Go Back

Healthy Chicken Burrito Bowls Meal Prep - Easy, Fresh, and Flavor-Packed

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
  • Marinade/Seasoning: 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, pinch of cayenne (optional), juice of 1 lime
  • Grain Base: 2 cups cooked brown rice or white rice (or quinoa/cauliflower rice)
  • Beans: 1 can (15 oz) black beans, drained and rinsed
  • Corn: 1 cup corn kernels (frozen, fresh, or canned and drained)
  • Veggies: 1 red bell pepper (diced), 1 cup cherry tomatoes (halved), 1 small red onion (thinly sliced), 1 avocado (sliced or cubed, optional for serving)
  • Greens: 2 cups shredded romaine or chopped lettuce (optional, add fresh on serving day)
  • Salsa-Lime Topping: 1/2 cup salsa, juice of 1 lime, 2 tablespoons chopped cilantro
  • Yogurt Cream (Optional): 1/2 cup plain Greek yogurt, 1 teaspoon hot sauce, pinch of salt
  • Extras: Lime wedges, cilantro, shredded cheese, pickled jalapeños, or hot sauce
  • For Cooking: Olive oil for the pan, nonstick skillet or grill pan, meal prep containers with tight lids

Method
 

  1. Prep the Chicken: Pat chicken dry. In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, cayenne (if using), and lime juice. Add chicken and toss to coat. Let it marinate for at least 20 minutes (or up to 12 hours in the fridge).
  2. Cook the Grain: Cook rice (or quinoa) according to package directions. Fluff with a fork and let it cool slightly. For extra flavor, stir in a squeeze of lime and a pinch of salt.
  3. Cook the Chicken: Heat a large skillet over medium-high. Drizzle with olive oil. Cook chicken 5–7 minutes per side, depending on thickness, until browned and cooked through. Internal temperature should reach 165°F (74°C). Rest for 5 minutes, then slice or cube.
  4. Warm the Beans and Corn: In the same pan, add a splash of water. Toss in black beans and corn. Warm for 2–3 minutes with a pinch of salt and cumin if you like.
  5. Chop the Veggies: Dice bell pepper, halve tomatoes, and thinly slice red onion. Keep avocado and lettuce for serving day to avoid wilting and browning.
  6. Make the Salsa-Lime Topping: Stir salsa with lime juice and cilantro. Taste and adjust salt or add hot sauce for heat.
  7. Optional Yogurt Cream: Mix Greek yogurt, hot sauce, and a pinch of salt. Thin with a teaspoon of water if needed for drizzling.
  8. Assemble the Bowls: Lay out 4–5 containers. Add a base of rice to each. Top with chicken, then add black beans and corn on one side, and the fresh veggies on the other. Spoon on some salsa-lime mix, leaving room for toppings later.
  9. Cool Before Sealing: Let containers sit uncovered 10–15 minutes so steam escapes. Seal and refrigerate up to 4 days.
  10. Serve: Reheat the chicken, rice, beans, and corn portion in the microwave until hot. Add lettuce, avocado, yogurt cream, cheese, and fresh cilantro after heating. Finish with lime juice and hot sauce.