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  • Writer's pictureMegan George

Protein Chicken Burrito Bowls


  • 2 boneless, skinless chicken breasts

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon ground paprika

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground chili pepper

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 1 cup dry white rice

  • 2 cups chopped romaine lettuce

  • 1 cup canned corn drained and rinsed

  • 1 cup canned black beans drained and rinsed

  • 1/2 cup salsa

  • 1 avocado sliced

  • 1/4 cup sour cream

  •  1/4 cup freshly shredded cheddar cheese


  1. Cut the chicken breast into bite-sized pieces, and add them to a medium-sized bowl.

  2. Add the olive oil, paprika, cumin, ground chili pepper, salt, and black pepper. Mix well until chicken is coated with spices and oil.

  3. Heat a nonstick pan over medium, add the chicken, and cook for 7-8 minutes on each side, until thoroughly cooked. Set aside.

  4. Cook the rice according to the box instructions.

  5. In a large bowl, add the chopped lettuce, corn, beans, rice, and cooked chicken.

  6. Add the salsa, sliced avocado, sour cream, and cheddar cheese on top of the burrito bowls. Enjoy!

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