Protein-Packed Chicken & Black Bean Power Bowl
High-protein chicken and black bean burrito bowl with 42g protein per serving. Easy meal prep recipe for muscle building and satiety.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1.5 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- Salt and black pepper to taste
- 1.5 cups long-grain white rice, uncooked
- 3 cups low-sodium chicken broth
- 1/2 cup low-fat cottage cheese
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 medium red onion, finely diced
- 1 cup fresh corn kernels (frozen or fresh)
- 1 cup diced bell peppers (red or yellow)
- 1/2 cup fresh cilantro, chopped
- 1/2 cup plain Greek yogurt
- 2 tbsp fresh lime juice
- 1/4 cup salsa (mild or spicy, your preference)
- Lime wedges for serving
Instructions
- 1
Pat the chicken breasts dry with paper towels and season both sides generously with smoked paprika, cumin, garlic powder, onion powder, cayenne, salt, and black pepper.
- 2
Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 3
Place seasoned chicken breasts in the hot skillet and sear for 6-7 minutes per side until golden brown and cooked through (internal temperature of 165°F).
- 4
Transfer cooked chicken to a cutting board and let rest for 5 minutes, then slice into bite-sized pieces.
- 5
In a separate pot, bring chicken broth to a boil over high heat.
- 6
Add uncooked rice to the boiling broth, stir once, then reduce heat to low and cover with a tight-fitting lid.
- 7
Simmer the rice for 15-18 minutes until all liquid is absorbed and rice is tender.
- 8
While rice cooks, stir together the cottage cheese, Greek yogurt, and lime juice in a small bowl until smooth and creamy.
- 9
Warm the drained black beans in a small saucepan over medium heat for 3-4 minutes, stirring occasionally.
- 10
Fold the cottage cheese mixture into the cooked rice until well combined and evenly distributed.
- 11
Gently stir in the diced red onion, corn kernels, and bell peppers into the rice mixture.
- 12
Divide the rice base among four bowls, top each with sliced chicken, warm black beans, and a dollop of salsa.
- 13
Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the bowl.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| White rice | Brown rice or quinoa | Adds fiber and additional plant-based protein while maintaining the same cooking method and texture profile. |
| Sour cream | Plain Greek yogurt mixed with cottage cheese | Greek yogurt provides 20g protein per cup compared to sour cream's 3g, while cottage cheese adds another 14g per half-cup serving. |
| Regular chicken breast | Rotisserie chicken (pre-cooked) or ground chicken breast | Rotisserie saves 15 minutes of cooking time for busy nights; ground chicken cooks faster and absorbs seasoning more evenly. |
| Black beans only | Black beans plus 1/2 cup edamame | Edamame adds 11g complete protein per half-cup and boosts fiber, creating a dual-legume protein powerhouse. |
| Plain salsa topping | Salsa mixed with 2 tbsp plain Greek yogurt per serving | Creates a creamy salsa sauce that adds another 3-4g protein per serving without diluting the salsa's bright flavor. |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 625 |
| Total Fat | 13g |
| Saturated Fat | 3g |
| Cholesterol | 78mg |
| Sodium | 740mg |
| Carbohydrates | 68g |
| Fiber | 9g |
| Sugar | 4g |
| Protein | 42g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
