Description
These chicken burrito bowls are a quick, healthy, and flavorful meal prep solution for busy weeks. Tender marinated chicken, vibrant veggies, and zesty toppings come together for a customizable, crowd-pleasing dish.
Ingredients
Scale
- 2 large boneless skinless chicken breasts (about 1 lb)
- 1 tablespoon olive oil (or avocado oil)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt & black pepper, to taste
- Juice of 1 lime
- 1 cup dry brown rice (or white rice, or cauliflower rice for low-carb)
- 2 cups water or chicken broth
- 1 teaspoon salt
- 1 tablespoon chopped cilantro (optional)
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved (or diced Roma tomatoes)
- 1 medium red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 avocado, sliced or diced
- 1/2 cup shredded cheddar or Monterey Jack cheese (optional, or use dairy-free cheese)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- For the Pico de Gallo (optional):
- 2 medium tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- Juice of 1 lime
- Salt & pepper, to taste
- 2 tablespoons fresh cilantro, chopped
Instructions
- In a bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Add chicken breasts and toss to coat. Marinate in the fridge for at least 10 minutes, up to 30 minutes or overnight for deeper flavor.
- Rinse rice under cold water. Add to a saucepan with water or chicken broth and salt. Bring to a boil, reduce heat to low, cover, and simmer for 20-25 minutes (brown rice), 15-18 minutes (white rice), or 5 minutes (cauliflower rice). Fluff with a fork and stir in cilantro if desired.
- Heat a large skillet or grill pan over medium-high heat. Add marinated chicken breasts and cook for 5-7 minutes per side, until golden and cooked through (internal temp 165°F). Rest chicken for 5 minutes, then slice or dice.
- While chicken cooks, chop cherry tomatoes, bell pepper, red onion, and avocado. For pico de gallo, combine diced tomatoes, red onion, jalapeño, lime juice, cilantro, salt, and pepper in a bowl. Stir and let sit.
- Divide rice among four bowls or meal prep containers. Layer with sliced chicken, black beans, corn, tomatoes, bell pepper, onion, and avocado. Add shredded cheese, pico de gallo, and fresh cilantro. Serve immediately or seal containers for meal prep.
- Garnish with lime wedges. If prepping ahead, keep avocado and pico de gallo separate until serving.
Notes
For best flavor, marinate chicken overnight. Use cauliflower rice for low-carb or keto. Add avocado just before serving to prevent browning. Customize toppings to taste—try Greek yogurt, mango salsa, or extra veggies. Double the recipe for crowds and use a sheet pan for chicken to save time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1/4 of
- Calories: 475
- Sugar: 6
- Sodium: 700
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 10
- Protein: 30
Keywords: chicken burrito bowl, meal prep, healthy, Mexican, easy dinner, gluten-free, dairy-free, rice bowl, family-friendly, lunch, dinner