How long do these chicken burrito bowls stay fresh in the refrigerator?

The hot components (chicken, rice, peppers, beans) stay fresh for up to 4 days when stored properly in the refrigerator. The cold components like guacamole, salsa, and lettuce are best prepared every 2 days for maximum freshness.

Can I use store-bought guacamole and salsa instead of making my own?

Absolutely! You can find guacamole snack packs and pre-made pico de gallo in the refrigerated dressings section at your local supermarket, which can save you additional prep time.

How do I properly reheat these burrito bowls?

Only reheat the containers with chicken, rice, peppers, and beans for 2-3 minutes in the microwave. The cold ingredients (lettuce, guacamole, salsa, sour cream) should be added after reheating for the best taste and texture.

Can I substitute the white basmati rice with another grain?

Yes, you can substitute with brown rice, quinoa, or cauliflower rice for different nutritional profiles. Just adjust cooking times accordingly as these alternatives may require different preparation methods.

Is there a homemade alternative to the packet taco seasoning?

Yes! Make your own by combining 1 tablespoon chili powder, 1½ teaspoons ground cumin, ½ teaspoon paprika, ¼ teaspoon each of garlic powder, onion powder, red pepper flakes, and dried oregano, plus 1 teaspoon each of sea salt and black pepper.

Can I make these bowls vegetarian?

Certainly! Replace the chicken with extra black beans, add pinto beans, or use plant-based protein alternatives like seasoned tofu or tempeh. The flavorful seasonings work well with these substitutions.

Chicken Burrito Bowls

Section: Satisfying Main Dishes for Every Occasion

These meal-prep chicken burrito bowls let you prepare a week's worth of delicious lunches in just one hour. The flavorful combination features taco-seasoned chicken, cilantro lime rice, sautéed bell peppers, and black beans for the hot components that can be stored for up to 4 days. Fresh elements like romaine lettuce, homemade guacamole, and tomato salsa are prepared separately for maximum freshness and added just before eating. This time-saving approach ensures you'll have healthy, homemade lunches ready for work or school without compromising on taste or budget.

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Published By Ioana

Updated on Sun, 11 May 2025 18:01:47 GMT

A bowl of food with chicken, corn, tomatoes, and avocado. | ioanacooks.com

This time-saving meal-prep chicken burrito bowls recipe has revolutionized my weekday lunches, allowing me to enjoy restaurant-quality meals at my desk without breaking the bank. The perfect solution for busy professionals who want to eat well without daily cooking or expensive takeout.

I started making these burrito bowls during a particularly hectic work month when I couldn't afford the time or money for daily lunch outings. My coworkers now regularly ask for the recipe after seeing my colorful, fresh meals.

Ingredients

Boneless skinless chicken breasts provide lean protein and take on flavors beautifully
Taco seasoning creates authentic Mexican flavor without multiple spice jars
Basmati rice offers fluffy texture that stays separate even after refrigeration
Fresh lime juice brightens all components and prevents browning
Cilantro adds essential fresh herbaceous notes throughout the dish
Bell peppers bring sweet crunch and vibrant color to your meals
Black beans offer plant protein and fiber to keep you satisfied longer
Avocado creates creamy richness without unhealthy fats

Step-by-Step Instructions

Marinate the Chicken: Combine chicken with taco seasoning and oil in a bag or bowl. Let the flavors penetrate for at least 20 minutes but ideally overnight in the refrigerator. The longer marination creates deeper flavor penetration and juicier chicken.
Cook the Protein: Heat a large pan to medium high and cook the chicken for 5 to 7 minutes per side until completely cooked through. Allow chicken to rest for 10 minutes before chopping to retain juices. The resting period is critical for maintaining moisture.
Prepare the Vegetables: In the same flavor rich pan, sauté sliced bell peppers and onions just until tender crisp. Using the same pan captures all the chicken seasonings and adds depth to your vegetables without extra dishes.
Cook Perfect Rice: Boil water before adding rice with a teaspoon of oil and salt. The oil prevents sticking while the precise water ratio ensures fluffy rice. Fold in fresh cilantro after cooking for bright color and flavor that permeates each grain.
Create Fresh Toppings: Mash ripe avocado with cilantro, onion, jalapeño and lime juice until smooth but still slightly textured. Separately combine diced tomatoes with remaining aromatics for a quick pico de gallo. These fresh components elevate the entire bowl.
Assemble Strategically: Divide components between containers based on storage needs. Keep hot ingredients separate from cold ingredients. This strategic division ensures nothing gets soggy and everything maintains optimal texture throughout the week.

A bowl of food with chicken, avocado, and other ingredients. | ioanacooks.com

The fresh lime juice in this recipe is my secret weapon. I discovered its importance accidentally when I ran out once and my avocados browned quickly. Now I even squeeze extra lime over the rice and chicken for brightness and natural preservation.

Proper Storage Strategy

The brilliance of this meal prep system lies in its smart storage approach. Prepare the rice, chicken, peppers and beans for the full four days, but only prepare the fresh components like guacamole, salsa and lettuce for two days maximum. When those run out, quickly prepare another batch of fresh components. This rotating system ensures nothing ever tastes stale or wilted.

For best results, store all components in airtight glass containers rather than plastic. Glass prevents any flavor transfer between items and keeps everything fresher longer. Always cool all hot components completely before sealing containers to prevent condensation that leads to sogginess.

Customization Options

This recipe serves as a perfect foundation for endless variations. For lower carb needs, substitute cauliflower rice for the basmati. For vegetarian versions, replace chicken with extra black beans and add roasted sweet potatoes or portobello mushrooms for heartiness.

Try different protein marinades beyond taco seasoning. Adobo, jerk seasoning, or lemon pepper all work beautifully. You can also switch the base from rice to quinoa for additional protein or use brown rice for more fiber and nutrients.

Reheating Guidelines

Proper reheating makes all the difference in meal prep enjoyment. Only microwave the containers with rice, chicken, peppers and beans for 2 minutes on 70% power. Stir halfway through for even heating. The lower power prevents the chicken from becoming rubbery.

Add the cold components after reheating to maintain temperature contrast. If bringing to work, pack cold components in a separate small container with an ice pack to maintain freshness until lunchtime.

A bowl of food with chicken, beans, and corn. | ioanacooks.com

Frequently Asked Questions About Recipes

→ How long do these chicken burrito bowls stay fresh in the refrigerator?: The hot components (chicken, rice, peppers, beans) stay fresh for up to 4 days when stored properly in the refrigerator. The cold components like guacamole, salsa, and lettuce are best prepared every 2 days for maximum freshness.
→ Can I use store-bought guacamole and salsa instead of making my own?: Absolutely! You can find guacamole snack packs and pre-made pico de gallo in the refrigerated dressings section at your local supermarket, which can save you additional prep time.
→ How do I properly reheat these burrito bowls?: Only reheat the containers with chicken, rice, peppers, and beans for 2-3 minutes in the microwave. The cold ingredients (lettuce, guacamole, salsa, sour cream) should be added after reheating for the best taste and texture.
→ Can I substitute the white basmati rice with another grain?: Yes, you can substitute with brown rice, quinoa, or cauliflower rice for different nutritional profiles. Just adjust cooking times accordingly as these alternatives may require different preparation methods.
→ Is there a homemade alternative to the packet taco seasoning?: Yes! Make your own by combining 1 tablespoon chili powder, 1½ teaspoons ground cumin, ½ teaspoon paprika, ¼ teaspoon each of garlic powder, onion powder, red pepper flakes, and dried oregano, plus 1 teaspoon each of sea salt and black pepper.
→ Can I make these bowls vegetarian?: Certainly! Replace the chicken with extra black beans, add pinto beans, or use plant-based protein alternatives like seasoned tofu or tempeh. The flavorful seasonings work well with these substitutions.

Meal-Prep Chicken Burrito Bowls

Delicious make-ahead lunch bowls with seasoned chicken, cilantro lime rice, peppers, beans and fresh toppings ready in just one hour.

Time Needed to Prep

30 minutes

Cooking Duration

30 minutes

Overall Time

60 minutes

Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Easy to Make

Type of Cuisine: Mexican

Number of Portions: 4 How Many It Serves (4 meal prep portions)

Dietary Preferences: No Gluten

Ingredients You'll Need

→ For the Chicken

Ingredient 01 4 small-medium boneless skinless chicken breasts (about 450g), pounded

Ingredient 02 1 packet taco seasoning, or 2 tablespoons homemade

→ For the Rice

Ingredient 03 2 cups water

Ingredient 04 1 cup white basmati rice

Ingredient 05 1 teaspoon vegetable oil

Ingredient 06 1 lime

Ingredient 07 2 tablespoons freshly chopped cilantro

Ingredient 08 kosher salt to taste

→ For the Guacamole and Salsa

Ingredient 09 1 ripe avocado

Ingredient 10 2 tablespoons cilantro, minced, divided

Ingredient 11 1/2 small jalapeño, minced, divided

Ingredient 12 1/8 cup onion, minced, divided

Ingredient 13 1 small tomato, diced

Ingredient 14 juice of 1 lime

→ Add-Ins

Ingredient 15 2 bell peppers, sliced into strips

Ingredient 16 1/2 onion, sliced into strips

Ingredient 17 2 cups chopped romaine lettuce

Ingredient 18 1/2 cup light sour cream

Ingredient 19 1/2 cup black beans

Steps to Follow

Step 01

In a large bag or bowl, combine the chicken and taco seasoning along with 1 tablespoon oil. Marinate in the fridge for 20 minutes or up to 48 hours. Heat a large pan to medium-high heat. Cook chicken breasts for 5-7 minutes per side or until fully cooked. Remove from pan and rest for 10 minutes then chop into bite-size pieces.

Step 02

In the same pan, add a teaspoon of oil along with sliced bell peppers and onion. Sauté for 3-4 minutes or until the vegetables are tender.

Step 03

While the chicken is cooking, boil 2 cups water in a large pot over high heat. Once the water has boiled, add the rice and 1 teaspoon oil. Season with salt and pepper. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed. Add in the cilantro and fluff rice with a fork.

Step 04

While the rice and chicken are cooking, mash the avocado in a small bowl. Add half the minced cilantro (1 tablespoon), half the minced onion (1 tablespoon), and half the minced jalapeño. Sprinkle with salt and pepper and juice of 1/2 lime. Stir until the avocados are fully mashed. Set aside. In another small bowl, combine the diced tomatoes, and the remaining minced cilantro (1 tablespoon), minced onion (1 tablespoon), and half of the minced jalapeño.

Step 05

Divide the rice, chicken, bell peppers, and beans into 4 meal-prep bowls. Divide the romaine lettuce, tomato salsa, guacamole and sour cream into the remaining 2 bowls. Cover and store in the fridge for up to 4 days for the hot ingredients and 2 days for the cold ingredients (salad, guacamole, salsa).

Step 06

Heat ONLY the chicken and rice bowls for 2-3 minutes in the microwave. Top with the cold ingredients when ready to eat. Prepare additional cold ingredients every two days as needed.

Extra Tips

To make your own taco seasoning for the chicken, combine: 1 tablespoon chili powder, 1 1/2 teaspoons ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon dried oregano, 1 teaspoon sea salt, 1 teaspoon black pepper.
For the cold ingredients (salad, guacamole, and salsa): Prep these ingredients every two days because they don't last as long in the fridge. You can also find guacamole snack packs and pre-made pico de gallo in the refrigerated dressings section at your local supermarket.

Tools You'll Need

6 meal prep containers
Large cooking pan
Large pot with lid
Mixing bowls

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.

Calories Per Serving: 335
Total Fat: 11 grams
Carbohydrate Amount: 29 grams
Protein Amount: 29 grams