Go Back
Easy Meal-Prep Chicken Burrito Bowls photo

Meal-Prep Chicken Burrito Bowls

Flavorful, make-ahead chicken burrito bowls with rice, peppers, guacamole, salsa, beans, and romaine for easy lunches.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings

Equipment

  • Large skillet or frying pan
  • large pot with lid
  • Mixing Bowls
  • Measuring cups and spoons
  • Knife and cutting board
  • fork for mashing
  • meal-prep containers (6)

Ingredients
  

  • 4 small-medium boneless skinless chicken breasts or thighs about 1 lb; pounded if needed
  • 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
  • 2 cups water
  • 1 cup white basmati rice
  • 1 teaspoon vegetable oil plus 1 tablespoon for marinating the chicken
  • 1 lime juiced where indicated
  • 2 tablespoons fresh cilantro chopped, divided
  • to taste kosher salt
  • 1 ripe avocado
  • 1/2 small jalapeño minced and divided
  • 1/8 cup onion minced and divided
  • 1 small tomato diced
  • 2 bell peppers bell peppers sliced into strips; any colors
  • 1/2 onion onion sliced into strips
  • 2 cups romaine lettuce chopped
  • 1/2 cup light sour cream
  • 1/2 cup black beans
  • 6 containers meal-prep containers

Instructions
 

  • Combine the chicken, taco seasoning, and 1 tablespoon vegetable oil in a large bowl or sealed bag; marinate in the refrigerator for 20 minutes or up to 48 hours.
  • Heat a large skillet over medium-high heat. Cook the chicken 5–7 minutes per side, until an internal temperature of 165°F (74°C) is reached. Transfer to a cutting board and rest 10 minutes, then chop into bite-size pieces.
  • In the same skillet, add 1 teaspoon oil and sauté the sliced bell peppers and 1/2 onion (sliced) for 3–4 minutes, until tender; set aside.
  • Meanwhile, bring 2 cups water to a boil in a large pot. Add 1 cup basmati rice, 1 teaspoon oil, and salt and pepper to taste. Cover, reduce to low, and cook until the rice is tender and water is absorbed. Remove from heat, stir in 2 tablespoons chopped cilantro, and fluff with a fork.
  • Make the guacamole: mash the avocado in a small bowl and stir in half the minced cilantro (1 tablespoon), half the minced onion (about 1 tablespoon), half the minced jalapeño, juice of 1/2 lime, and salt and pepper to taste; set aside.
  • Make the tomato salsa: combine the diced tomato with the remaining minced cilantro (1 tablespoon), remaining minced onion (about 1 tablespoon), and the remaining minced jalapeño; season with salt, pepper, and a squeeze of lime if desired.
  • Assemble the bowls: divide the rice, chicken, sautéed peppers and onions, and black beans evenly into 4 meal-prep bowls. Divide the chopped romaine, tomato salsa, guacamole, and sour cream into the remaining 2 containers for fresh-serving bowls.
  • When ready to eat, reheat only the containers with chicken and rice in the microwave for 2–3 minutes, then top with the fresh salad, salsa, guacamole, and sour cream from the cold containers.

Notes

  • Make the homemade taco seasoning using the provided spice mix if desired.
  • Prep cold ingredients (salad, guacamole, salsa) every two days to keep them fresh.
  • Guacamole and salsa amounts are sized for shorter storage.
  • You can substitute chicken thighs for breasts if preferred.
  • Use pre-made pico de gallo or guacamole snack packs for convenience.