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Meal Prep Chicken Burrito Bowls

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These easy chicken burrito bowls are packed with smoky, zesty flavor and loaded with wholesome ingredients. Perfect for busy weeks, they make meal prep a breeze and keep lunch or dinner fresh, filling, and customizable.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (or thighs)
  • 2 tbsp olive oil, divided
  • Juice of 1 large lime
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • Black pepper, to taste
  • 2 cups cooked rice (white, brown, or quinoa)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (frozen, fresh, or canned)
  • 2 large bell peppers, sliced
  • 1 large red onion, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded cheese (cheddar, Monterey Jack, or blend)
  • Small handful fresh cilantro, chopped (optional)
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup salsa or pico de gallo
  • 1–2 avocados, sliced
  • Lime wedges, for serving

Instructions

  1. In a large bowl, whisk together 1 tbsp olive oil, lime juice, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Add chicken breasts and turn to coat. Let marinate while prepping veggies (or refrigerate up to 30 minutes for deeper flavor).
  2. Cook rice according to package instructions. Fluff with a fork and set aside. Optionally, stir in lime juice and chopped cilantro for extra flavor.
  3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced bell peppers and red onion. Sauté for 5-7 minutes until softened and lightly charred. Season with a pinch of salt. Add corn for the last 2 minutes, stirring often.
  4. In the same skillet, heat a drizzle of oil over medium-high. Add marinated chicken breasts in a single layer. Cook 4-5 minutes per side, or until golden brown and cooked through (internal temp 165°F). Transfer to a cutting board, let rest 5 minutes, then slice or dice.
  5. Divide rice evenly among 4-5 meal prep containers (about 1/2 cup each). Layer on black beans (about 1/4 cup per bowl), sautéed veggies, diced chicken, and cherry tomatoes.
  6. Top each bowl with shredded cheese, fresh cilantro, and desired toppings: sour cream, salsa, avocado, and lime wedges.
  7. Let bowls cool to room temperature before sealing. Store in the fridge for up to 4 days. Add avocado fresh each day if desired.

Notes

Let chicken rest before slicing to keep it juicy. Cool bowls before sealing to prevent sogginess. Customize with your favorite toppings and swap grains or veggies as desired. For dairy-free, skip cheese and use coconut yogurt. For low-carb, use cauliflower rice.

Nutrition

Keywords: meal prep, chicken burrito bowl, healthy, easy, Mexican, lunch, dinner, gluten-free, family-friendly

Find it online: https://avabake.com/meal-prep-chicken-burrito-bowls-easy-recipe-for-busy-weeks/