These chicken burrito bowls are the meal prep I make on repeat when the week looks busy. Juicy lime-seasoned chicken, cilantro rice, and all your favorite toppings come together in under an hour. No burrito wrapping required.
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Why You’ll Love This Chicken Burrito Bowls Meal Prep
These Chicken Burrito Bowls are pure convenience. Cook everything once on a Sunday and you’ve got lunch or dinner ready for the next four days, no extra dishes required.
The flavor is the real draw here. Smoky, citrusy chicken paired with cilantro lime rice tastes like your favorite takeout order, minus the drive-thru line.
If you already love recipes like our Sheet Pan Chicken and Veggies Meal Prep, this one will slide right into your rotation as another one of those easy, healthy meal prep ideas you can lean on all month.
Ingredients for Chicken Burrito Bowls
- Boneless, skinless chicken breasts (1 ½ lbs): The lean protein base. Swap in boneless chicken thighs if you want extra juiciness.
- Olive oil (2 tablespoons): Helps the spices stick to the chicken and keeps it from drying out in the pan.
- Chili powder, cumin, smoked paprika, garlic powder: This blend gives the chicken that classic smoky, savory burrito flavor without needing a marinade overnight.
- Salt and black pepper: Adjust to taste, especially if your broth or beans are already salted.
- Lime juice (3 tablespoons total): Brightens both the chicken and the rice. Bottled juice works, but fresh limes taste noticeably better.
- Long-grain white rice (1 cup): The classic burrito bowl base. Brown rice works too, just check the package for cook time.
- Low-sodium chicken broth (2 cups): Cooking the rice in broth instead of water adds a ton of flavor for almost no extra effort. Water works in a pinch.
- Fresh cilantro (¼ cup, chopped): Stirred into the rice and sprinkled on top for freshness. Leave it out if you’re not a cilantro fan.
- Black beans (1 can, 15 oz, rinsed and drained): Adds fiber and plant protein to round out the bowl.
- Corn kernels (1 cup): Fresh, frozen, or canned all work well here.
- Cherry tomatoes (1 cup, halved): For freshness and color. Pico de gallo is a great substitute if you have some on hand.
- Red onion (½ small, diced): Adds a sharp crunch that balances the rich chicken and cheese.
- Avocado (1, sliced): Best added fresh the day you eat, since it browns quickly once cut.
- Shredded cheese (½ cup, optional): Cheddar or a Mexican blend both melt nicely over the warm rice and chicken.
- Lime wedges: For serving, so everyone can add extra brightness at the table.
How to Make Chicken Burrito Bowls
- Season the chicken. In a bowl, toss the 1 ½ lbs chicken breasts with 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon lime juice. Let it sit while you start the rice.
- Cook the rice. In a medium saucepan, bring 1 cup rice and 2 cups chicken broth to a boil. Cover, reduce heat to low, and simmer for 15-18 minutes until the liquid is absorbed. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork and stir in 2 tablespoons chopped cilantro and 1 tablespoon lime juice.
- Cook the chicken. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-7 minutes per side, until a meat thermometer inserted in the thickest part reads 165°F. Let it rest for 5 minutes, then slice or dice.
- Warm the beans and corn. In a small saucepan, combine the black beans and corn. Warm over medium heat for 3-4 minutes, stirring occasionally, until heated through.
- Assemble the bowls. Divide the cilantro lime rice among 4 meal prep containers. Top each with sliced chicken, the black beans and corn, cherry tomatoes, and red onion.
- Add the finishing touches. Sprinkle shredded cheese and remaining cilantro over each bowl. Store sliced avocado separately and add it, along with a lime wedge, right before eating.
Tips for Success
Don’t skip the thermometer. The most common mistake with chicken burrito bowls is guessing when the chicken is done and ending up with dry, overcooked meat. A quick check with a meat thermometer to confirm 165°F takes the guesswork out completely.
Cool everything before storing. Packing hot rice or chicken into containers traps steam and makes everything soggy within a day. Spread ingredients on a sheet pan for 10 minutes to cool before you portion them out.
Keep watery toppings separate. Tomatoes and avocado release moisture and turn mushy if they sit against warm rice all week. Pack them in small separate containers and add them right before you eat.
Variations
Swap the black beans for pinto beans, or use both if you want extra fiber and texture in every bowl.
Turn the leftovers into soup night by pulling flavor inspiration from our Crockpot Chicken Tortilla Soup — similar spices, totally different format.
Not feeling rice? Swap it for cauliflower rice or simply pile everything over greens for a lighter, low-carb bowl.
Craving something with an Asian twist instead? Our Egg Roll in a Bowl uses the same easy build-a-bowl meal prep formula with a completely different flavor profile.
What to Serve With Chicken Burrito Bowls
These bowls are a full meal on their own, but a side of chips and salsa never hurts if you’re serving a crowd.
For a well-rounded meal prep week, pair these bowls with something for breakfast, like our Mini Egg Muffins for Meal Prep, so mornings are covered too.
If you want a crunchy side to snack on alongside lunch, our Air Fryer Sweet Potato Fries are a great match.
FAQs
Can I use rotisserie chicken instead? Yes. Shred about 3 cups of rotisserie chicken and toss it with the same spice blend and lime juice in a warm skillet for a couple of minutes to soak up the flavor. It’s a great shortcut on a busy night.
How do I make this dairy-free or gluten-free? Simply skip the cheese or use a dairy-free shredded cheese alternative. The recipe as written is naturally gluten-free, just double check your chicken broth and any add-ins like tortilla strips.
How long do these bowls last in the fridge? Stored in airtight containers, the cooked chicken, rice, beans, and corn keep well for 3 to 4 days. Add fresh toppings like avocado and tomatoes just before eating for the best texture.
Can I freeze chicken burrito bowls? The chicken and rice freeze well for up to 3 months in airtight containers. Skip freezing the avocado, tomatoes, and cheese, and add those fresh after thawing and reheating.
Final Thoughts
This chicken burrito bowls recipe is proof that healthy meal prep doesn’t have to be boring or complicated. A little Sunday prep buys you a week of lunches you’ll actually be excited to eat.
Give it a try this week and make it your own with whatever toppings your family loves most. I’d love to hear how your bowls turn out.
Chicken Burrito Bowls Meal Prep
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt plus more to taste
- 0.25 teaspoon black pepper
- 3 tablespoons lime juice divided
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 0.25 cup fresh cilantro, chopped divided
- 1 can (15 oz) black beans rinsed and drained
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup cherry tomatoes, halved
- 0.5 small red onion, diced
- 1 whole avocado, sliced
- 0.5 cup shredded cheese optional, cheddar or Mexican blend
- 4 wedges lime for serving
Instructions
- Season the chicken. In a bowl, toss the 1 ½ lbs chicken breasts with 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon lime juice. Let it sit while you start the rice.
- Cook the rice. In a medium saucepan, bring 1 cup rice and 2 cups chicken broth to a boil. Cover, reduce heat to low, and simmer for 15-18 minutes until the liquid is absorbed. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork and stir in 2 tablespoons chopped cilantro and 1 tablespoon lime juice.
- Cook the chicken. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-7 minutes per side, until a meat thermometer inserted in the thickest part reads 165°F. Let it rest for 5 minutes, then slice or dice.
- Warm the beans and corn. In a small saucepan, combine the black beans and corn. Warm over medium heat for 3-4 minutes, stirring occasionally, until heated through.
- Assemble the bowls. Divide the cilantro lime rice among 4 meal prep containers. Top each with sliced chicken, the black beans and corn, cherry tomatoes, and red onion.
- Add the finishing touches. Sprinkle shredded cheese and remaining cilantro over each bowl. Store sliced avocado separately and add it, along with a lime wedge, right before eating.