Protein Atlas
Chipotle Chicken Burrito Bowls high-protein recipe

Meals · High Protein

Chipotle Chicken Burrito Bowls

These meal-prep friendly Chipotle Chicken Burrito Bowls deliver approximately 47 grams of protein and 710 calories per serving. Tender chipotle-spiced chicken is served over brown rice with black beans, corn, and fresh toppings.

Serves 4 bowls
60g protein 773 cal
Prep Time 15 min
Cook Time 30 min
Total Time 50 min

Nutrition per serving

Protein
60 g
Calories
773

Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.

Ingredients

4 servings
  • 1.25 lbs boneless, skinless chicken breast — cut into 1-inch pieces
  • 2 chipotle peppers in adobo — minced, plus 1 tbsp adobo sauce
  • 2 tbsp lime juice — from 1-2 limes
  • 2 tbsp olive oil — divided
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.75 tsp salt — or to taste
  • 0.25 tsp black pepper — or to taste
  • 1.5 cups uncooked brown rice
  • 3 cups water — for rice
  • 1 15-oz can canned black beans — rinsed and drained
  • 1.5 cups frozen corn — drained if canned
  • 1 cup salsa — your favorite
  • 1 ripe avocado — diced, for topping
  • 0.25 cup fresh cilantro — chopped, for topping

Steps

  1. Cook the rice: Combine brown rice and water or broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until all liquid is absorbed and the rice is tender. Fluff with a fork.
  2. Prepare the marinade: In a medium bowl, combine the minced chipotle peppers, adobo sauce, lime juice, 1 tablespoon of olive oil, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
  3. Marinate the chicken: Add the cut chicken pieces to the bowl with the marinade and toss to coat evenly. Let the chicken marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
  4. Cook the chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly browned.
  5. Warm beans and corn: While the chicken cooks, gently warm the rinsed black beans and corn in a separate small saucepan or microwave until heated through.
  6. Assemble the bowls: Divide the cooked brown rice evenly among 4 meal-prep containers or serving bowls. Top each with equal portions of the cooked chipotle chicken, warmed black beans, and corn.
  7. Add toppings: Spoon salsa over each bowl. Garnish with diced avocado and fresh cilantro just before serving. For meal prep, pack avocado and cilantro separately to maintain freshness.

Why This Works

This bowl delivers 47g protein per serving from chicken breast, with beans and rice adding extra. Chipotle peppers in adobo are the secret weapon—they add smoky heat and complex flavor from a can. Building bowls instead of burritos saves 300+ calories from the tortilla.

About Chipotle in Adobo

Chipotles are smoked, dried jalapeños rehydrated in a tangy tomato-based adobo sauce. A little goes a long way—one pepper plus a spoonful of sauce adds significant heat. Leftover chipotles freeze well in ice cube trays for future use.

Make It Your Own

Use cauliflower rice to cut carbs. Swap chicken for carnitas-style pork or steak. Add corn, pickled onions, or extra lime. The chicken and rice meal prep well for 4-5 days—pack avocado and cilantro separately.