method
 

  1. Make the marinade: In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lime juice. Stir to form a paste.
  2. Season the chicken: Toss the chicken pieces in the marinade until well coated. Let it rest 15–30 minutes in the fridge. Longer means more flavor, but even a short rest helps.
  3. Cook the base: If using cauliflower rice, sauté it in a nonstick skillet with a pinch of salt for 5–7 minutes until tender. If using brown rice, reheat or cook according to package directions.
  4. Cook the chicken: Heat a large skillet over medium-high. Add the chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until browned and cooked through. Do not overcrowd the pan; cook in batches if needed.
  5. Warm the beans and corn: In a small pan or microwave-safe bowl, warm the black beans and corn with a pinch of salt and a squeeze of lime.
  6. Make the sauce: Whisk Greek yogurt, lime juice, grated garlic, cumin, and salt. Add a splash of water to reach a drizzleable consistency.
  7. Assemble the bowls: Start with cauliflower rice or brown rice. Add chicken, black beans, corn, tomatoes or pico, lettuce, red onion, and avocado if using. Drizzle the yogurt-lime sauce on top. Finish with cilantro and lime wedges.
  8. Taste and adjust: Add a pinch more salt, extra lime, or a few chili flakes if you want more heat.