High-Protein Chicken Burrito Bowl
As a home cook, I’ve found that meal prep can be a game-changer for busy lives. Not only does it save time, but it also ensures that you’re getting the nutrients you need to stay healthy. One of my favourite meal prep recipes is the High-Protein Chicken Burrito Bowl. My husband, who’s usually quite picky, asked for seconds the first time I made it, and I’ve been making it for over 3 years without any complaints.
The reason I love this recipe so much is that it’s incredibly versatile. You can make it for yourself, or batch cook it for the whole family. And the best part? It’s budget-friendly, with a cost per serving of under £1.50. That’s right, folks – you can enjoy a delicious, high-protein meal without breaking the bank.
So, let’s get started on this recipe. Here’s what you’ll need:
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4-6
- Difficulty: Easy
Why You’ll Love This High-Protein Chicken Burrito Bowl
- Easy to customise with your favourite toppings
- Packed with protein to keep you full and satisfied
- Budget-friendly and perfect for meal prep
- Can be made in under 30 minutes
- Perfect for a quick and easy lunch or dinner
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked white rice
- 1 cup cooked black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 cup diced bell peppers
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional: shredded cheese, sour cream, salsa, avocado
Tip: You can also use leftover chicken or beans to make this recipe even more budget-friendly.
Equipment You’ll Need
- Large frying pan or skillet
- Sharp knife and cutting board
- Mixing bowls
- Wooden spoon or spatula
How to Make High-Protein Chicken Burrito Bowl
- Heat the olive oil in a large frying pan over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Add the diced onion to the pan and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- Add the cooked rice, black beans, corn kernels, diced bell peppers, cumin, and paprika to the pan. Stir to combine and cook for an additional 2-3 minutes.
- Add the cooked chicken back into the pan and stir to combine with the rice mixture.
- Season with salt and pepper to taste, and serve hot.
- Optional: top with shredded cheese, sour cream, salsa, and avocado.
- Let the mixture rest for 5-10 minutes before serving, allowing the flavours to meld together.
- Serve hot and enjoy!
Tips From My Kitchen
- Use leftover chicken or beans to make this recipe even more budget-friendly – simply shred or chop the leftover chicken or beans and add them to the pan with the rice mixture.
- Cook the rice and beans in advance to save time when making this recipe.
- Add your favourite toppings to make this recipe your own – shredded cheese, sour cream, salsa, and avocado are all great options.
- Don’t overcrowd the pan – cook the chicken and vegetables in batches if necessary to ensure that they have enough room to cook evenly.
- Let the mixture rest before serving – this allows the flavours to meld together and the rice to absorb any excess liquid.
Common Mistakes to Avoid
- Overcrowding the pan: This can lead to steamed vegetables instead of caramelised ones. To avoid this, cook the chicken and vegetables in batches if necessary, and make sure to leave enough room in the pan for even cooking.
- Wrong temperature: Make sure to cook the chicken to a safe internal temperature of 165°F (74°C). If you’re unsure, use a meat thermometer to check the temperature.
- Skipping the rest time: Letting the mixture rest for 5-10 minutes allows the flavours to meld together and the rice to absorb any excess liquid. This makes a big difference in the final dish, so don’t skip this step!
Delicious Variations to Try
- Spicy Version: Add diced jalapeños or serrano peppers to the pan with the chicken and vegetables for an extra kick of heat.
- Vegetarian/Vegan Option: Replace the chicken with roasted vegetables, such as sweet potatoes, Brussels sprouts, and cauliflower. Use vegan-friendly toppings, such as avocado and salsa.
- Different Protein: Try using beef, pork, or lamb instead of chicken. Simply cook the protein according to your preference and add it to the pan with the rice mixture.
What to Serve With High-Protein Chicken Burrito Bowl
- High-Protein Chocolate Peanut Butter Protein Smoothie – a delicious dessert or snack to round out the meal.
- Nachos – a fun twist on the classic Mexican dish.
- Guacamole – a tasty dip to serve with tortilla chips or as a topping for the burrito bowl.
- High-Protein Smoked Salmon and Cream Cheese Bagel – a tasty and filling breakfast option.
Frequently Asked Questions
Q: Can I use leftover chicken or beans in this recipe?
A: Yes, you can use leftover chicken or beans to make this recipe even more budget-friendly. Simply shred or chop the leftover chicken or beans and add them to the pan with the rice mixture.
Q: Can I make this recipe ahead of time?
A: Yes, you can make the rice mixture ahead of time and store it in the fridge for up to 3 days. Simply reheat the mixture before serving.
Q: Can I add other toppings to this recipe?
A: Yes, you can add your favourite toppings to make this recipe your own. Some popular options include shredded cheese, sour cream, salsa, and avocado.
Q: Can I cook the chicken and vegetables in a slow cooker?
A: Yes, you can cook the chicken and vegetables in a slow cooker. Simply cook on low for 6-8 hours or high for 3-4 hours.
Q: Can I freeze this recipe?
A: Yes, you can freeze this recipe for up to 3 months. Simply thaw and reheat before serving.
High-Protein Chicken Burrito Bowl
A flavorful and protein-packed burrito bowl with seasoned chicken, rice, black beans, corn, and bell peppers, perfect for a quick and healthy meal.
Ingredients
Method
- Heat the olive oil in a large frying pan over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Add the diced onion to the pan and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- Add the cooked rice, black beans, corn kernels, diced bell peppers, cumin, and paprika to the pan. Stir to combine and cook for an additional 2-3 minutes.
- Add the cooked chicken back into the pan and stir to combine with the rice mixture.
- Season with salt and pepper to taste, and serve hot.
- Optional: top with shredded cheese, sour cream, salsa, and avocado.
- Let the mixture rest for 5-10 minutes before serving, allowing the flavours to meld together.
- Serve hot and enjoy!
Notes
Let the mixture rest for 5-10 minutes before serving to allow flavors to meld. Optional toppings include shredded cheese, sour cream, salsa, and avocado.
I hope you enjoy this High-Protein Chicken Burrito Bowl recipe! It’s a favourite in our household and is perfect for meal prep, lunch, or dinner. If you have any questions or comments, please don’t hesitate to reach out.
BBC Good Food suggests that meal prep can help reduce food waste and save time, which are both great benefits for busy households like mine. By making a few simple changes to our diet, we can make a big impact on our health and the environment.
Happy cooking!
Best,
Sara Gomez
