Description
These high-protein burrito bowls offer a balanced meal with grilled chicken thighs, fibrous brown rice, black beans, corn, and creamy avocado. Perfect for meal prepping, this recipe ensures sustained energy and flavor without pork, bacon, or alcohol. Easily customized and designed for efficiency.
Ingredients
2 lbs boneless, skinless chicken thighs
1.5 cups cooked brown rice
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) canned corn
3 large avocados, halved and pitted
1/4 cup chopped cilantro
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 tablespoon chili powder
2 tablespoons lime juice
Instructions
Cook brown rice according to package directions: simmer water, add rice, boil 50 minutes
Prepare chicken thighs with marinade (garlic, cumin, chili powder, lime juice) for 15 minutes
Heat grill to 375°F: direct heat for skin side down, indirect for cooking
Grill chicken 5-7 minutes per side until internal temperature reaches 165°F
Chill grilled chicken completely before slicing into strips
Portion rice, black beans, grilled corn, and chopped avocado into 6 containers
Top each bowl with chicken strips and fresh cilantro
Create sauces separately: lime crema (yogurt + lime juice + cumin) or salsa (tomatoes + onions + jalapeño)
Notes
Pre-marinate chicken for at least 15 minutes
Substitute black beans with 1 can (15 oz) chickpeas for gluten-free
Swap avocado with guacamole for portion control
Use parsley or green onion if cilantro is not preferred
Rinse canned corn and beans to reduce sodium
- Prep Time: 15
- Cook Time: 30
- Category: Trending
- Method: Grilling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 65g
- Cholesterol: 80mg
