Description

These Easy Chicken Burrito Bowls for Meal Prep are a lifesaver for busy weeks—tender spiced chicken, bright lime-cilantro rice, and hearty black beans come together in a customizable, grab-and-go dinner that tastes even better on day two.

Ingredients

Scale

1.5 lbs (680g) boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon black pepper
1 cup (uncooked) long-grain white rice
2 cups water or chicken broth
1/2 teaspoon salt (for rice)
2 limes (juice of)
1/2 cup fresh cilantro, chopped
1 can (15 oz or 425g) black beans, rinsed and drained
2 cloves garlic, minced
1/2 teaspoon cumin (for beans)
1/4 teaspoon salt (for beans)
1 cup corn kernels (fresh or frozen)
1 cup cherry tomatoes, halved
1 large avocado, sliced (for serving)
Sour cream or Greek yogurt (for serving)
1/2 cup shredded cheddar or Monterey Jack cheese (optional)
Hot sauce (to taste)

Instructions

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
In a small bowl, mix chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Pat chicken breasts dry, drizzle with olive oil, and rub the spice mixture evenly on both sides.
Place seasoned chicken on the prepared baking sheet. Roast for 20-25 minutes, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
While chicken roasts, rinse rice in a fine-mesh strainer until water runs clear. In a medium saucepan, combine rice, water (or broth), and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork. Stir in lime juice and chopped cilantro.
In a small skillet over medium heat, add a drizzle of olive oil. Add minced garlic and cook for 30 seconds. Add rinsed black beans, cumin, and salt. Cook for 3-4 minutes, stirring occasionally, until warmed through.
Slice rested chicken against the grain into strips or cubes.
Assemble bowls: Divide lime-cilantro rice among meal prep containers. Top with sliced chicken, black beans, and corn kernels. Add cherry tomatoes and any other toppings. Leave avocado and sour cream for serving.
Cool assembled bowls completely at room temperature (about 20-30 minutes) before sealing and refrigerating for up to 4 days.

Notes

For best results, store avocado and sour cream separately and add fresh each day. The bowls taste even better on day 2 or 3 as flavors meld. To reheat, cover with a damp paper towel and microwave for 2-3 minutes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 485
Sodium: 680
Fat: 14
Saturated Fat: 3
Carbohydrates: 52
Fiber: 12
Protein: 38

Keywords: chicken burrito bowls, meal prep, weeknight dinner, healthy, easy, gluten-free