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Chicken Burrito Bowls Recipe: Easy Meal Prep for Healthy Lunches

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These chicken burrito bowls are a vibrant, healthy, and customizable meal prep option featuring juicy marinated chicken, cilantro-lime rice, and a rainbow of fresh toppings. Perfect for busy weeks, they stay fresh for days and are guaranteed to make lunchtime exciting.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup uncooked brown or white rice
  • 2 cups chicken broth or water
  • 1 teaspoon lime zest (optional)
  • 1/4 cup chopped fresh cilantro
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen and thawed)
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1 large bell pepper, diced
  • 1–2 avocados, sliced or diced
  • 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
  • 1 cup fresh salsa or pico de gallo
  • Greek yogurt or sour cream (for serving, optional)
  • Fresh cilantro leaves (for garnish)
  • Lime wedges (for serving)

Instructions

  1. In a large bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
  2. Add chicken breasts or thighs and toss to coat. Cover and refrigerate for at least 20 minutes (up to 2 hours).
  3. Rinse rice in a fine mesh strainer until water runs clear. Add rice and chicken broth (or water) to a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer until tender (15-18 minutes for white rice, 35-40 minutes for brown rice).
  4. Once rice is cooked, fluff with a fork and stir in lime zest and chopped cilantro. Let cool slightly.
  5. Heat a large skillet or grill pan over medium-high heat. Add a drizzle of oil if needed. Add marinated chicken in a single layer and cook 5-7 minutes per side, until golden and cooked through (internal temp 165°F).
  6. Let chicken rest for 5 minutes, then slice or dice.
  7. While chicken cooks, prep toppings: drain and rinse black beans, halve cherry tomatoes, dice bell pepper, slice red onion, and cut avocado. Prepare corn and chop extra cilantro for garnish.
  8. To assemble, layer 1/2 cup rice in each meal prep container or bowl. Top with sliced chicken (about 3-4 oz per bowl), then arrange beans, corn, tomatoes, onion, bell pepper, and avocado in sections.
  9. Add shredded cheese, salsa, and a dollop of Greek yogurt or sour cream if desired. Garnish with cilantro and a lime wedge.
  10. Let bowls cool to room temperature before sealing and refrigerating. Store up to 4 days in the fridge.

Notes

For best results, marinate chicken for at least 20 minutes. Keep wet toppings like avocado, salsa, and yogurt separate if prepping ahead. Swap rice for cauliflower rice for a low-carb version, or use plant-based cheese/yogurt for dairy-free. Double the chicken and freeze for future meals. Let bowls cool before sealing to prevent sogginess.

Nutrition

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

Find it online: https://fuzzyforker.com/chicken-burrito-bowls-recipe-easy-meal-prep-for-healthy-lunches/