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High Protein Chicken Burrito Bowl Under $3

·3 mins
Table of Contents

If you want 38 grams of protein for under three bucks, this chicken burrito bowl is your new go-to. It’s filling, flavorful, and comes together in about 30 minutes with ingredients you can grab at any grocery store.

Why This Recipe Works
#

Boneless skinless chicken thighs are one of the cheapest high-protein proteins you can buy, often running less than $2 per pound. Pair them with canned black beans and rice, and you get a complete, satisfying meal that keeps you full for hours. The seasoning blend does the heavy lifting so this never tastes like a budget meal.

Ingredients
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  • 6 oz boneless skinless chicken thighs (about 1 large thigh)
  • 1/2 cup dry white rice
  • 1/2 cup canned black beans, drained and rinsed
  • 1/4 cup frozen corn
  • 1/4 cup salsa (jarred)
  • 2 tbsp plain nonfat Greek yogurt (sour cream substitute)
  • 1 tsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Optional: shredded romaine, lime wedge

Estimated cost per serving: $2.65

Instructions
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  1. Cook your rice according to package directions. While it cooks, pat the chicken thigh dry with a paper towel.
  2. Mix together the chili powder, cumin, garlic powder, salt, and pepper in a small bowl. Coat both sides of the chicken with the spice blend.
  3. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side until cooked through and the internal temperature reaches 165°F.
  4. Let the chicken rest for 3 minutes, then slice or chop it into bite-sized pieces.
  5. While the chicken rests, warm the black beans and corn together in the same skillet over medium heat for 2 to 3 minutes.
  6. Build your bowl: start with rice, then add the beans and corn, followed by the chopped chicken.
  7. Top with salsa and a dollop of Greek yogurt. Add romaine and a squeeze of lime if you have them.

Nutrition (Per Serving)
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NutrientAmount
Calories520
Protein38g
Carbs58g
Fat11g
Cost Per Serving$2.65

Tips
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  • Meal prep this in bulk. Cook a full pound of chicken thighs and a full cup of dry rice on Sunday. Portion into containers and refrigerate for up to 4 days. Keep the toppings separate until you’re ready to eat.
  • Swap chicken thighs for canned chicken if you’re really pinching pennies. A 12.5 oz can of chicken breast runs about $2 and gives you two solid servings with minimal prep.
  • Frozen corn is your friend. It costs a fraction of canned corn, stores for months, and you can toss it straight into the hot skillet without thawing.
  • Greek yogurt instead of sour cream is a small change with a real payoff. You get more protein and save a little money, and honestly most people can’t tell the difference once it hits the warm bowl.

Related Recipes#

Hitting your protein goals doesn’t have to cost you. Make this bowl once and you’ll keep it in the rotation all year long.

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