Homemade Method

Chicken Burrito Bowl

Blog post

Prep time: 20 minutes

Cook time: 15 minutes

Serves: 2

Supercharge your lunch break with this bowl that is bursting with protein, fiber, and complex carbohydrates… everything you need to fill you up, fuel your body and keep you going. There is no wonder this dish deserves an entire bowl rather than a wrap!

Kidney beans add an extra protein hit to this delicious meal. Not only do beans provide an excellent source of protein for vegetarians and vegans, but they are also a nutrient-dense food. Some important nutrients that can be found in beans are folate, iron, magnesium, zinc and not to mention fiber! Fiber helps provide slow-release energy for stabilized blood sugars and helps reduce insulin resistance in the body. Including plant-based proteins as part of your meals will certainly go a long way to maintaining your overall health and they are super budget-friendly!

Print Recipe

Chicken Burrito Bowl

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Serves: 2


  • ½ lb Chicken breast, skinless and diced
  • ½ cup Olive oil
  • ½ tsp Chili powder
  • ⅛ tsp Dried oregano
  • ¼ tsp Ground cumin
  • 1 cup Canned kidney beans, drained and rinsed


  • 3 Medium tomatoes, diced
  • 1 cup Green peppers, deseeded and diced
  • ¼ cup Red onion, peeled and diced
  • 1 Tbsp Parsley, chopped
  • ½ Small garlic clove, minced
  • ½ Tbsp Lemon juice, freshly squeezed

To serve:

  • ½ cup Canned corn kernels, rinsed and drained
  • 1 cup Cooked steamed brown rice
  • ⅛ cup Natural Greek yogurt
  • 1-2 Tbsp Parmesan cheese, freshly grated
  • 4 cups Spinach


  • 1)

    In a small bowl, whisk together the oil, chili powder, oregano and cumin.

  • 2)

    Add the diced chicken pieces, mix well, ensuring the diced chicken is well coated. If time allows, set aside for 15 minutes to marinate. 

  • 3)

    Heat a non-stick skillet over medium to high heat. Add the chicken pieces to the skillet shaking off any excess marinade. Cook for 5 – 10 minutes, until chicken is cooked through, stirring often.

  • 4)

    Add the kidney beans and mix through with the chicken. Continue to cook until kidney beans are heated through, 1 – 2 minutes.

  • 5)

    Meanwhile, combine all the salsa ingredients in a small bowl and mix together.

  • 6)

    To serve, divide the spinach between two bowls. Layer the bowls with brown rice, salsa, chicken and kidney bean mixture, and corn kernels.

  • 7)

    Top with a dollop of Greek yogurt and a sprinkle of grated parmesan cheese.


~ For a vegetarian option, omit the chicken and double the amount of kidney beans. Cook the kidney beans as you would the chicken (marinated in the oil and spices) however reduce cooking time by at least half and only use enough oil to evenly coat the beans.

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