Meal-Prep Chicken Burrito Bowls (Printable Recipe)
Delicious make-ahead lunch bowls with seasoned chicken, cilantro lime rice, peppers, beans and fresh toppings ready in just one hour.
# Ingredients You'll Need:
→ For the Chicken
01 -
4 small-medium boneless skinless chicken breasts (about 450g), pounded
02 -
1 packet taco seasoning, or 2 tablespoons homemade
→ For the Rice
03 -
2 cups water
04 -
1 cup white basmati rice
05 -
1 teaspoon vegetable oil
06 -
1 lime
07 -
2 tablespoons freshly chopped cilantro
08 -
kosher salt to taste
→ For the Guacamole and Salsa
09 -
1 ripe avocado
10 -
2 tablespoons cilantro, minced, divided
11 -
1/2 small jalapeño, minced, divided
12 -
1/8 cup onion, minced, divided
13 -
1 small tomato, diced
14 -
juice of 1 lime
→ Add-Ins
15 -
2 bell peppers, sliced into strips
16 -
1/2 onion, sliced into strips
17 -
2 cups chopped romaine lettuce
18 -
1/2 cup light sour cream
19 -
1/2 cup black beans
# Steps to Follow:
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.
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.
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.
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.
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).
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:
01 -
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.
02 -
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.