High Protein Burrito Bowl

Name: High Protein Burrito Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Ingredients: 400g boneless, skinless chicken breast (2 breasts); 1/4 cup Greek yogurt; 1 tsp chili powder; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/4 tsp ground black pepper; 1/2 tbsp vegetable oil; 1 cup frozen corn (preferably fire roasted), thawed; 1/2 red bell pepper, finely diced; 1/4 red onion, finely diced; 1/2 jalapeño, seeds removed, finely diced; 1/4 cup fat free Greek yogurt; 2 tbsp cottage cheese; 1/2 lime, juiced; 1 clove garlic; 1/4 tsp onion powder; 1/4 tsp chili powder; 1/4 tsp smoked paprika; 1/4 tsp black pepper; 2 tbsp water; 1/4 cup feta cheese, crumbled; 3 tbsp cilantro, finely chopped; 1 cup cooked basmati rice (~1/2 cup uncooked)

A light, protein-packed chicken power bowl for two: tender spiced chicken over basmati rice with a fresh corn salad, finished with a tangy yogurt-and-cottage-cheese crema drizzle and a garnish of feta and cilantro.

Prep time

20 min

Cook time

10 min

Total time

30 min

Servings

Ingredients

For the Chicken

boneless, skinless chicken breast (2 breasts)
Greek yogurt
chili powder
smoked paprika
garlic powder
onion powder
salt
ground black pepper
vegetable oil

For the Street Corn Salad

frozen corn (preferably fire roasted), thawed
red bell pepper, finely diced
red onion, finely diced
jalapeño, seeds removed, finely diced

For the Crema

fat free Greek yogurt
cottage cheese
lime, juiced
clove garlic
onion powder
chili powder
smoked paprika
black pepper
water

To Garnish

feta cheese, crumbled
cilantro, finely chopped

To Serve

cooked basmati rice (~1/2 cup uncooked)

Instructions

1
Finely dice the red bell pepper, red onion, and jalapeño. Add to a bowl with the frozen corn and toss to combine. Do not add the feta — it is reserved as a garnish.
2
In a small blender, combine the fat free Greek yogurt, cottage cheese, lime juice, garlic, onion powder, chili powder, smoked paprika, and black pepper. Blend until smooth, adding 2 tbsp water to loosen. Keep it thick — this is a finishing crema, not a pourable salad dressing.
3
Cut the chicken into 1-inch cubes. Toss with the Greek yogurt, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
4
Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the chicken in a single batch and cook, stirring occasionally, for 5-8 minutes until cooked through and lightly browned.
5
Divide the basmati rice between two bowls. Top each with the chicken and a scoop of the corn salad. Drizzle with the crema and garnish with crumbled feta and chopped cilantro.

Nutrition

per serving

1/2

Calories

580 kcal

Protein

60 g

Carbs

48 g

Fat

16 g

Fiber

4 g

Sodium

1045 mg