High Protein Burrito Bowl with Guacamole
Elevate your weeknight dinners with this High Protein Burrito Bowl with Guacamole, a vibrant and nutrient-packed recipe designed to fuel your day. Featuring fluffy quinoa, tender chili-seasoned chicken breast, and a medley of sautéed bell peppers, corn, and black beans, this bowl is bursting with flavor and wholesome ingredients. Topped with creamy homemade guacamole, crafted with ripe avocados, lime juice, garlic, and fresh cilantro, every bite is a perfect balance of protein, healthy fats, and zesty freshness. Ready in under an hour and perfect for meal prep, this recipe makes four hearty servings that are as delicious as they are nutritious. Whether you’re looking for a satisfying lunch or a quick, healthy dinner option, this burrito bowl will quickly become a favorite. Keywords: high-protein burrito bowl, healthy dinner recipe, easy guacamole, quinoa recipes, meal prep burrito bowl.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 pieces Chicken breast
- 1 can Black beans
- 1 cup Corn kernels
- 1 large Bell pepper
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Avocados
- 1 large Lime
- 1 medium Garlic clove
- 1 medium Tomato
- 0.5 medium Red onion
- 0.25 cup Cilantro leaves
Instructions
Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed. Fluff with a fork and set aside.
Season the chicken breasts with chili powder, cumin, salt, and black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the skillet and let it rest for 5 minutes before slicing.
In the same skillet, add the remaining olive oil, diced bell pepper, and corn kernels. Sauté for 5 minutes until vegetables are slightly softened.
Drain and rinse the black beans. In a small saucepan, heat the beans over medium heat until warmed through, about 3-4 minutes.
For the guacamole, scoop the flesh of the avocados into a bowl. Add the juice of the lime, minced garlic, chopped tomato, diced red onion, and cilantro. Mash the mixture with a fork until smooth. Season with salt to taste.
To assemble the burrito bowls, divide the cooked quinoa among four bowls. Top each with sliced chicken, sautéed vegetables, warmed black beans, and a generous scoop of guacamole.
Serve immediately, allowing guests to mix their bowls as desired. Enjoy your high-protein burrito bowl with fresh guacamole.
Nutrition Facts
Calories |
2632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 6901 mg | 300% | |
| Total Carbohydrate | 263.9 g | 96% | |
| Dietary Fiber | 68.5 g | 245% | |
| Total Sugars | 35.3 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4809 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
