Why You’ll Love This Recipe
Meal Prep Chicken Burrito Bowls are a flavorful and convenient solution for busy weekdays. Packed with seasoned chicken, rice, beans, and fresh veggies, these bowls offer a balanced and satisfying meal that’s easy to prepare in advance. Perfect for lunch or dinner, they’re customizable and reheat beautifully, making them a go-to for anyone looking to eat well throughout the week.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breastsolive oillime juicechili powdercuminpaprikagarlic powdersalt and peppercooked rice (white or brown)black beanscorncherry tomatoesbell peppersred onionshredded cheesefresh cilantrooptional toppings: sour cream, avocado, salsa
directions
In a bowl, whisk together olive oil, lime juice, chili powder, cumin, paprika, garlic powder, salt, and pepper to make a marinade.
Add chicken breasts to the marinade and let sit for at least 30 minutes, or overnight for deeper flavor.
Heat a skillet over medium heat and cook the marinated chicken until fully cooked, about 6-8 minutes per side. Let rest before slicing.
While the chicken is cooking, prepare the rice and chop the vegetables.
Assemble the bowls by dividing rice into containers, then topping with sliced chicken, black beans, corn, chopped bell peppers, cherry tomatoes, red onions, shredded cheese, and cilantro.
Add any optional toppings if eating immediately. If prepping for later, store them separately to maintain freshness.
Seal the containers and refrigerate.
Servings and timing
This recipe makes 4 servings.Preparation time: 15 minutesMarinating time: 30 minutesCooking time: 15 minutesTotal time: 60 minutes
Variations
Swap chicken for grilled steak, shrimp, or tofu for variety.
Use quinoa instead of rice for a protein-rich base.
Add jalapeños or hot sauce for extra heat.
Include lettuce or spinach for a leafy crunch.
Use Greek yogurt as a lighter alternative to sour cream.
storage/reheating
Store the burrito bowls in airtight containers in the fridge for up to 4 days.Reheat in the microwave for 1-2 minutes, or until warmed through.Store fresh toppings like avocado or sour cream separately and add just before eating.
FAQs
Can I freeze these burrito bowls?
Yes, but leave out ingredients like tomatoes and sour cream. Freeze the base (chicken, rice, beans) and add fresh toppings after reheating.
How can I keep the chicken moist?
Marinate it well and avoid overcooking. Let it rest before slicing to retain juices.
Can I use store-bought taco seasoning?
Absolutely, just adjust salt levels accordingly.
What’s the best container for meal prep?
Use BPA-free, microwave-safe containers with compartments or separate areas to keep ingredients fresh.
Can I make it vegetarian?
Yes, substitute chicken with grilled veggies, tofu, or extra beans.
Is brown rice healthier?
Brown rice has more fiber and nutrients, but both options work well.
Can I serve these cold?
Yes, they taste great cold, especially with fresh veggies and toppings.
Are these bowls gluten-free?
Yes, just ensure all ingredients (like seasonings) are certified gluten-free.
Do I need to use canned beans?
No, cooked dried beans work too. Just make sure they’re fully cooked and seasoned.
Can I double the recipe?
Yes, scale up the ingredients to prepare more meals for the week.
Conclusion
Meal Prep Chicken Burrito Bowls combine taste, nutrition, and convenience in a single dish. With endless customization options and easy storage, they’re a smart and satisfying choice for anyone looking to simplify mealtime without sacrificing flavor. Prep once and enjoy delicious, wholesome meals all week long.
Print
Meal Prep Chicken Burrito Bowls
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 bowls
- Category: Main Course
- Method: Grilling or Sautéing
- Cuisine: Tex‑Mex
Description
Hearty and flavorful chicken burrito bowls featuring seasoned grilled chicken, rice, beans, vegetables and toppings for a customizable Tex‑Mex meal.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil, divided
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 2 cups cooked rice (white, brown or cilantro‑lime rice)
- 1 cup black beans or pinto beans, drained and rinsed
- 1 cup corn kernels (fresh, canned or frozen)
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 avocado, sliced or diced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Sour cream or Greek yogurt, for topping (optional)
- Shredded cheese (cheddar or Mexican blend), for topping (optional)
Instructions
- In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, salt and pepper.
- Rub chicken with 1 tablespoon olive oil then sprinkle spice mix evenly on both sides.
- Heat a grill or skillet over medium‑high heat. Add chicken and cook 5–7 minutes per side until internal temperature reaches 165 °F (74 °C). Remove, rest for 5 minutes, then slice.
- While chicken cooks, divide rice among 4 bowls. Top each with beans, corn, diced bell pepper and chopped red onion.
- Add sliced chicken on top of each bowl.
- Garnish with avocado, cilantro, a squeeze of lime juice, and optional toppings like sour cream and cheese.
- Serve immediately, allowing guests to mix flavors as they like.
Notes
- Swap rice for cauliflower rice or quinoa to make it low‑carb or gluten‑free.
- For extra flavor, marinate chicken in lime juice, garlic and spices for 30 minutes before cooking.
- Add pico de gallo, salsa verde or hot sauce for more heat.
- Meal‑prep tip: Store ingredients separately in meal‑prep containers for up to 4 days; assemble just before eating.
- Use leftover rotisserie chicken for a quicker version.