High-Protein Chicken Burrito Bowls

This burrito bowl packs protein, relying on RightRice that’s a blend of lentils and chickpeas. It’s topped off with lots of colorful components, with tender chicken, creamy avocado, and lime dressing. 

What You Get

Achiote marinated chicken breasts  

RightRice veggie grain blend

Baby kale 

Cilantro-lime dressing 

Cooked black beans 

Avocado

Toasted pepitas (pumpkin seeds) 

What You’ll Need

Olive oil

Salt 

Makes 3 servings

20 minutes active 

45 minutes total 

Step 1

Preheat the oven to 400°F. Line a sheet pan with foil. 

Step 2 

Place the chicken breasts on the prepared pan, drizzle with 2 tablespoons olive oil, and season with salt on both sides. Transfer the pan to the oven and roast until the chicken is no longer pink at the center, 25 to 30 minutes. Transfer to a board and let rest before slicing across the grain. 

Step 3 

Meanwhile, in a small saucepan, bring 1⅓ cups water to a boil. Add the vegetable rice, stir to combine, and return to a boil. Then remove from heat, cover with a lid, and let rest until tender, 12 minutes. Fluff with a fork and set aside. 

Step 4 

In a large bowl, toss 2 cups of the kale with 2 tablespoons of the cilantro-lime dressing and season with salt. Reheat the beans in the microwave, 1 minute. Peel, pit, and dice the avocado. 

Step 5 

Heap the vegetable rice into bowls, and top with the beans, chicken, avocado, and dressed kale. Sprinkle with the pepitas, drizzle with the remaining cilantro-lime dressing, and serve warm.