I love preparing these burrito bowls when I want a balanced, flavorful meal ready for the week. They’re packed with seasoned protein, rice, beans, and fresh toppings, making them both satisfying and easy to customize.
Why You’ll Love This Recipe
I enjoy how convenient this recipe is for meal prep. I can make everything in advance and assemble bowls for several days. The flavors are bold and fresh, and I can easily switch up ingredients depending on what I have. It’s a reliable option when I want something healthy, filling, and delicious.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken:
1 lb boneless skinless chicken breast, diced 1 tablespoon olive oil 1 teaspoon chili powder 1 teaspoon cumin 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper
For the rice:
1 cup uncooked white or brown rice 2 cups water 1/2 teaspoon salt 1 tablespoon lime juice 2 tablespoons fresh cilantro, chopped
For the bowls:
1 can (15 oz) black beans, drained and rinsed 1 cup corn kernels (fresh, canned, or frozen) 1 cup cherry tomatoes, halved 1/2 cup red onion, diced 1 cup lettuce, shredded 1/2 cup shredded cheese 1/2 cup sour cream or Greek yogurt 1/4 cup salsa
directions
I start by cooking the rice. I bring water and salt to a boil, add the rice, reduce the heat, and let it simmer until tender. Once done, I stir in lime juice and chopped cilantro.
While the rice cooks, I season the diced chicken with chili powder, cumin, paprika, garlic powder, salt, and pepper.
I heat olive oil in a skillet over medium heat and cook the chicken for about 6–8 minutes until fully cooked and slightly browned.
I prepare the rest of the ingredients by draining the beans, cutting the vegetables, and getting everything ready for assembly.
I divide the rice evenly into meal prep containers, then layer with chicken, black beans, corn, tomatoes, red onion, and lettuce.
I add cheese, sour cream, and salsa just before serving or keep them separate to maintain freshness.
Servings and timing
I usually get about 4–5 servings from this recipe.
I sometimes swap chicken for ground beef or turkey for a different flavor. When I want a vegetarian version, I skip the meat and add extra beans or grilled vegetables. I also like adding avocado or guacamole for a creamy element. Brown rice or cauliflower rice works well when I want a healthier twist.
storage/reheating
I store the bowls in airtight containers in the refrigerator for up to 4 days.
When reheating, I warm the rice, chicken, and beans in the microwave, then add the fresh toppings afterward to keep everything crisp and fresh.
FAQs
Can I freeze burrito bowls?
I freeze the rice, chicken, and beans, but I keep fresh toppings separate and add them after reheating.
How do I keep the ingredients fresh for meal prep?
I store wet ingredients like salsa and sour cream separately and add them just before eating.
Can I use pre-cooked rice?
Yes, I sometimes use pre-cooked or leftover rice to save time.
What’s the best protein to use?
I like chicken, but beef, turkey, or even tofu works well.
Can I make this low-carb?
Yes, I replace the rice with cauliflower rice for a lower-carb option.
Conclusion
I find this burrito bowl meal prep recipe to be one of the easiest ways to stay organized with meals while still enjoying bold, fresh flavors. It’s simple, flexible, and perfect for keeping my week on track.
A balanced and flavorful burrito bowl meal prep recipe made with seasoned chicken, rice, beans, and fresh toppings, perfect for easy and customizable weekly meals.
Ingredients
1 lb boneless skinless chicken breast, diced
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup uncooked white or brown rice
2 cups water
1/2 teaspoon salt (for rice)
1 tablespoon lime juice
2 tablespoons fresh cilantro, chopped
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels
1 cup cherry tomatoes, halved
1/2 cup red onion, diced
1 cup lettuce, shredded
1/2 cup shredded cheese
1/2 cup sour cream or Greek yogurt
1/4 cup salsa
Instructions
Bring water and salt to a boil, add rice, reduce heat, and simmer until tender. Stir in lime juice and cilantro once cooked.
Season diced chicken with chili powder, cumin, paprika, garlic powder, salt, and pepper.
Heat olive oil in a skillet over medium heat and cook chicken for 6–8 minutes until fully cooked.
Prepare remaining ingredients by draining beans and chopping vegetables.
Divide rice evenly into meal prep containers.
Top with cooked chicken, black beans, corn, tomatoes, red onion, and lettuce.
Add cheese, sour cream, and salsa just before serving or keep them separate for freshness.
Notes
Store wet toppings separately to maintain freshness.
Use brown rice or cauliflower rice for a healthier option.
Swap chicken for beef, turkey, or tofu as desired.
