Chicken Burrito Bowls
Sautéing the corn on its own until it properly browns before the beans go in is what actually builds flavour here, rush that step and you lose it.
A quick spiced marinade on the chicken thighs, even just 15 to 20 minutes, is enough to get the garlic and smoked paprika past the surface.
Lime cilantro brown rice underneath, five containers of a proper burrito bowl ready for the week.
Chicken Burrito Bowls
CHICKEN · MEAL PREP · EASY
Real technique on the corn and beans
Browning the corn before adding the beans matters, adding them together too early releases moisture that stops the corn caramelising properly.
Lime juice and coriander stirred into the rice right after it's fluffed keeps the flavour bright instead of dulling it over continued heat.
With 53g of protein a serving, this is a genuinely solid meal prep option that still tastes like a proper burrito bowl.
High Protein Chicken Burrito Bowls
Ingredients
Chicken Marinade
- 1 kg Chicken Thigh Boneless & Skinless
- 15 ml Olive Oil
- 4 g Smoked Paprika
- 4 g Ground Cumin
- 3 Garlic Cloves Minced
- Salt & Pepper
Brown Rice
- 350 g Brown Rice Washed
- 700 ml Cold Water
- ¼ Lime Juiced
- 5 g Coriander (Cilantro) Chopped
- Salt
Beans & Corn
- 400 g Corn Kernels Rinsed
- 400 g Black Beans Rinsed
- Salt & Pepper
Garnish
- Salsa of Choice
- Coriander (Cilantro)
- Lime Wedges Optional
Method
Cook the Brown Rice
- Rinse the brown rice under cold water until it runs clear. Add the rice to a saucepan with water and a pinch of salt. Bring to a boil, cover, reduce to low, and simmer for 22-25 minutes, until tender—fluff with a fork. Squeeze in the lime juice and add the chopped coriander, if using.
Marinate the Chicken
- In a bowl, add chicken thighs, olive oil, smoked paprika, ground cumin, minced garlic and salt and pepper. Mix to combine.
Beans & Corn
- Rinse and drain black beans and corn. Sauté corn in a pan for 3–5 minutes until lightly browned. Add in the beans and cook for 1 minute. Remove from the heat.
Cook the Chicken
- Place a pan over medium-high heat and sear the chicken for 5-6 minutes on each side or until browned and cooked through (internal temperature of 75°C-167°F). Rest for 5 minutes and slice or dice.
Assemble Bowls
- In each container, add the cooked lime and coriander brown rice, sliced chicken thigh, black beans and corn, top with salsa of choice and coriander (cilantro). Dig in.
Do I need to marinate the chicken for long?⌄
Not long at all, even 15 to 20 minutes helps the garlic and spices get past the surface. Longer is fine too if you're prepping ahead.
Can I use white rice instead of brown?⌄
Yes, just cut the cooking time down since white rice cooks faster than brown. Reduce the water slightly too, brown rice needs more liquid to soften properly.
Can I use canned corn and beans straight from the tin?⌄
Yes, just rinse them well first to wash off the canning liquid, which can taste tinny and add extra sodium you don't need.
What salsa works best here?⌄
Any salsa you like works, a fresh pico de gallo or a smoky chipotle salsa both pair well with the spiced chicken. It's really down to how much heat you want.
