Introduction
Is there anything more satisfying than opening the fridge on a chaotic Tuesday morning and seeing a neat stack of colorful, healthy lunches ready to go? It feels like a small victory against the busy world. I remember vividly the first time I realized the power of prep. My wife Emily and I were juggling Adams’ soccer practice and Jana’s dance recitals, and we found ourselves in the drive-thru line at a popular Tex-Mex chain way too often. The smell was intoxicating that mix of cumin, grilled meats, and fresh salsa but our bank account (and our waistlines) were starting to feel the pinch.
Creating this Chicken Burrito Bowl Meal Prep became my solution. It wasn’t just about saving money; it was about bringing that “Grandmother’s kitchen” feeling into a modern, Tupperware-driven life. Cooking isn’t just about food; it’s about making people happy, even if that person is just “Future You” eating lunch at a desk. This recipe channels the spirit of those Chipotle style burrito bowls but allows you to control the salt, spice, and source of ingredients. It is a vibrant, high protein meal prep solution that brings everybody to the table or the lunchroom with a smile.
Today, grab your apron! We are going to build the ultimate healthy chicken burrito bowl recipe that balances zesty cilantro lime rice, perfectly spiced chicken, and fresh, crisp veggies. Whether you are a seasoned meal prepper or this is your first time batch-cooking, this guide puts a heartwarming, family-focused spin on the classic Mexican chicken bowls.
Why You’ll Love This Chicken Burrito Bowl Meal Prep
When I cook for Adams (12) and Jana (9), the biggest challenge is finding something that bridges the gap between “kid-friendly” and “adult-flavorful.” This recipe hits that sweet spot perfectly. Here is why this dish has become a staple in the recipe rotation at the Sharif house, and why I’m confident it will become one in yours too:
- Better Than Takeout: We all love a good takeout bowl, but making your own Chipotle inspired chicken burrito bowl for meal prep means you save about $10 per serving. Plus, you know exactly what is going into your body no hidden preservatives or excessive sodium.
- Customizable for Picky Eaters: My daughter Jana went through a phase where green things were the enemy. The beauty of these DIY burrito bowls is the assembly. You can load up one bowl with extra pico de gallo and jalapeños for yourself, while keeping the kids’ bowls simple with just chicken, rice, and cheese.
- High Protein & Nutrient Dense: If you are looking for a protein meal prep that keeps you full until dinner, this is it. Between the lean chicken breast and the black beans, you are getting a double hit of protein and fiber. It’s the definition of a healthy lunch that fuels you without the afternoon slump.
- The “soggy-free” Guarantee: One of the biggest complaints about salad prep is the wilt factor. Because we use hearty ingredients like corn, black beans, and reliable brown rice (or white if you prefer), these bowls hold up beautifully in the fridge for up to days.
- Batch Cooking Ease: You cook once, and you eat for four days. It creates mental space. Knowing dinner or lunch is sorted allows you to focus on what really matters like helping with homework or enjoying a glass of wine with your partner.
Ingredients for Chicken Burrito Bowl Meal Prep
The soul of this dish lies in fresh, vibrant ingredients. It reminds me of the summer gardens my grandmother tended to in Texas simple produce transformed by love and a little bit of spice.
- Chicken: I prefer using boneless, skinless chicken breast or thighs. Thighs will stay juicier upon reheating, but breasts work great if you don’t overcook them. We will marinate them in a homemade spice blend.
- The Rice Base: You can use white or brown rice. To achieve that cilantro lime rice chicken bowl flavor, we need fresh lime juice and chopped cilantro. For a low-carb option, swap this out for cauliflower rice.
- Beans & Corn: Canned black beans or pinto beans (rinsed and drained) provide earthiness and fiber. Sweet corn (fresh, frozen, or canned) adds that necessary crunch and sweetness to balance the heat.
- The Fats: A quality olive oil for the marinade and sautéing. And, of course, avocado. (See my pro-tips below on how to keep it from turning brown!).
- Fresh Toppings: This is where the magic happens. Tomatoes or pico de gallo, shredded cheese (cheddar, Monterey Jack), and fresh lettuce.
- The Seasoning: A homemade taco seasoning or spices blend including cumin, paprika, chili powder, oregano, and garlic powder. It brings that authentic Tex-Mex flavor profile.
How to Make Chicken Burrito Bowl Meal Prep
Step-by-Step Instructions
Cooking this dish is an aromatic journey. As the chicken sears, the smell of chili powder and garlic fills the kitchen, instantly signaling to the kids that something good is coming. Here is how we build these meal prep chicken lunch bowls.
- Marinate the Chicken: First, pat your chicken dry with paper towels. In a small bowl, mix your olive oil with the chili powder, cumin, garlic powder, dried oregano, salt, and plenty of black pepper. Rub this paste all over the chicken. If you have time, let it sit for 15 to 30 minutes. This allows the spices to penetrate the meat, ensuring every bite is flavorful.
- Cook the Rice: While the chicken marinates, get your rice going. Whether you use a rice cooker or the stovetop, use chicken broth instead of water for extra depth. Once cooked and slightly cooled, toss it with fresh lime juice and chopped cilantro. This cilantro-lime rice is the foundation of our bowl.
- Sear the Chicken: Heat a large skillet over medium-high heat. Add a drizzle of oil. Place the chicken in the pan—don’t crowd it! You want a nice golden sear, not steamed meat. Cook for 5-7 minutes per side until the internal temperature reaches 165°F. The sound of the sizzle is music to a hungry cook’s ears. Remove it from the pan and let it rest for 5 minutes (crucial for juicy meat) before dicing it into bite-sized cubes.
- Prepare the Veggies: While the chicken rests, you can quickly sauté your corn and peppers in the same skillet to pick up those fond (browned bits) left behind by the chicken. This adds a smoky flavor to the vegetables that you just can’t get from raw veggies.
- Assemble the Containers: Line up your meal prep containers. Start with a base of rice. Add a scoop of black beans and corn. Divide the diced chicken evenly among the bowls.
- Top and Store: Add your cheese and salsa. Note: If you are reheating these later, store cold toppings like lettuce, avocado/guacamole, and sour cream in separate small containers or add them fresh right before eating.
Pro Tips & Variations
Over the years, I’ve tweaked this recipe dozens of times. Here are some expert tips to ensure your chicken meal prep bowls are the envy of the office breakroom.
Keeping the Avocado Green
Nothing is sadder than brown avocado. If you are prepping for the week, I recommend buying those mini individual guacamole cups for the easiest grab-and-go. However, if you slice fresh avocado, squeeze generous amounts of lime juice over the slices and store them in an airtight container with the pit. Alternatively, top your bowls with a chipotle cream sauce instead of avocado for creaminess without the oxidation worry.
Dietary Swaps
This recipe is incredibly versatile. If you are following a specific lifestyle, here are some long tail keywords friendly adjustments:
- Low Carb / Keto: Swap the rice for cauliflower rice or simply do a “greens base” salad style. This creates a fantastic low carb chicken burrito bowl.
- Vegetarian: Skip the chicken and double the beans, or use a spiced tofu crumble.
- Gluten-Free: Naturally, this bowl is gluten-free, but always check your taco seasoning packets if you aren’t making your own to ensure no wheat fillers are used. This creates a safe gluten-free chicken burrito meal prep.
Flavor Boosters
Don’t be afraid to get creative. Sometimes I like to add roasted sweet potatoes for a fall twist, or pickled red onions for an acidic bite that cuts through the richness of the cheese. If you like heat, a few slices of fresh jalapeño or a drizzle of Sriracha goes a long way.
Chicken Burrito Bowl Meal Prep Serving Suggestions
While these bowls are a complete meal on their own, sometimes you want to round out the dinner table, especially if you are serving this fresh for family dinner before packing the leftovers. Here is what I like to serve alongside:
- Tortilla Chips & Salsa: It’s a classic for a reason. The crunch contrasts perfectly with the soft rice and beans.
- Mexican Street Corn (Elote): If the corn isn’t already inside the bowl, serving it on the cob with cotija cheese and chili powder is a showstopper.
- Fresh Fruit: A side of watermelon or pineapple with Tajín seasoning is a refreshing palate cleanser after the spicy chicken.
If you are looking for more inspiration on chicken dishes to serve or prep, you absolutely must try my Spicy Sriracha Chicken Bowls. They have a similar easy prep style but with an Asian-fusion kick that my son Adams is currently obsessed with. Also, for those nights when you want something comforting but different, check out my Easy One Pot Jambalaya Recipe—it uses rice in a soulful, Cajun way.
Chicken Burrito Bowl Meal Prep Storage & Reheating
Proper storage is the key to safe and delicious meal prep. As a dad who packs lunches daily, I’ve learned this the hard way.
Refrigeration
Store your assembled bowls in airtight containers. They will stay fresh in the refrigerator for up to 4 days. I recommend glass containers if possible—they don’t hold onto odors like plastic does, and they reheat more evenly.
Freezing
Can you freeze burrito bowls? Yes and no. The chicken, rice, beans, and corn freeze beautifully. The lettuce, fresh tomato, sour cream, and avocado do not. If you plan to freeze these, assemble the “hot” ingredients only. Freeze for up to 2 months. When ready to eat, thaw in the fridge overnight and add fresh toppings after reheating.
Reheating
To reheat, microwave on high for 1.5 to 2 minutes. Pro Tip: Sprinkle a few drops of water over the rice before microwaving. This steams the grains and prevents them from becoming hard and dry. If you packed your sauce or sour cream separately, stir it in after heating.
If you are looking for other meal prep ideas that hold up well, my Chicken Fajita Skillet leftovers are legendary in our house. And for a soup option that freezes like a dream, you can’t go wrong with this Slow Cooker Chicken Taco Soup.
FAQ about Chicken Burrito Bowl Meal Prep
1. Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken makes this an incredibly easy chicken burrito bowl meal prep recipe. Just shred the meat and toss it in the skillet with the taco seasoning and a splash of water or broth to wake up the spices. It saves about 15 minutes of cooking time.
2. How do I make my rice taste like Chipotle’s?
The secret to that famous cilantro lime rice is using long-grain white or brown rice, washing it thoroughly before cooking to remove excess starch, and tossing it with salt, lime juice (fresh is best!), and finest chopped cilantro while it is still warm, but not piping hot. Also, bay leaves in the cooking water add a subtle aromatic background.
3. What are the best containers for meal prep?
I recommend dual-compartment glass or BPA-free plastic containers. This allows you to separate the cold ingredients (lettuce/salsa) from the hot ingredients (chicken/rice) if you want to heat one side and not the other. Finding the best meal prep chicken burrito bowl containers is an investment in your weekly routine.
4. Is this recipe gluten-free?
Yes, provided your taco seasoning and corn products are certified gluten-free. It is a naturally gluten-free chicken burrito meal prep option that doesn’t sacrifice flavor or texture.
5. Can I make this dairy-free?
Definitely. Just omit the cheese and sour cream. You can replace the creaminess with extra avocado or a cashew-based crema. It’s still a delicious healthy burrito bowl without the dairy.
For more fresh ideas that lean into the lighter side, take a peek at my Mango Chicken Salad Recipe. It pairs fruit and protein in a way that reminds me of this bowl’s fresh vibe.
Final Thoughts
There is a quiet rhythm to chopping vegetables on a heavy wooden board the knife hitting the wood, the smell of lime zest in the air. It’s a moment of mindfulness in a busy week. When I make these Chicken Burrito Bowl Meal Preps, I’m not just making lunch; I’m buying myself time to be present later in the week. I’m ensuring that when Emily gets home late from work, or when Adams needs help with math, I’m not stressing over the stove.
I hope this recipe brings a little bit of that ease and flavor into your home. It’s simple, honest food that tastes like a celebration. If you are looking for more inspiration on seasoning blends to elevate your bowls, I often find great ideas on Chelsea’s Messy Apron her take on spice mixes is fantastic.
If you try this recipe, I’d love to hear about it! Did you add extra spice? Did the kids eat the greens? Leave a comment below and let me know. Don’t forget to save this to your Pinterest board for your next Sunday prep session!
Chicken Burrito Bowl Meal Prep
Ingredients
Equipment
Method
- Pat the chicken dry with paper towels. In a bowl, mix olive oil, chili powder, cumin, garlic powder, oregano, paprika, salt, and black pepper to form a paste. Rub the spice mixture all over the chicken pieces. Let marinate for 15–30 minutes at room temperature.
- While chicken marinates, cook the rice. Rinse rice under cold water until water runs clear. In a saucepan or rice cooker, combine rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer until liquid is absorbed and rice is tender (about 18–20 minutes for white rice, 40–45 for brown). Remove from heat and let sit 5 minutes.
- Fluff the cooked rice with a fork. Stir in fresh lime juice and chopped cilantro. Season with a pinch of salt. Set aside to cool slightly.
- Heat a large skillet over medium-high heat. Add a drizzle of oil. Add the marinated chicken in a single layer—do not overcrowd. Cook 5–7 minutes per side, until golden brown and internal temperature reaches 165°F. Remove from pan and let rest 5 minutes, then dice into bite-sized cubes.
- In the same skillet, add a little more oil if needed. Sauté corn and bell peppers (if using) for 3–4 minutes until lightly charred and tender. This picks up the flavorful browned bits from the chicken.
- Assemble the meal prep containers. Start with a base of cilantro lime rice. Add a scoop of black beans and corn mixture. Top with diced chicken.
- Add cheese, pico de gallo, and other desired toppings. Note: Store cold toppings like lettuce, avocado, and sour cream in separate small containers if prepping ahead, and add them fresh before eating to prevent sogginess.
