Chicken Burrito Power Bowl
All the bold, satisfying flavors of a burrito—without the tortilla! This chicken burrito power bowl is protein-packed, colorful, customizable, and perfect for meal prep or healthy weeknight dinners.
Equipment
- Large skillet
- Saucepan
- Cutting board
- Sharp Knife
- Mixing bowls
Ingredients
For the Chicken
- 1 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tbsp taco seasoning
- 1 lime juiced
- salt to taste
For the Bowl
- 2 cups cooked rice white or brown
- 1 cup black beans drained and rinsed
- 1 bell pepper sliced
- 1 red onion sliced
- 1 cup corn kernels fresh or frozen
- 1 cup romaine lettuce shredded
- 1 avocado diced
- 1/2 cup cherry tomatoes halved
- 1/4 cup shredded cheese
- 1/4 cup Greek yogurt or sour cream
- fresh cilantro chopped
- hot sauce optional
Instructions
- In a resealable bag, marinate chicken with olive oil, taco seasoning, lime juice, and salt. Let sit at least 30 minutes or overnight.
- Heat a skillet over medium-high heat. Cook chicken 6–7 minutes per side or until internal temp reaches 165°F. Let rest, then slice.
- Prepare rice per package instructions. Optional: Use half water, half chicken broth and add lime juice and chopped cilantro.
- In same skillet, sauté bell pepper and red onion until softened and slightly charred, about 5–6 minutes. Add corn in the last minute.
- Assemble bowls: layer rice, chicken, sautéed veggies, black beans, lettuce, avocado, tomatoes, and cheese.
- Top with Greek yogurt, cilantro, and a squeeze of lime. Add hot sauce if desired.
Notes
Customize with quinoa, cauliflower rice, or extra veggies. Store components separately for meal prep and reheat just before serving. Marinate chicken overnight for maximum flavor.