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image of a flat lay of fresh ingredients for chicken burrito bowls including grilled chicken breast cooked rice black beans corn salsa avocado cilantro lime wedges and chipotle sauce on a rustic wooden background with natural lighting

Chicken Burrito Bowl Meal Prep

A vibrant, high-protein meal prep solution inspired by Chipotle's famous burrito bowls. This recipe features zesty cilantro lime rice, perfectly spiced grilled chicken, black beans, sweet corn, and fresh toppings. Customizable, healthy, and perfect for busy weeknights or lunches on the go.
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Prep Time 20 minutes
Cook Time 25 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: dinner, Lunch
Cuisine: Mexican, Tex-Mex
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts or thighs cut into bite-sized pieces
Marinade
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
Cilantro Lime Rice
  • 1 cup white or brown rice uncooked
  • 2 cup chicken broth or water
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp fresh lime juice about 1 lime
Beans & Veggies
  • 1 can black beans rinsed and drained
  • 1 cup sweet corn frozen, canned or fresh
  • 1 diced bell peppers (optional) for sautéing with corn
Toppings
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 1 cup pico de gallo or diced tomatoes
  • 1 avocado avocado sliced or cubed
  • 1/4 cup sour cream or Greek yogurt
  • 1 fresh lettuce shredded

Equipment

  • cutting board,
  • Chef's Knife
  • Large skillet,
  • Rice Cooker or Medium Saucepan
  • Meal Prep Containers

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Nutrition

Calories: 485kcalCarbohydrates: 42gProtein: 38gFat: 18gSaturated Fat: 6gCholesterol: 95mgSodium: 680mgPotassium: 720mgFiber: 9gSugar: 4gVitamin A: 1870IUVitamin C: 35mgCalcium: 120mgIron: 3.2mg

Notes

Storage: Store in airtight containers in the refrigerator for up to 4 days. Reheat rice and chicken, then add fresh toppings. Variations: Use rotisserie chicken to save time, or swap rice for cauliflower rice for low-carb. Make it dairy-free by omitting cheese and sour cream.
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