High Protein Low Calorie Chipotle Chicken Bowls

These high-protein chipotle chicken bowls are packed with smoky heat, refreshing toppings, and bold flavor. Juicy, marinated chicken breast is cooked to perfection and layered over cilantro-lime rice, paired with creamy guacamole and fresh pico de gallo. Each bowl packs 56 grams of protein, making it ideal for a muscle-fueling lunch or dinner while staying under 540 calories. The balance of complex carbs, healthy fats, and protein keeps you satisfied, energized, and on track with your goals. This meal prep favorite holds up well in the fridge, especially when vacuum-sealed, and is easy to customize based on preference. It’s a flavor-forward meal that proves healthy doesn’t have to be boring.

Author: Hunt4Shredz

Category: Dinner

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4 bowls

Calories: 693 kcal per serving

Ingredients

1 ½ pound - boneless, skinless chicken breast
2 tablespoon - olive oil
2 tablespoon - chipotle or taco seasoning
1 tablespoon - lime juice
1 tablespoon - adobo sauce
1 cup - brown rice
2 cup - chicken broth or water
1 teaspoon - garlic powder
1 teaspoon - ground cumin
2 tablespoon - fresh cilantro
2 - avocados
1 tablespoon - lime juice
1 tablespoon - fresh cilantro
1 - jalapeño
⅛ - Salt and pepper
2 - tomatoes
1 - red onion
¼ cup - fresh cilantro
1 tablespoon - lime juice
⅛ - Salt and pepper

Instructions

In a bowl, combine diced chicken breast, olive oil, chipotle seasoning, lime juice, and adobo sauce. Marinate for at least 20 minutes.
While chicken marinates, cook rice in chicken broth with garlic powder and cumin. Once done, fluff and stir in chopped cilantro.
In a skillet, cook marinated chicken over medium-high heat until browned and cooked through. Set aside.
For the guacamole, mash avocados with lime juice, cilantro, jalapeño (if using), and season with salt and pepper.
For the pico de gallo, mix diced tomatoes, red onion, chopped cilantro, lime juice, salt, and pepper in a bowl.
Assemble bowls with a base of rice, topped with cooked chicken, guacamole, and pico de gallo.
Serve immediately or store in meal prep containers for the week.