High Protein Chicken Burrito Bowls That Actually Taste as Good on Day 4 as Day 1
These high protein chicken burrito bowls are the meal prep recipe that actually stays good all week. Juicy thighs, crunchy veggies, and a 30-minute prep make it a Sunday win.
Equipment
- 12-inch skillet or cast iron pan
- Medium pot with tight-fitting lid
- Small Mixing Bowl
- Cutting board and sharp knife
Ingredients
Marinade and Crema
- 1/2 cup full-fat Greek yogurt
- 2 tbsp olive oil
- 2 limes (juice of 1 for marinade, half for crema)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1 tsp salt
Bowl Base
- 1 cup long-grain white rice (rinsed)
- 1.5 lbs boneless skinless chicken thighs
Vegetables
- 2 bell peppers (sliced into strips)
- 1 large red onion (sliced into strips)
- 1 cup frozen corn kernels
- 1 can (15oz) black beans (rinsed and drained)
Toppings
- 2 cups shredded iceberg or romaine lettuce
- 1/4 cup cotija cheese (optional)
- pickled jalapeños (optional)
- handful fresh cilantro
Instructions
- Start the rice: Rinse 1 cup rice in a fine-mesh strainer under cold water until the water runs clear. Add to a pot with 1.5 cups water and a generous pinch of salt. Bring to a boil, cover, reduce heat to low, and cook 15 minutes. Turn off heat and let sit covered 5 minutes. Fluff with a fork.
- Marinate the chicken: In a bowl, mix 1/4 cup yogurt, 2 tbsp olive oil, juice of 1 lime, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt. Add chicken thighs and toss well to coat. Set aside while you prep the vegetables.
- Char the corn: Heat a large skillet over high heat. Add corn kernels in a single layer. Let sit undisturbed 2-3 minutes until deeply charred. Stir and cook 1-2 minutes more. Remove to a bowl.
- Sear the peppers and onions: Add a splash of oil to the hot pan. Add sliced peppers and onions with a pinch of salt. Cook over medium-high heat, stirring occasionally, 6-8 minutes until charred and softened. Remove to a plate.
- Cook the chicken: Add chicken thighs to the same hot pan in a single layer. Cook 5-6 minutes per side until deeply browned and internal temperature reaches 165°F. Let rest on a cutting board 5 minutes before slicing against the grain.
- Make the crema: While chicken rests, stir remaining 1/4 cup yogurt with juice of half a lime and a pinch of salt.
- Assemble the bowls: Start with a base of rice. Top with black beans, sliced chicken, peppers and onions, charred corn. Add a generous pile of shredded lettuce on one side. Drizzle with crema. Sprinkle with cotija, pickled jalapeños, and cilantro.
Notes
Storage: Store in airtight containers in the fridge for up to 4 days. Keep lettuce separate or tucked on top under the lid. For freezing, assemble bowls without lettuce, crema, or cheese; freeze up to 3 months. Thaw overnight in the fridge.
Reheat: Microwave in 1-minute increments, stirring rice and beans but leaving chicken on top. Add lettuce and crema after reheating.
Pro tips: Don't rush the heat – high heat is key for browning. Season in layers (salt the rice water, the marinade, the vegetables). Warm the beans in the pan after the chicken. Finish every bowl with a squeeze of lime right before eating.
Reheat: Microwave in 1-minute increments, stirring rice and beans but leaving chicken on top. Add lettuce and crema after reheating.
Pro tips: Don't rush the heat – high heat is key for browning. Season in layers (salt the rice water, the marinade, the vegetables). Warm the beans in the pan after the chicken. Finish every bowl with a squeeze of lime right before eating.