Chicken Burrito Bowls

The members of our weight loss clinics are getting into meal prep—and this recipe is perfect for it! You’ll curb your Chipotle craving while enjoying a healthy meal loaded with protein and essential nutrients. The combination of chicken, black beans and quinoa packs a serious protein punch that fills you up for hours on end. The quinoa is a perfect swap for the rice that is traditionally served with burritos—you really won’t miss the rice at all.

Choose some fiber-rich greens such as baby spinach or kale to increase the hunger-satiating power of this meal. In addition to their high fiber content, the black beans are rich in folate, potassium, vitamin B6 and an array of phytonutrients. The tomatoes are an excellent source of vitamin C and lycopene, an antioxidant with major health benefits. Lycopene has been shown to promote healthy eyesight, protect the skin from sun damage and reduce the risk of cardiovascular disease. Cucumbers are a good source of vitamins A, B and C and have a high water content that helps keep you hydrated from the inside out. The corn is a great source of dietary fiber, many minerals and vitamins A, B and E.

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3 cups chicken, shredded
1 cup quinoa, cooked
2 cups salad greens, shredded
1 cup tomatoes, diced
1 cucumber, diced
1 cup corn, drained
1 1/2 cup black beans
1 bunch cilantro, diced
1/4 tsp cayenne
Freshly ground black pepper to taste


Add the cayenne, cilantro and freshly ground black pepper to the quinoa and mix well.

Layer each serving or container with the salad greens first, followed by quinoa and then the shredded chicken. Next layer with the black beans, tomatoes, cucumbers and corn. Top with salsa and serve or refrigerate for later.

Makes four servings.

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