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Easy Flavor-Packed Chicken Burrito Bowls Recipe for Meal Prep Success

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A quick and easy chicken burrito bowl recipe packed with smoky spices, cilantro-lime rice, black beans, and fresh toppings, perfect for meal prep and busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 1 cup long-grain white rice
  • 2 cups water or low-sodium chicken broth
  • 1/2 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt, to taste
  • 1 cup canned black beans, rinsed and drained
  • 1 cup fresh or frozen corn kernels
  • 1 cup diced tomatoes or fresh pico de gallo
  • 1 ripe avocado, sliced or diced
  • Shredded lettuce or baby spinach
  • Shredded cheddar or Monterey Jack cheese (optional)
  • Greek yogurt or sour cream (for drizzling)
  • Fresh jalapeño slices or hot sauce (optional)

Instructions

  1. In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Add the chicken breasts or thighs, coating them well. Let it marinate for at least 10 minutes; for deeper flavor, refrigerate up to 2 hours.
  2. Rinse the rice under cold water until water runs clear. In a medium saucepan, combine rice and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until water is absorbed. Remove from heat, fluff with a fork, then stir in chopped cilantro, lime juice, and salt to taste. Keep covered to stay warm.
  3. Heat a large skillet over medium-high heat. Add marinated chicken and cook for 5-6 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from pan and let rest for 5 minutes before slicing into strips or bite-sized pieces.
  4. In the same skillet, add corn and cook for 3-4 minutes until slightly charred and warm. Add black beans and stir until heated through. Season lightly with salt and pepper.
  5. Assemble the bowls starting with a base of cilantro-lime rice, add a layer of lettuce or spinach, then top with sliced chicken, corn, beans, tomatoes or pico de gallo, avocado, and cheese if using. Finish with a dollop of Greek yogurt or sour cream and jalapeño slices or hot sauce for an extra kick.
  6. Optionally, squeeze fresh lime over the assembled bowls for extra zest. Serve immediately or pack into meal prep containers for up to 4 days.

Notes

Marinate chicken for at least 10 minutes or up to 2 hours for deeper flavor. Rest chicken after cooking to keep it juicy. Rinse rice to remove excess starch and prevent clumping. Use broth instead of water for richer rice flavor. Avoid overcrowding the pan when cooking chicken for better sear. Store avocado separately to prevent browning. Freeze cooked components separately for best results.

Nutrition

Keywords: chicken burrito bowl, meal prep, easy dinner, cilantro-lime rice, black beans, healthy, quick recipe, gluten-free

Find it online: https://norasfoods.com/easy-flavor-packed-chicken-burrito-bowls-recipe-for-meal-prep-success/