What is a high-protein chicken burrito bowl?

A high-protein chicken burrito bowl is a macro-balanced meal built around marinated chicken breast, rice, black beans, and fresh toppings. This version packs 45g of protein per serving by using a secret high-protein crema made from blended cottage cheese instead of sour cream. It's designed for meal prep and tastes like restaurant-quality Chipotle, but with better macros.

How much protein is in a chicken burrito bowl?

This specific bowl packs about 45 grams of protein per serving. That comes from the chicken breast, black beans, and the secret weapon: the high-protein crema made from blended cottage cheese. It's a macro-balanced meal designed to keep you full for hours.

Can I make this chicken burrito bowl low-carb?

Absolutely. Swap the white or brown rice for cauliflower rice. Use 4 cups of riced cauliflower, sauté it from frozen until dry, and then toss it with the lime juice and cilantro. You'll cut the carbs significantly while keeping all the flavor and volume.

Is this good for meal prep?

It's built for it. Layer components in an airtight container with rice on the bottom, and it will stay fresh for 5 days. The baked chicken stays juicy, and the blended cottage cheese crema won't separate. Freeze the chicken, rice, and beans for up to 3 months.

What can I use instead of cottage cheese in the crema?

You can substitute the cottage cheese with ¾ cup Greek yogurt mixed with 2 tablespoons of mayo for a creamy, high-protein crema. The protein count will be slightly lower than the original cottage cheese version, but it's still a much better option than plain sour cream.

Can I use chicken thighs instead of breast?

Yes, use 1.8 lbs of boneless, skinless chicken thighs. They're naturally juicier and more forgiving if you slightly overcook them. The fat content will be higher, but the protein will stay similar. Use the same marinade and cooking method.

How do I prevent the rice from getting soggy in meal prep?

Layer the rice on the bottom of your container and put the beans and chicken on top. Keep wet ingredients like salsa, crema, and avocado in separate small containers. The warmth from the beans and chicken helps keep the rice from getting cold and clumpy, while the separation prevents sogginess.

High-Protein Chicken Burrito Bowl: 45g Protein Meal Prep in 55 Minutes

Name: My Go-To High Protein Chicken Burrito Bowl (With a High-Protein Crema)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1.5 lbs boneless, skinless chicken breast; 2 tbsp taco seasoning; 2 tbsp olive oil; 2 chipotle peppers in adobo sauce, minced (about 2 tbsp); Zest and juice of 1 lime; 2 cloves garlic, minced; 1 cup white or brown rice, uncooked; 2 cups water or broth; Juice of 1 lime; 1/3 cup finely chopped fresh cilantro; 1 tbsp butter or olive oil; 1 (15 oz) can black beans, rinsed and drained; 1 cup corn (fresh, frozen/thawed, or canned/drained); 1 large avocado, diced; 1 cup pico de gallo or your favorite salsa; Extra cilantro for garnish; 1 cup (225g) full-fat cottage cheese; 2 tbsp lime juice; 1/4 cup fresh cilantro; 1 tbsp adobo sauce (from the chipotle can); Water, to thin (1-3 tbsp)

Description

This high protein chicken burrito bowl features juicy, chipotle-lime marinated chicken breast, cilantro lime rice, and a secret high-protein crema made from blended cottage cheese. It’s designed for easy meal prep and holds up in the fridge for days.

Ingredients

Scale

For the Chicken & Marinade:

1.5 lbs boneless, skinless chicken breast

2 tbsp taco seasoning

2 tbsp olive oil

2 chipotle peppers in adobo sauce, minced (about 2 tbsp)

Zest and juice of 1 lime

2 cloves garlic, minced

For the Cilantro Lime Rice:

1 cup white or brown rice, uncooked

2 cups water or broth

Juice of 1 lime

1/3 cup finely chopped fresh cilantro

1 tbsp butter or olive oil

For the Bowl Assembly & Toppings:

1 (15 oz) can black beans, rinsed and drained

1 cup corn (fresh, frozen/thawed, or canned/drained)

1 large avocado, diced

1 cup pico de gallo or your favorite salsa

Extra cilantro for garnish

For the High Protein Crema:

1 cup (225g) full-fat cottage cheese

2 tbsp lime juice

1/4 cup fresh cilantro

1 tbsp adobo sauce (from the chipotle can)

Water, to thin (1-3 tbsp)

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Instructions

1. Preheat oven to 400°F / 200°C. In a bowl, combine taco seasoning, olive oil, minced chipotle peppers, lime zest, lime juice, and garlic to make a paste. Add the chicken breast and toss until fully coated. Let marinate for 15 minutes while the oven heats.

2. Transfer the chicken and all the marinade to a baking dish. Bake for 22-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F / 74°C. Let it rest for 5 minutes before slicing.

3. While the chicken bakes, cook the rice according to package directions using the 2 cups of water or broth. Once cooked and fluffy, fluff it with a fork and stir in the butter, lime juice, and chopped cilantro.

4. Make the crema by adding the cottage cheese, 2 tbsp lime juice, 1/4 cup cilantro, and adobo sauce to a blender. Blend on high until completely smooth, about 30-45 seconds. Add water, one tablespoon at a time, until it reaches a drizzle-able consistency.

5. Assemble the bowls. Start with a base of cilantro lime rice, then layer on the warm black beans and corn, followed by the sliced chicken. Top with diced avocado, salsa, and a generous drizzle of the high protein crema. Garnish with extra cilantro.

Notes

Store assembled bowls in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently in a skillet over medium-low heat with a splash of water, or microwave in 30-second intervals.

For the best leftovers, store the diced avocado separately with a squeeze of lime juice on top to prevent browning.

The crema can be made ahead and stored in the fridge. If you don’t have a blender, substitute with 3/4 cup Greek yogurt mixed with 2 tbsp mayo.

For a low-carb option, swap the rice for 4 cups of riced cauliflower. Sauté it from frozen until dry, then toss with the lime juice and cilantro.

Rinsing the black beans gets rid of the starchy can liquid. Add the corn straight from the freezer to the hot, drained beans, the residual heat thaws it perfectly.

Prep Time: 25 min
Rest Time: 5 min
Cook Time: 25 min
Category: Dinner, Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 585 kcal
Sugar: 7 g
Sodium: 980 mg
Fat: 23 g
Saturated Fat: 6 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 10 g
Protein: 45 g
Cholesterol: 105 mg