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High-Protein Chicken Burrito Bowls with lean chicken, brown rice, black beans, avocado, and salsa in a meal prep container.

High-Protein Chicken Burrito Bowls – Healthy Meal Prep Lunch

A clean-eating, high-protein burrito bowl made with lean chicken, brown rice, beans, and avocado. Balanced, macro-friendly, and perfect for weekly meal prep lunches.
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Ingredients Equipment Method Notes

Ingrédients
  

  • For the Chicken & Base
  • 1 lb boneless skinless chicken breast, cubed
  • 1 tbsp olive oil
  • 1 cup cooked brown rice or quinoa for variation
  • ½ cup black beans rinsed and drained
  • ½ cup corn kernels fresh or frozen
  • ½ cup diced tomatoes
  • ¼ cup red onion finely chopped
  • ½ avocado sliced
  • Juice of ½ lime
  • For Seasoning
  • ½ tsp cumin
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • ¼ tsp garlic powder
  • Salt & black pepper to taste
  • Optional Toppings
  • Greek yogurt or light sour cream
  • Salsa or pico de gallo
  • Fresh cilantro

Equipment

  • Nonstick skillet or grill pan
  • Rice cooker or saucepan
  • Mixing bowls
  • Measuring spoons
  • Meal prep containers

Method
 

  1. Cook the Chicken:
  2. Heat olive oil in a skillet over medium heat. Add cubed chicken and season with cumin, chili powder, paprika, garlic powder, salt, and pepper.
  3. Sauté for 6–8 minutes until golden brown and cooked through.
  4. Prepare the Base:
  5. In separate bowls or containers, layer cooked brown rice, black beans, corn, and diced tomatoes.
  6. Assemble the Bowls:
  7. Add cooked chicken on top of the base. Garnish with avocado slices, red onion, and a drizzle of lime juice.
  8. Add Toppings:
  9. Finish with a spoonful of Greek yogurt or salsa for creaminess and extra flavor.
  10. Store for Meal Prep:
  11. Divide into 4 airtight glass containers. Store in the refrigerator for up to 4 days. Enjoy cold or reheat before serving.

Notes

💡 Tips & Variations
Swap grains: Use quinoa or cauliflower rice for lower carbs.
Boost flavor: Add roasted peppers or sautéed onions for more depth.
Make it vegan: Replace chicken with tofu or chickpeas.
Add crunch: Top with shredded lettuce or pumpkin seeds before serving.
Storage tip: Keep avocado separate until serving to prevent browning.
⚡ Nutrition Facts (Per Serving)
NutrientAmountCalories420 kcalProtein38 gCarbs40 gFat10 gFiber7 g
🧠 Nutritional Highlights
✔️ High-quality lean protein for muscle repair
✔️ Fiber-rich black beans for digestive health
✔️ Heart-healthy fats from avocado and olive oil
✔️ Complex carbs for sustained energy
👩‍⚕️ Expert Tips
Protein Power: Double the chicken to increase protein intake for training days.
Make It Balanced: Follow a 40/30/30 macro split (protein/carbs/fat) by adjusting avocado and rice portions.
Hydration Reminder: Pair with a water-based drink (cucumber or lemon-infused water) to aid digestion.
Quick Prep Trick: Cook chicken and rice in bulk on Sunday for easy weekday assembly.