High Protein Chicken Burrito Bowl

Ingredients

• 1.5 lbs boneless skinless chicken breast, cut into strips
• 2 tbsp olive oil, divided
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Juice of 2 limes, divided
• 2 cups cooked long-grain white or brown rice
• 1/3 cup chopped fresh cilantro
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup pico de gallo
• 1 ripe avocado, sliced
• 1/2 cup shredded romaine or chopped iceberg
• 1/4 cup plain Greek yogurt or light sour cream
• Lime wedges and extra cilantro, for serving

Instructions

1. 1

   Toss the chicken strips with 1 tablespoon olive oil, chili powder, cumin, paprika, garlic powder, salt, pepper, and the juice of 1 lime. Let marinate 10 minutes at room temperature.

2. 2

   Heat the remaining olive oil in a large cast-iron or nonstick skillet over medium-high. Add the chicken in a single layer and cook 3–4 minutes per side until deeply golden and the internal temperature reaches 165°F. Transfer to a cutting board and rest 5 minutes.

3. 3

   While the chicken rests, warm the cooked rice and stir in the cilantro and remaining lime juice — this cilantro-lime rice is the flavor base of every great burrito bowl.

4. 4

   In the same hot skillet, add the corn and char for 2–3 minutes until lightly blistered. Toss with a pinch of salt for the corn salsa layer.

5. 5

   Build each bowl in this order: 1/2 cup cilantro-lime rice, a scoop of black beans, charred corn, shredded lettuce, sliced chicken, pico de gallo, and avocado.

6. 6

   Top with a dollop of Greek yogurt, extra cilantro, and a squeeze of fresh lime. Serve immediately or pack into meal-prep containers for the week.