Cilantro Lime Chicken Burrito Protein Bowl
By Better Plate RecipesCilantro Lime Chicken Burrito Protein Bowl layers cilantro lime rice, smoky chicken, black beans, corn, romaine, pico de gallo, avocado, cilantro, and lime. It has the flavor of a loaded burrito bowl, but everything is portioned into a fresh, filling dinner with easy meal-prep potential at home.
Why You’ll Love This Recipe
This bowl gives you the flavor of a loaded burrito bowl with simple home-cooked steps. The rice gets lime juice and cilantro after cooking, so it tastes fresh instead of plain. The chicken is cut small, coated with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper, then browned until smoky and tender. Beans and corn make the bowl more filling, while romaine, pico de gallo, avocado, cilantro, and lime keep it fresh. It is easy to portion for dinner or meal prep because the warm base and cold toppings can stay separate. Every bowl has something hearty, creamy, juicy, crunchy, and bright, just like a good burrito bowl should. That makes it useful for families too, because everyone can adjust salsa, avocado, and lime at the table.
What Makes This Recipe Work
The rice is cooked plain first, then finished with lime juice, cilantro, and salt so it tastes fresh instead of flat. The chicken is cut small, seasoned well, and browned in a skillet for quick, even cooking. Black beans and corn add fiber, sweetness, and extra staying power, which makes the bowl feel like dinner instead of just chicken over rice. Romaine gives crunch, pico de gallo adds juicy tomato flavor, and avocado makes the bowl creamy. Lime wedges and extra cilantro finish the bowl right before serving. The warm and cold components are both important: warm rice and chicken make it hearty, while the cold toppings keep the bite fresh and layered. The order also keeps the lettuce and pico cold, which is what makes the bowl taste fresh instead of like a mixed hot skillet.
Ingredient Notes & Easy Swaps
Chicken breasts: Cut the chicken into similar-size cubes so the pieces cook evenly. Chicken thighs can also work if you prefer a juicier texture.
Long grain white rice: This recipe starts with dry rice and cooks it with water. Brown rice, jasmine rice, quinoa, or cauliflower rice can work, but cooking times may change.
Chili powder, cumin, smoked paprika, and garlic powder: These spices give the chicken its burrito bowl flavor. If using a packaged taco seasoning, reduce the added salt until you taste it.
Lime juice and cilantro: Lime and cilantro turn the plain rice into cilantro lime rice. Add them after cooking so the flavor stays fresh.
Black beans: Rinse canned black beans well before warming so the bowl does not taste overly salty or canned.
Corn: Frozen corn should be thawed first. Canned corn works too if it is drained well.
Romaine and pico de gallo: These fresh toppings add crunch and brightness. Add them at the end so they stay crisp instead of wilting.
Avocado: Slice the avocado close to serving, especially for meal prep. Pack it separately or add lime juice to help prevent browning.
Cilantro Lime Chicken Burrito Protein Bowl
Description
Cilantro Lime Chicken Burrito Protein Bowl layers cilantro lime rice, smoky chicken, black beans, corn, romaine, pico de gallo, avocado, cilantro, and lime. It has the flavor of a loaded burrito bowl, but everything is portioned into a fresh, filling dinner with easy meal-prep potential at home.
Ingredients
- 1 1/4 lb boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 cup long grain white rice
- 2 cups water
- 2 tbsp olive oil, divided
- 2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 3/4 tsp salt, divided
- 1/2 tsp black pepper
- 3 tbsp fresh lime juice, divided
- 2 tbsp chopped fresh cilantro, plus more for serving
- 1 (15 oz) can black beans, drained, rinsed, and warmed
- 1 cup frozen corn, thawed
- 2 cups chopped romaine lettuce
- 1 cup pico de gallo (store-bought or homemade)
- 1 ripe avocado, sliced
- Lime wedges, for serving
Instructions
- 1Equipment: a medium pot with a tight-fitting lid, a large nonstick skillet, a medium bowl, a small bowl, a small pot, a fork, a cutting board, a knife, tongs or a spatula, an instant-read thermometer, measuring cups, measuring spoons, and 4 serving bowls.
- 2Add the rice, water, and 1/4 teaspoon salt to a medium pot with a tight-fitting lid.
- 3Bring to a boil over high heat. Reduce the heat to the lowest setting, cover, and simmer for 15 minutes.
- 4Turn off the heat and let the rice sit covered for 5 minutes. Fluff with a fork, then stir in 2 tablespoons lime juice and 2 tablespoons cilantro.
- 5Place the chicken cubes in a medium bowl. Add 1 tablespoon olive oil, 2 teaspoons chili powder, 1 1/2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/4 teaspoon salt, and 1/2 teaspoon black pepper.
- 6Toss until every piece of chicken is coated in the spices.
- 7Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat for about 1 minute.
- 8Add the chicken in a single layer with about 1 inch of space between the pieces. Cook without stirring for 4 to 5 minutes, until the bottoms are golden.
- 9Use tongs or a spatula to turn the chicken pieces so the pale sides touch the hot skillet. Cook for 4 to 5 minutes more, stirring once or twice, until the chicken is golden outside and the thickest pieces reach 165 degrees F.
- 10In a small bowl, toss the thawed corn with 1 tablespoon lime juice and 1/4 teaspoon salt.
- 11Warm the black beans in the microwave or in a small pot until hot.
- 12Divide the cilantro lime rice between 4 bowls.
- 13Top each bowl with romaine, warmed black beans, corn, chicken, pico de gallo, and avocado.
- 14Finish with extra cilantro and lime wedges. Serve warm with the fresh toppings added last.
Tips and Tricks
- 1
Stir lime juice and cilantro into the rice after it cooks. Fresh lime can taste dull if it simmers from the start, but adding it after the rice rests keeps the flavor bright. Fluff first so the grains stay loose and evenly coated.
- 2
Cut the chicken into even 1/2-inch pieces. Small, matching pieces cook quickly and at the same pace, which helps prevent tiny pieces from drying out while larger pieces are still undercooked in the center. It also makes the skillet timing easier because every piece finishes together.
- 3
Warm the black beans before building the bowls. Cold beans can make the bowl feel unfinished, even when the rice and chicken are hot. A quick warm-up gives the dinner a better burrito-bowl texture and helps all the toppings feel connected.
- 4
Keep romaine, pico de gallo, avocado, cilantro, and lime separate for meal prep. Add them after reheating the rice, chicken, beans, and corn so the cold toppings stay crisp, creamy, juicy, and fresh instead of soft from the microwave. This is the difference between a fresh bowl and one that tastes steamed together.
Nutrition
Per serving — Calories: 515kcal, Protein: 52g, Carbs: 36g, Fat: 19g, Fiber: 8g, Sugar: 3g, Sodium: 570mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.
Recipe Guides
This recipe appears in
43 High-Protein Dinner Ideas
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