Chicken Burrito Bowl

The baseline high-protein bowl. Nothing clever happens here — it works because grilled chicken breast is the most protein-dense thing you can put on rice.

Ingredients

• 6 oz chicken breast
• ½ cup cooked rice
• ½ cup black beans, warmed
• ¼ cup salsa
• 2 tbsp shredded cheese, or plain Greek yogurt
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• Salt and black pepper
• 2 tsp olive oil

Instructions

1. Season the chicken with the chili powder, cumin, garlic powder, salt, and pepper.
2. Heat the oil in a grill pan or skillet over medium-high. Cook the chicken 5–6 minutes per side, until it reaches 165°F internal.
3. Rest the chicken 5 minutes, then slice.
4. Build the bowl: rice, black beans, sliced chicken, then salsa and cheese or yogurt on top.

Make-Ahead & Storage

All four components keep 4 days refrigerated. Chicken breast dries out on reheat, so slightly undercook it if you know it's going in a container — pull at 160°F and let carryover finish it.

Notes

Greek yogurt in place of cheese saves calories and adds a few grams of protein, and once it's mixed into a bowl with salsa nobody can tell.

Thighs are more forgiving than breast if you tend to overcook chicken; the protein number drops a little and the flavor improves a lot.