High Protein Chicken Burrito Bowl with Lime Crema

A high protein burrito bowl that tastes like your favorite takeout but comes together in about 25 minutes flat.

Juicy seasoned chicken thighs, black beans, and fluffy quinoa form the base, topped with fresh tomato, creamy avocado, and a tangy lime crema.

Why This Bowl Stays in My Rotation

The chicken marinade is a quick dry rub, so there is no waiting around, and the quinoa cooks in the same 15 minutes it takes to sear the chicken. Every component pulls its weight.

The lime crema brightens everything without making the bowl heavy. I keep a batch of the spice mix in a jar so I can throw this together on busy nights with whatever protein I have on hand.

Ingredients

• 1.5 lbs boneless skinless chicken thighs, cut into 1‑inch pieces: I use thighs for juicier meat, but breasts work too.
• 2 tbsp olive oil, divided: half for the chicken rub, half for the pan
• 2 tbsp fresh lime juice, divided: one spoon for the chicken, one for the crema
• 1 tsp chili powder: medium heat; adjust if your blend is fiery
• 1 tsp ground cumin: the warm, earthy note that makes it taste like a burrito
• ½ tsp smoked paprika: adds a subtle grill-like depth
• ½ tsp garlic powder: not raw garlic, so it coats evenly
• ½ tsp kosher salt: plus a few pinches for the quinoa and crema
• 1 cup dry quinoa: rinsed; white or tri‑color both work
• 2 cups water: or low‑sodium chicken broth for extra flavor
• 1 can (15 oz) black beans: drained and rinsed
• 1 cup corn kernels: frozen and thawed, or canned and drained
• 1 cup halved cherry tomatoes: any ripe small tomato is fine
• 1 ripe avocado: diced just before serving
• ¼ cup finely chopped red onion: rinse under cold water to mellow the bite, if you like
• ¼ cup chopped fresh cilantro: leaves and tender stems
• ½ cup plain Greek yogurt: full‑fat gives the creamiest crema
• Juice of 1 lime: about 1 tablespoon, enough for the crema

Variations / Substitutions

• Swap the chicken for flank steak or shrimp: slice steak thin against the grain and sear quickly, or pat shrimp dry and cook 2 minutes per side.
• Use rice instead of quinoa: white rice takes about the same time; brown rice needs an extra 10 to 15 minutes.
• Make it dairy‑free: replace the Greek yogurt with a thick coconut yogurt or a drizzle of thinned cashew cream.
• Add more heat: top with sliced jalapeño, a spoonful of pickled onions, or a dash of your favorite hot sauce.

High-Protein Chipotle Chicken Bowl is next on our list if this bowl is your kind of dinner.

How to Make High Protein Chicken Burrito Bowl

Step 1: Season and Sear the Chicken

Set a large skillet over medium‑high heat and add 1 tablespoon of the olive oil. While the pan warms, toss the chicken pieces with the remaining 1 tablespoon olive oil, 1 tablespoon lime juice, the chili powder, cumin, smoked paprika, garlic powder, and ½ teaspoon salt. Once the oil shimmers, add the chicken in a single layer and cook undisturbed for 4 minutes, then stir and cook another 3 to 4 minutes, until the pieces are cooked through and have deep golden spots.

Avoid crowding the pan. If your skillet is on the smaller side, cook the chicken in two batches so it sears instead of steaming. The internal temperature should reach 165°F, and the surface will look mahogany in places.

Step 2: Cook the Quinoa

While the chicken cooks, rinse the quinoa under cold water in a fine‑mesh sieve. Combine it with the 2 cups water and a pinch of salt in a saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and let it sit covered for 5 minutes more, then fluff with a fork.

The quinoa is done when the little germ rings separate and the grain looks translucent. Fluffing and resting off the heat keeps the texture light, not mushy.

Step 3: Prep the Toppings and Crema

Dice the avocado, halve the cherry tomatoes, and finely chop the red onion and cilantro. In a small bowl, whisk the Greek yogurt with the remaining 1 tablespoon lime juice and a pinch of salt until smooth. If the crema feels too thick to drizzle, thin it with a teaspoon of water.

Chop the avocado just before you build the bowls so it stays bright. The crema can easily be made a day ahead and chilled.

Step 4: Assemble the Bowls

Divide the quinoa evenly among 4 wide bowls. Layer on the black beans, corn, and seared chicken, then scatter the tomatoes, avocado, and red onion over everything. Drizzle generously with the lime crema and finish with the cilantro.

Serve right away while the chicken is still warm. A few slices of fresh jalapeño or an extra squeeze of lime right at the table never hurts.

Tips for the Best Bowl Every Time

• The dry spice rub, not a wet marinade, helps the chicken develop a sear instead of steaming. Pat the meat dry before tossing it with the oil and spices.
• Warm the black beans and corn briefly before building the bowls. A minute in the microwave or a small skillet keeps them from cooling everything down.
• If you are meal prepping, store the crema, chicken‑and‑quinoa, and fresh toppings in separate containers. Assemble just before you eat so the avocado stays green and the crema stays cool.

A quick cheat sheet for swapping grains:

Storing Leftovers

For the best texture, keep the chicken, quinoa, beans, and corn together in one container, and the fresh toppings and crema in their own small containers. Everything will hold in the fridge for up to 4 days.

Reheat the chicken, quinoa, and beans in the microwave or a skillet until warmed through, then pile on the fresh toppings and crema just before serving.

Frequently Asked Questions

How much protein is in each bowl?

About 42g per serving, based on the chicken, quinoa, and black beans. The Greek yogurt crema adds a couple extra grams.

Can I make it vegetarian?

Yes. Swap the chicken for 1 block of extra‑firm tofu, pressed and cubed. Cook it the same way and you will still get around 30g of plant‑based protein per bowl.

Is this recipe gluten‑free?

Absolutely. All the ingredients are naturally gluten‑free. Just check your spice jars for any anti‑caking fillers that may contain gluten.

High Protein Chicken Burrito Bowl Recipe

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 600

Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs, cut into 1‑inch pieces
• 2 tbsp olive oil, divided
• 2 tbsp fresh lime juice, divided
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp kosher salt, plus more to taste
• 1 cup dry quinoa, rinsed
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup halved cherry tomatoes
• 1 ripe avocado, diced
• ¼ cup finely chopped red onion
• ¼ cup chopped fresh cilantro
• ½ cup plain Greek yogurt

Method

 

1. Heat 1 tablespoon olive oil in a large skillet over medium‑high. Toss chicken with remaining oil, 1 tablespoon lime juice, the spices, and ½ teaspoon salt. Sear for 4 minutes undisturbed, then stir and cook 3 to 4 minutes more until cooked through.
2. Meanwhile, combine quinoa, water, and a pinch of salt in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes. Let stand covered 5 minutes, then fluff.
3. Dice avocado, halve tomatoes, and chop onion and cilantro. Whisk Greek yogurt with remaining 1 tablespoon lime juice and a pinch of salt until smooth. Thin with water if needed.
4. Divide quinoa among bowls. Top with beans, corn, chicken, tomatoes, avocado, onion, and crema. Finish with cilantro and serve right away.

Notes

The spice mix can be doubled and kept in an airtight jar for up to 3 months. If you like a saucier bowl, double the lime crema.