High Protein Chicken Burrito Bowl

If you want a high protein chicken burrito bowl that actually tastes like something you’d order out, this chipotle chicken version is the one I make on repeat. It has 45g of protein per serving, and every bite still tastes like a treat instead of a chore.

I started making this bowl on a Sunday when I had a pack of chicken breast thawing and zero plan for it. My husband had just gotten back from a work trip craving something with a kick, and my kids were begging for “the rice with the green stuff” (their words for cilantro lime rice, not mine). I tossed the chicken in a quick chipotle marinade, let it sit while I ran errands, and by dinner the whole kitchen smelled like a taqueria. It reminds me of the same smoky vibe I get from my carnitas burrito bowl, just with a lot less hands-on cook time.

Now it’s one of those meals I plan my grocery list around, because I know it’ll cover both weeknight dinner and my lunches for the next few days. Once you taste that smoky chipotle chicken next to bright cilantro lime rice, you’ll understand why it never lasts long in my fridge.

Ingredients for My High Protein Chicken Burrito Bowl

Here’s what I use, plus a few swaps that work if your fridge looks different than mine tonight, like the beef and peppers I use in my steak burrito bowl, or the lighter shrimp version of this bowl when I want dinner on the table faster.

For the chicken

• 2 tbsp olive oil
• 3 tbsp lime juice
• 3 chipotle chilis in adobo sauce, finely chopped, plus 1 ½ tbsp adobo sauce
• 1 ½ tsp garlic powder
• ¾ tsp salt
• 1 ½ lbs chicken breast, cut into strips (chicken thighs work too, and honestly stay a bit juicier)

For the cilantro lime rice

• 1 cup long-grain white rice, rinsed
• 1 ½ cups water
• ¼ tsp salt, plus more to taste
• 1 lime, zested, plus 2 tbsp fresh lime juice
• ¼ cup chopped cilantro

To assemble

• 1 head romaine lettuce, chopped
• 1 cup tomatoes, diced
• 1 cup frozen corn, thawed
• 1 (15 oz) can black beans, rinsed and drained
• ½ small red onion, chopped
• Guacamole or diced avocado

In my experience, rinsing the rice really matters here. It keeps the grains from clumping so the lime and cilantro coat every bite instead of sliding off a sticky pot of rice.

Step-by-Step Instructions

I always start the chicken first since it needs time in the fridge, then build everything else around that marinating window.

1. Stir together the oil, lime juice, chopped chipotle chilis, adobo sauce, garlic powder, and salt in a large bowl. Add the chicken and toss until every piece is coated. Cover and refrigerate for at least 2 hours, or up to overnight.
2. Heat a large pan over medium-high heat. Remove the chicken from the marinade and add it to the pan. Cook, stirring occasionally, until cooked through and lightly charred at the edges, about 5 minutes.
3. To make the rice, add the salt and rice to a pot of boiling water. Return to a boil, then reduce heat, cover, and simmer until the water is absorbed and the rice is tender, 15 to 18 minutes. Uncover and fluff with a fork, then stir in the lime zest, lime juice, cilantro, and additional salt to taste.
4. Arrange the rice and lettuce in the bottom of a serving bowl. Top with the chicken, diced tomatoes, corn, black beans, and red onion.

Pro tip: don’t skip the marinating time, even when you’re in a rush. The lime juice needs those two hours to really work into the chicken, and a shorter soak leaves the flavor sitting on the surface instead of all the way through.

Rachel Collins

High Protein Chicken Burrito Bowl

Chipotle-inspired chicken burrito bowl served over cilantro lime rice with black beans, corn, and avocado.

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Prep Time 30 minutes mins

Cook Time 22 minutes mins

Marinating Time 2 hours hrs

Total Time 2 hours hrs 52 minutes mins

Servings: 4 portions

Course: Lunch, Main Course

Cuisine: American, Mexican

Calories: 597

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 tbsp olive oil
• 3 tbsp lime juice
• 3 chipotle chilis in adobo sauce finely chopped, plus 1 1/2 tbsp adobo sauce
• 1.5 tsp garlic powder
• 0.75 tsp salt
• 1.5 lbs chicken breast cut into strips
• 1 cup long-grain white rice rinsed
• 1.5 cups water
• 0.25 tsp salt plus more to taste
• 1 lime zested, plus 2 tbsp fresh lime juice
• 0.25 cup cilantro chopped
• 1 head romaine lettuce chopped
• 1 cup tomatoes diced
• 1 cup frozen corn thawed
• 15 oz black beans 1 can, rinsed and drained
• 0.5 red onion small, chopped
• 1 guacamole or avocado diced if using avocado

Equipment

• Nonstick cookware set
• Large mixing bowl
• Medium saucepan with lid
• Lemon squeezer
• Measuring cups and spoons

Method

 

1. Stir together oil, lime juice, chopped chipotle chilis, adobo sauce, garlic powder, and salt in a large bowl. Add chicken and toss to coat. Cover and refrigerate for at least 2 hours, or up to overnight.
2. Heat a large pan over medium-high heat. Remove chicken from marinade and add to the pan. Cook, stirring, until cooked through, about 5 minutes. Set aside.
3. Add salt and rice to a pot of boiling water. Return to a boil, then reduce heat, cover, and simmer until water is absorbed and rice is tender, 15 to 18 minutes. Uncover and fluff with a fork, then stir in lime zest, lime juice, cilantro, and additional salt to taste.

   Don’t skip the marinating time, even in a rush. The lime juice needs those two hours to fully flavor the chicken.
4. Arrange rice and lettuce in the bottom of a serving bowl. Top with chicken, diced tomatoes, corn, black beans, red onion, and guacamole or avocado.

Nutrition

Calories: 597kcalCarbohydrates: 63gProtein: 45gFat: 20gSaturated Fat: 3gCholesterol: 109mgSodium: 809mgPotassium: 1592mgFiber: 10gSugar: 4gVitamin A: 14149IUVitamin C: 31mgCalcium: 100mgIron: 3mg

Notes

Swap white rice for brown or cauliflower rice. Swap chicken for shrimp or steak. Wrap in a tortilla to turn this into a burrito instead of a bowl. Allergen note: the base recipe is gluten-free and dairy-free; the chipotle mayo, Greek yogurt, and avocado crema sauce options contain egg and/or dairy.

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What to Serve With This High Protein Chicken Burrito Bowl

This burrito bowl is filling on its own, but a few sides round it out for a bigger spread.

• Tortilla chips and salsa: A crunchy contrast to the soft rice and chicken, and great for scooping up any extra beans and corn left in the bowl.
• Elote-style corn: The smoky, creamy flavor of Mexican street corn plays well against the chipotle heat in the chicken.
• Simple black bean soup: If you’re feeding a crowd, a small cup on the side stretches the meal without much extra effort.
• Sparkling limeade: Something citrusy and cold cuts right through the richness of the chipotle and guacamole.
• Vegetarian burrito bowl bar: If I’m feeding a mixed crowd, setting out my vegetarian burrito bowl next to this one lets everyone build their own plate.

Storage & Serving Tips

Cooked rice and cooked chicken keep in an airtight container in the fridge for 3 to 4 days, which makes this one of my go-to meal prep recipes for the week.

To freeze either component, cool completely, then portion into 1 to 2 cup portions in freezer-safe bags. Flatten the bags before freezing so they stack flat and thaw faster. They’ll keep for up to a month in the freezer. To reheat, warm the chicken and rice separately in the microwave or a skillet, then rebuild the bowl fresh with cold toppings like lettuce and tomato so nothing goes soggy.

This bowl is easy to customize too. Swap the white rice for brown rice or cauliflower rice, trade the chicken for shrimp or grilled steak, or wrap the whole thing in a tortilla for a burrito instead of a bowl. Note: the mayo and Greek yogurt sauce options below contain egg and dairy, so skip those if you need this dairy-free.

My Favorite Sauces for This High Protein Chicken Burrito Bowl

A good sauce is what turns this from a solid weeknight dinner into something I actually crave. These are the pairings I keep coming back to for this bowl specifically.

• Creamy chipotle mayo sauce: A whisk of mayo, lime juice, chili powder, cumin, and a little hot sauce makes a rich, tangy drizzle that ties every ingredient in the bowl together. It’s the sauce that turns this from a good weeknight dinner into one I’d happily serve to guests. This same chipotle mayo is what I drizzle over my ground beef version of this bowl too, so it’s worth doubling the batch.
• Garlicky cilantro lime sauce: A cooling, herby sauce that plays off the smoky chipotle chicken. I always drizzle this one on last, right after everything else is layered in, so it doesn’t get lost under the toppings.
• Chipotle Greek yogurt sauce: Blending Greek yogurt with a chipotle pepper in adobo, lime juice, cilantro, and garlic gives you a lighter, tangier take on chipotle mayo with a protein boost built in. I blend it with the chipotle pepper and its adobo sauce, lime juice, cilantro, and garlic until smooth.
• Spicy green sauce: A blended sauce built around jalapeño adds fresh heat that’s brighter than the smoky chipotle marinade, so it’s a nice way to change up the flavor if you want more kick. I’ll toss in a few jalapeño seeds if I want more heat, starting small since it builds up fast.
• Avocado crema: A simple blend of avocado, sour cream or yogurt, and lime is a cooling option if the chipotle chicken already brings enough heat on its own.

Conclusion