Meal Prep Chicken Burrito Bowls

There’s something truly rewarding about making Meal Prep Chicken Burrito Bowls. I remember the first time I prepped these for a busy week ahead. My friends were amazed that I could have delicious, healthy meals ready to go, all packed neatly in containers. The aroma of the seasoned chicken simmering in the pan was enough to make anyone’s mouth water. As I chopped the fresh vegetables and mixed them with rice, I felt a sense of accomplishment, knowing I was setting myself up for success amidst a hectic schedule. Now, this dish has become a staple in my meal prep routine, bringing comfort and convenience with every bite.

Essential Ingredients for Meal Prep Chicken Burrito Bowls

When it comes to the ingredients for Meal Prep Chicken Burrito Bowls, each component plays a vital role in creating a well-rounded dish. The combination of flavors and textures not only satisfies your taste buds but also provides a nutritious meal option. Here’s a closer look at the key players.

• 4 small-medium boneless, skinless chicken breasts: The star of our dish, providing lean protein that keeps you full.
• 1 packet taco seasoning: This adds a delightful spice and flavor to the chicken, making it irresistible.
• 2 cups water: Essential for cooking rice perfectly, ensuring it’s fluffy and tender.
• 1 cup white basmati rice: A fragrant grain that pairs beautifully with the seasoned chicken and veggies.
• 1 teaspoon vegetable oil: Used for cooking the chicken and sautéing the vegetables, adding richness.
• 1 lime: Freshly squeezed juice enhances the flavors and adds brightness.
• 2 tablespoons freshly chopped cilantro: Adds a fresh, herby note that elevates the dish.
• Kosher salt to taste: Essential for bringing all the flavors together.
• 1 ripe avocado: Creamy and rich, it’s perfect for topping your bowls.
• 2 tablespoons cilantro, minced, divided: This enhances both the guacamole and salsa.
• 1/2 small jalapeno, minced, divided: Adds a nice kick without being overpowering.
• 1/8 cup onion, minced, divided: Provides sweetness and a slight crunch.
• 1 small tomato, diced: Freshness and color for your bowls.
• Juice of 1 lime: For the guacamole, it prevents browning and adds zing.
• 2 bell peppers, sliced into strips: Sweet, crunchy, and colorful, these are a must-have.
• 1/2 onion, sliced into strips: Adds texture and flavor when sautéed.
• 2 cups chopped romaine lettuce: For a refreshing crunch on top.
• 1/2 cup light sour cream: Creamy and tangy, a perfect finish.
• 1/2 cup black beans: Adds fiber and keeps you satisfied.
• 6 meal prep containers: Essential for storing your delicious meals.

Preparation Steps for Meal Prep Chicken Burrito Bowls

Preparing Meal Prep Chicken Burrito Bowls is an enjoyable and satisfying experience. It’s a straightforward process that yields delicious results. Let’s break down the steps so you can create your own!

1. Start by marinating the chicken. In a large bag or bowl, combine the chicken breasts with the taco seasoning and 1 tablespoon of vegetable oil. Seal the bag or cover the bowl and place it in the fridge. Marinating for 20 minutes to 48 hours will deepen the flavors.

2. Next, heat a large pan over medium-high heat. Once it’s hot, add the marinated chicken to the pan. Cook each side for 5 to 7 minutes or until the chicken is fully cooked and no longer pink in the center. Remove the chicken from the pan and let it rest for about 10 minutes before chopping it into bite-sized pieces.

3. While the chicken is cooking, prepare the rice. Boil 2 cups of water in a large pot over high heat. Once boiling, add the white basmati rice and 1 teaspoon of vegetable oil. Season with kosher salt and reduce the heat to low. Cover the pot and let the rice cook until tender and all the water is absorbed. This usually takes about 15 to 20 minutes.

4. In the same pan used for the chicken, add another teaspoon of vegetable oil. Toss in the sliced bell peppers and onion. Sauté for 3 to 4 minutes, or until the vegetables are tender and vibrant in color.

5. Now it’s time to make the guacamole. In a small bowl, mash the ripe avocado. Mix in half of the minced cilantro, half of the minced onion, and half of the minced jalapeno. Squeeze in the juice of half a lime and season with kosher salt. Stir until smooth and creamy.

6. For the tomato salsa, combine the diced tomato, remaining minced cilantro, onion, and jalapeno in another bowl. Add a splash of lime juice, and season with salt and pepper. Mix well.

7. To assemble your Meal Prep Chicken Burrito Bowls, divide the cooked rice, chopped chicken, sautéed bell peppers, and black beans into 4 meal prep containers. This makes for a well-balanced meal.

8. In the remaining containers, add chopped romaine lettuce, tomato salsa, a scoop of guacamole, and a dollop of sour cream. These toppings will keep best when added right before serving.

9. Cover the containers and store them in the fridge. These bowls can last up to 4 days, but keep in mind that the cold ingredients should be used within 2 days to ensure freshness.

10. When you’re ready to eat, simply heat the chicken and rice bowls in the microwave for 2 to 3 minutes. Top with the fresh salad ingredients just before enjoying.

Ways to Adapt This Recipe

There’s always room for creativity in the kitchen! Here are some tips to adapt your Meal Prep Chicken Burrito Bowls to fit your taste and lifestyle.

• Storage: To keep leftovers fresh, store them in airtight containers. They can last in the fridge for up to 4 days.
• Freezing: You can freeze the cooked chicken and rice for up to three months. Just reheat in the microwave!
• Pairing: Serve with a side of cornbread or tacos for a complete Mexican feast.
• Vegetarian Option: Substitute the chicken with roasted chickpeas or tofu for a plant-based version.
• Spice Level: Adjust the amount of jalapeno based on your heat preference, or add a dash of hot sauce for extra kick.

Accompaniments for Meal Prep Chicken Burrito Bowls

Enjoying Meal Prep Chicken Burrito Bowls is not just about the main dish; it’s also about the experience! Here are some fantastic accompaniments to elevate your meal:

• Cilantro Lime Rice: A refreshing side that complements the flavors of the bowls.
• Black Bean Salad: A bright and zesty salad that adds a pop of color and taste.
• Guacamole: Always a favorite; serve extra for dipping.
• Fresh Salsa: A vibrant, chunky salsa adds a delightful crunch.
• Chips: Serve with tortilla chips for an added crunch factor.
• Perfect for Lunch: These bowls make an excellent lunch option for work or school.
• Picnic Ready: Ideal for outdoor gatherings or picnics, as they transport easily.
• Meal Prepping: Make these bowls on Sunday for quick lunches throughout the week.
• Seasonal Pairing: Perfect for warm weather but can be enjoyed year-round.

FAQ

Conclusion

Meal Prep Chicken Burrito Bowls are not only delicious but also a fantastic way to simplify your meal planning. With their flavorful ingredients and easy preparation, they’ve become a staple for busy weeknights. I encourage you to give this recipe a try—you won’t regret it!

Meal Prep Chicken Burrito Bowls

The ultimate meal prep solution! These Meal Prep Chicken Burrito Bowls are flavorful, filling, and easy to make. Packed with seasoned chicken, fresh veggies, and delicious toppings, they're perfect for your busy weeknights. Don’t miss out on this satisfying and healthy meal!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine Mexican

Servings 4 servings

Calories 450 kcal

Equipment

• Cutting Board
• Frying Pan
• Large Pot
• Wooden Spoon
• Chef's Knife

Ingredients

  

• 4 pieces small-medium boneless, skinless chicken breasts
• 1 packet taco seasoning
• 2 cups water
• 1 cup white basmati rice
• 1 teaspoon vegetable oil
• 1 piece lime
• 2 tablespoons freshly chopped cilantro
• to taste kosher salt
• 1 piece ripe avocado
• 2 tablespoons cilantro, minced, divided
• 1/2 small jalapeno, minced, divided
• 1/8 cup onion, minced, divided
• 1 small tomato, diced
• 1 piece lime
• 2 pieces bell peppers, sliced into strips
• 1/2 onion, sliced into strips onion, sliced into strips
• 2 cups chopped romaine lettuce
• 1/2 cup light sour cream
• 1/2 cup black beans
• 6 pieces meal prep containers

Instructions

 

• Start by marinating the chicken. In a large bag or bowl, combine the chicken breasts with the taco seasoning and 1 tablespoon of vegetable oil. Seal the bag or cover the bowl and place it in the fridge. Marinating for 20 minutes to 48 hours will deepen the flavors.
• Next, heat a large pan over medium-high heat. Once it’s hot, add the marinated chicken to the pan. Cook each side for 5 to 7 minutes or until the chicken is fully cooked and no longer pink in the center. Remove the chicken from the pan and let it rest for about 10 minutes before chopping it into bite-sized pieces.
• While the chicken is cooking, prepare the rice. Boil 2 cups of water in a large pot over high heat. Once boiling, add the white basmati rice and 1 teaspoon of vegetable oil. Season with kosher salt and reduce the heat to low. Cover the pot and let the rice cook until tender and all the water is absorbed. This usually takes about 15 to 20 minutes.
• In the same pan used for the chicken, add another teaspoon of vegetable oil. Toss in the sliced bell peppers and onion. Sauté for 3 to 4 minutes, or until the vegetables are tender and vibrant in color.
• Now it’s time to make the guacamole. In a small bowl, mash the ripe avocado. Mix in half of the minced cilantro, half of the minced onion, and half of the minced jalapeno. Squeeze in the juice of half a lime and season with kosher salt. Stir until smooth and creamy.
• For the tomato salsa, combine the diced tomato, remaining minced cilantro, onion, and jalapeno in another bowl. Add a splash of lime juice, and season with salt and pepper. Mix well.
• To assemble your Meal Prep Chicken Burrito Bowls, divide the cooked rice, chopped chicken, sautéed bell peppers, and black beans into 4 meal prep containers. This makes for a well-balanced meal.
• In the remaining containers, add chopped romaine lettuce, tomato salsa, a scoop of guacamole, and a dollop of sour cream. These toppings will keep best when added right before serving.
• Cover the containers and store them in the fridge. These bowls can last up to 4 days, but keep in mind that the cold ingredients should be used within 2 days to ensure freshness.
• When you’re ready to eat, simply heat the chicken and rice bowls in the microwave for 2 to 3 minutes. Top with the fresh salad ingredients just before enjoying.

Notes

• Homemade Taco Seasoning: To make your own taco seasoning for the chicken, combine: 1 tablespoon chili powder, 1 1/2 teaspoons ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon dried oregano, 1 teaspoon sea salt, and 1 teaspoon black pepper.
• Cold Ingredient Prep: Prep the cold ingredients (salad, guacamole, and salsa) every two days because they don't last as long in the fridge. You can also find guacamole snack packs and pre-made pico de gallo in the refrigerated dressings section at your local supermarket.

Keyword easy chicken recipe, Healthy Meal Prep, Meal Prep Chicken Burrito Bowls, Mexican Bowl Recipe

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Meet Bella Banks

I’m the one who makes sure we’re having fun while we work. I love the communal aspect of cooking seven friends in a kitchen can be chaotic, but it’s the best kind of chaos! I cook everything alongside the girls, and I’m often the one setting the table and making sure the “vibe” is right for our photos. I believe that any recipe, no matter how simple or complex, is a celebration.