Print

Easy Meal Prep Chicken Burrito Bowls with Cilantro Lime Rice

meal prep chicken burrito bowls - featured image
Print Recipe

These Easy Meal Prep Chicken Burrito Bowls with Cilantro Lime Rice are a quick and delicious meal prep solution, featuring juicy seasoned chicken, fluffy cilantro lime rice, black beans, corn, and fresh toppings. Perfect for busy weeks, they come together in about 45 minutes and taste even better on day two or three.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh lime juice
  • 1½ cups (280g) long-grain white rice (basmati or jasmine)
  • 2¼ cups (530ml) low-sodium chicken broth
  • ¼ cup (60ml) fresh lime juice (from 2–3 limes)
  • Zest of 2 limes
  • ½ cup chopped fresh cilantro
  • 1 tablespoon butter
  • ½ teaspoon salt
  • 1 can (15 oz or 425g) black beans, rinsed and drained
  • 1 cup corn (fresh or frozen, thawed if frozen)
  • 2 medium bell peppers (any color), sliced
  • ½ medium red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 2 medium avocados, for serving
  • Sour cream or Greek yogurt, for serving
  • Shredded cheese (optional, cheddar, Monterey Jack, or Mexican blend)
  • Hot sauce, for serving

Instructions

  1. Pat chicken breasts dry. In a small bowl, mix chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Drizzle olive oil over chicken, then sprinkle spice mixture evenly on both sides. Rub in well. Add fresh lime juice and let marinate for at least 10 minutes (or up to 30 minutes in the fridge).
  2. Rinse rice in a fine-mesh strainer under cold water until water runs clear. In a medium saucepan, melt butter over medium heat. Add rinsed rice and toast for 2-3 minutes, stirring constantly, until fragrant. Pour in chicken broth and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let sit covered for 5 minutes. Do not lift the lid.
  3. While rice cooks, heat a large skillet over medium-high heat with a drizzle of olive oil. Place chicken breasts in the pan and cook for 5-7 minutes on the first side until golden brown. Flip and cook for another 5-7 minutes until internal temperature reaches 165°F (74°C) or juices run clear. Let chicken rest on a cutting board for 5 minutes before slicing.
  4. In the same skillet, add a little more olive oil if needed. Sauté sliced bell peppers and red onion for 3-4 minutes until tender-crisp. Season with salt and pepper. If using frozen corn, add and cook for 1 more minute until heated through.
  5. Fluff cooked rice with a fork. Fold in fresh lime juice, lime zest, and chopped cilantro until well combined. Taste and adjust salt if needed.
  6. Slice rested chicken against the grain into strips or bite-sized pieces. Assemble bowls: start with a generous scoop of cilantro lime rice, then add black beans, corn, sautéed peppers and onions, and halved cherry tomatoes. Top with sliced chicken. When ready to eat, add fresh avocado, a dollop of sour cream, and a sprinkle of cheese. Add hot sauce if desired.

Notes

For best results, slightly undercook the rice by about 2 minutes to prevent mushiness during meal prep. Let rice cool completely before sealing containers. Keep avocado separate and add fresh each day to prevent browning. When reheating, add a splash of water or chicken broth and cover with a damp paper towel to keep rice moist. The flavors meld and improve after a day or two.

Nutrition

Keywords: meal prep, chicken burrito bowls, cilantro lime rice, healthy lunch, easy dinner, Mexican bowl

Find it online: https://lucastable.com/easy-meal-prep-chicken-burrito-bowls-with-cilantro-lime-rice/