Chicken Quinoa Burrito Bowls
These Chicken Quinoa Burrito Bowls deliver 20g protein and 696 calories per serving, making them a calorie-dense option for high-volume eating days. Just 2 servings prep on the stovetop, so plan accordingly if you're cooking for multiple people. Best suited for days when you're pushing total calories and need carbs to fuel training.
Ingredients
- •Quinoa(480g)
- •Guacamole, Store-Bought(160g)
- •Cheese, Cotija, Crumbled(60g)
- •lime wedges (for serving)
- •Chicken Breast, Boneless Skinless
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Taco Seasoning, Packet (E.G. Old El Paso)(20g)
Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Bell Pepper
- •Yellow Onion
- •Corn, Sweet, Canned, Drained
- •Yellow Onion(60g)
- •Cilantro, Fresh(30g)
- •Lime Juice, Fresh(15g)
Instructions
- 1Rub the taco seasoning packet evenly over both sides of the chicken breast.
- 2Heat 1 tablespoon of olive oil in a medium sauté pan over medium-high heat. Add the seasoned chicken breast and cook 5–6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest 5 minutes, then cut into bite-sized cubes.
- 3Return the same pan to medium-high heat, add the remaining 1 tablespoon of olive oil, then add the bell pepper and onion. Sauté 4–5 minutes, stirring occasionally, until softened and lightly browned.
- 4Add the sweet corn to the pan and stir to combine. Cook 1–2 minutes until heated through, then remove from heat.
- 5In a small bowl, combine the sautéed vegetables and corn with the fresh cilantro and fresh lime juice, stirring gently to combine.
- 6Divide the cooked quinoa evenly between 2 airtight containers, spreading it to cover the bottom of each. Top each portion with half of the cubed chicken, half of the vegetable mixture, 2 tablespoons of store-bought guacamole, and half of the crumbled cotija cheese.
- 7Seal containers while the contents are still warm and refrigerate until ready to serve.
- 8To serve, stir the bowl contents together if desired, or serve as layered. Add a squeeze of fresh lime juice before eating if preferred.
Nutrition — Per Serving
696
calories
20g
protein
40g
fat
- Carbohydrates
- 67g
- Saturated fat
- 9.2g
- Sodium
- 1217 mg
- Dietary fiber
- 10.9g
2 servings per batch · ~428g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
Swap any ingredient and get recalculated macros instantly.
Set up your profile to unlockCommon questions
How much protein does Chicken Quinoa Burrito Bowls have per serving?
Each serving contains 20g of protein and 696 calories, with 40g fat and 67g carbs. The protein is relatively low for the calorie count, so pair this with additional protein sources to meet daily targets.
How long does Chicken Quinoa Burrito Bowls take to make?
This recipe is quick prep and yields 2 servings from the stovetop. Each batch makes enough for 1-2 meals, so you'll want to prepare multiple batches during your meal prep session.
Is Chicken Quinoa Burrito Bowls good for muscle gain?
At 696 calories with substantial carbs (67g) but modest protein (20g), this meal works best as a carb-loading component rather than a standalone muscle-building meal. Combine it with higher-protein dishes to hit your daily protein requirements during a bulk.
