High Protein Naked Burrito
Unleash the flavors of a classic burrito—without the tortilla— with this High Protein Naked Burrito recipe! Packed with lean chicken breast, fiber-rich black beans, and nutty quinoa simmered in savory chicken broth, this deconstructed burrito bowl is a hearty and nutritious meal that's perfect for meal prep or a quick family dinner. Vibrant sautéed bell peppers, red onions, sweet corn, and zesty salsa infuse every bite with bold Tex-Mex flavors, while fresh lime juice, creamy avocado, and fragrant cilantro round out the dish with bright, fresh toppings. Ready in just 45 minutes and brimming with protein and wholesome ingredients, this satisfying low-carb burrito alternative offers all the flavor with none of the guilt. Perfect for gluten-free diets and customizable with your favorite toppings!
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Recipe Information
Ingredients
- 1 lb chicken breast
- 2 tbsp olive oil
- 1 can (15 oz) black beans
- 1 cup quinoa
- 2 cups chicken broth
- 1 bell pepper
- 1 red onion
- 1 cup corn kernels
- 1 cup salsa
- 2 tbsp lime juice
- 0.25 cup cilantro
- 1 avocado
- 2 tbsp fajita seasoning
- 1 tsp salt
- 1 tsp pepper
Instructions
Begin by preparing the quinoa. Rinse 1 cup of quinoa under cold water and then add it to a pot with 2 cups of chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken breast and season with the fajita seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 7-10 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and sauté the diced bell pepper and red onion for about 5-7 minutes until softened.
Add the drained and rinsed black beans, corn kernels, and the cooked chicken back into the skillet. Stir well and cook for another 2-3 minutes to combine the flavors.
To assemble the naked burrito, divide the cooked quinoa into bowls. Top with the chicken and vegetable mixture.
Add a generous scoop of salsa to each bowl, followed by a drizzle of lime juice.
Finish with a sprinkle of chopped cilantro and sliced avocado on top.
Serve immediately and enjoy your high protein naked burrito, optionally with tortilla chips on the side if you desire.
Nutrition Facts
Calories |
2453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 9539 mg | 415% | |
| Total Carbohydrate | 249.6 g | 91% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 37.5 g | ||
| Protein | 195.8 g | 392% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4294 mg | 91% | |
*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.
