Healthy Chicken Burrito Bowl

Smoky chicken, brown rice and black beans make the base of this healthy chicken burrito bowl. Tomatoes, avocado and red onion bring a fresh crunch, with lime yogurt sauce to spoon over the top. Make four bowls for dinner, or pack the cooked components for lunches and add the cold toppings when you eat.

Start with 2 cups of cooked brown rice. If you are cooking rice from dry, follow the package first and measure it afterward. Chicken thickness and rice preparation affect the total time, so use a thermometer rather than a fixed cooking countdown.

Healthy Chicken Burrito Bowl Ingredients

This healthy chicken burrito bowl recipe makes 4 bowls. The full printable recipe follows the method.

For the Chicken

• 1½ lb boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp each chili powder, smoked paprika and ground cumin
• ½ tsp each garlic powder, onion powder and salt
• ¼ tsp black pepper
• Juice of 1 lime

For the Bowl Base

• 2 cups cooked brown rice
• 1 cup canned black beans, drained and rinsed
• 1 cup corn, prepared according to its package
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• ¼ cup diced red onion
• ¼ cup chopped cilantro

For the Lime Yogurt Sauce

• ½ cup plain Greek yogurt
• Juice of 1 lime
• 1 pinch salt
• 1 tbsp chopped cilantro

There are two limes in the recipe: one for the chicken and one for the sauce. Keep the yogurt and toppings chilled while you cook.

How to Make a Healthy Chicken Burrito Bowl

1. Prepare and Season the Chicken

Halve thick chicken breasts horizontally or pound to an even thickness of about 1/2 inch. Do not rinse raw chicken. Keep its board and utensils separate from the toppings. Mix the olive oil, juice of 1 lime, chili powder, smoked paprika, cumin, garlic powder, onion powder, 1/2 teaspoon salt and black pepper. Coat the chicken. If preparing ahead, cover and refrigerate until cooking.

2. Cook the Chicken

Heat a large nonstick skillet over medium heat. Add chicken in a single layer, working in batches if needed. Turn as it browns and cook until the thickest part of every piece reaches 165°F (74°C) on a food thermometer. Lower the heat if the spices begin to burn. Move the cooked chicken to a clean board. Let it rest for 5 minutes, then slice. Discard any coating left in the raw-chicken bowl.

3. Prepare the Base and Sauce

If needed, cook brown rice according to its package; measure 2 cups after cooking. Drain and rinse the beans and prepare the corn as directed on its package. Stir the Greek yogurt with the juice of the second lime, a pinch of salt and 1 tablespoon chopped cilantro.

4. Build the Bowls

Divide the cooked rice, beans, corn and chicken among 4 bowls. Add tomatoes, avocado, red onion and 1/4 cup cilantro. Spoon the yogurt sauce over the bowls.

For a less crowded pan, cook the chicken in batches. If the spices darken before the center is ready, turn down the heat. Check each piece in its thickest part; browning alone does not tell you whether chicken is safely cooked.

Print Recipe

Healthy Chicken Burrito Bowl

Chicken burrito bowls for meal prep. Refrigerate cooked leftovers promptly and use within 3–4 days.

Servings: 4

Ingredients

• 1.5 lb boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 lime juiced for chicken
• 2 cups cooked brown rice
• 1 cup canned black beans drained and rinsed
• 1 cup corn cooked according to package
• 1 cup cherry tomatoes halved
• 1 avocado sliced
• 0.25 cup red onion diced
• 0.25 cup cilantro chopped for bowls
• 0.5 cup plain Greek yogurt
• 1 lime juiced for sauce
• 1 pinch salt for sauce
• 1 tbsp cilantro chopped for sauce

Instructions

• If needed, cook brown rice according to its package; measure 2 cups after cooking. Drain and rinse the beans and prepare the corn as directed on its package.
• Halve thick chicken breasts horizontally or pound to an even thickness of about 1/2 inch. Do not rinse raw chicken. Keep its board and utensils separate from the toppings.
• Mix the olive oil, juice of 1 lime, chili powder, smoked paprika, cumin, garlic powder, onion powder, 1/2 teaspoon salt and black pepper. Coat the chicken. If preparing ahead, cover and refrigerate until cooking.
• Heat a large nonstick skillet over medium heat. Add chicken in a single layer, working in batches if needed. Turn as it browns and cook until the thickest part of every piece reaches 165°F (74°C) on a food thermometer. Lower the heat if the spices begin to burn.
• Move the cooked chicken to a clean board. Let it rest for 5 minutes, then slice. Discard any coating left in the raw-chicken bowl.
• Stir the Greek yogurt with the juice of the second lime, a pinch of salt and 1 tablespoon chopped cilantro.
• Divide the cooked rice, beans, corn and chicken among 4 bowls. Add tomatoes, avocado, red onion and 1/4 cup cilantro. Spoon the yogurt sauce over the bowls.
• For meal prep, refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days. Store cold toppings separately and reheat the cooked components to 165°F (74°C).

Notes

The rice quantity is measured after cooking. Cooking time depends on chicken thickness, batch size and whether the rice is already prepared. Nutrition varies with ingredients and portions.

Food handling guidance: FDA food safety at home and USDA leftovers guidance.

Healthy Chicken Burrito Bowl Meal Prep and Storage

Pack the chicken, rice, beans and corn in shallow containers. Keep the yogurt sauce, tomatoes, onion and cilantro in separate chilled containers, and slice the avocado shortly before serving. This lets you warm the base without heating the fresh toppings.

For meal prep, refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days. Store cold toppings separately and reheat the cooked components to 165°F (74°C).

Freeze portions of the cooked base if you will not use them within that fridge window. Thaw in the refrigerator, then reheat to 165°F (74°C) and add freshly prepared toppings.

Food handling guidance comes from the FDA and USDA.

Healthy Chicken Burrito Bowl Variations

• Different grain: use 2 cups of cooked white rice or quinoa in place of the brown rice. Follow that grain’s package instructions.
• No yogurt: leave off the sauce and add salsa to taste.
• More crunch: add shredded lettuce after reheating.
• Different toppings: offer jalapeños or hot sauce at the table so everyone can choose their own heat.

Swaps change the flavor, portions and nutrition. They are optional additions rather than part of the ingredient quantities above.

Healthy Chicken Burrito Bowl FAQs

Can I make a healthy chicken burrito bowl ahead?

Yes. Prepare the cooked base ahead, refrigerate it promptly and use it within 3–4 days. Add the avocado and other cold toppings after reheating.

How many calories are in a bowl?

The total depends on the brands, amounts and portion size. This recipe does not include a verified calorie or protein calculation.

Can I freeze a healthy chicken burrito bowl?

Freeze the cooked chicken, rice, beans and corn separately from the fresh toppings and yogurt sauce. Add fresh toppings when serving.

How do I avoid dry chicken?

Use pieces of similar thickness so they cook more evenly. Check the temperature as they cook, remove each piece once it reaches 165°F (74°C), and let it rest before slicing.

More Meal Ideas

Planning another lunch? Try our firecracker ground chicken bowls or honey garlic shrimp. For breakfast meal prep, explore these breakfast burritos, or browse all our dinner recipes.