High Protein Chipotle Burrito Bowl
Fuel your day with this High Protein Chipotle Burrito Bowl, a nourishing, flavor-packed meal that's perfect for lunch or dinner. This recipe pairs fluffy quinoa—a powerhouse of plant-based protein—with tender, spiced chicken breast. A hearty mix of black beans, sweet corn, and smoky chipotle peppers in adobo sauce ensures every bite bursts with bold, satisfying flavors. Fresh toppings like creamy avocado, juicy cherry tomatoes, and crisp red bell peppers add a refreshing crunch, while a zesty lime vinaigrette ties it all together. Ready in under an hour and packed with wholesome ingredients, this protein-rich burrito bowl is as healthy as it is delicious. Customize it to your liking with extra cilantro or a squeeze of lime, and enjoy a colorful, gluten-free meal that’s both nutritious and irresistibly tasty.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup quinoa
- 1 lb chicken breast
- 1 can (15 oz) black beans
- 1 cup corn kernels
- 1 medium red bell pepper
- 1 large avocado
- 1 cup cherry tomatoes
- 0.5 cup chopped cilantro
- 2 tablespoons chipotle peppers in adobo sauce
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
Instructions
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let it simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. Remove from heat and set aside.
While the quinoa is cooking, cut 1 lb of chicken breast into bite-sized pieces. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken, 1 teaspoon of ground cumin, 0.5 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook for 7-10 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Drain and rinse 1 can of black beans. Add the beans to the skillet with the chicken, along with 1 cup of corn kernels and 2 tablespoons of chopped chipotle peppers in adobo sauce. Stir well to combine and cook for another 5 minutes to heat through.
Chop 1 medium red bell pepper and halve 1 cup of cherry tomatoes. Dice 1 large avocado. Set these aside for assembling the burrito bowl.
In a small bowl, mix the remaining 1 tablespoon of olive oil with 3 tablespoons of lime juice and 0.5 teaspoon of salt. This will be used as a dressing for the bowl.
To assemble the burrito bowl, divide the cooked quinoa evenly among four bowls. Top each with the chicken and bean mixture, red bell peppers, cherry tomatoes, avocado cubes, and a generous portion of chopped cilantro.
Drizzle the lime vinaigrette over each bowl and serve immediately. Enjoy your high-protein meal!
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6662 mg | 290% | |
| Total Carbohydrate | 228.2 g | 83% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 25.8 g | ||
| Protein | 187.8 g | 376% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3760 mg | 80% | |
*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.
