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Healthy Meal Prep Chicken Burrito Bowls: Easy 30-Min Recipe

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Quick and easy 30-minute chicken burrito bowls perfect for meal prep, featuring juicy seasoned chicken, lime-cilantro rice, black beans, corn, and fresh toppings. A healthy, satisfying meal that tastes even better the next day.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 2 large breasts)
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 1 lime (about 2 tablespoons)
  • 1 cup long-grain brown rice
  • 2 cups water or low-sodium chicken broth
  • ½ teaspoon salt (for rice)
  • Juice of ½ lime (for rice)
  • 2 tablespoons chopped fresh cilantro (optional)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • ½ cup plain Greek yogurt
  • ¼ cup fresh cilantro, chopped
  • Lime wedges for serving

Instructions

  1. Rinse 1 cup of brown rice under cold water until the water runs clear. Add rice, 2 cups of water or chicken broth, and ½ teaspoon salt to a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 30 minutes for brown rice (or 15 minutes for white rice). Remove from heat and let sit covered for 5 minutes. Fluff with a fork, then stir in lime juice and cilantro if using.
  2. While the rice cooks, pat the chicken breasts dry with paper towels. Slice them in half horizontally if thick to make 4 thinner cutlets. Season both sides generously with salt and pepper.
  3. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, and black pepper. Take 2 tablespoons of this mixture and rub all over the chicken pieces. Reserve the rest.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add chicken pieces in a single layer (work in batches if needed). Cook for 5-6 minutes on the first side without moving, then flip and cook for another 4-5 minutes until internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes.
  5. In the same skillet, add remaining 1 tablespoon of olive oil. Add drained black beans and corn, sprinkle with remaining spice blend. Cook over medium heat for 3-4 minutes, stirring occasionally, until heated through and slightly charred.
  6. After resting, slice the chicken against the grain into strips or bite-sized cubes.
  7. Assemble bowls: Divide lime-cilantro rice among meal prep containers. Top with sliced chicken, black bean and corn mixture, halved cherry tomatoes, sliced avocado, a dollop of Greek yogurt, and fresh cilantro. Squeeze extra lime over everything if desired.
  8. For meal prep, wait to add avocado until right before eating. Store bowls in airtight containers in the refrigerator for up to 4 days.

Notes

Let seasoned chicken sit at room temperature for 10 minutes before cooking for even cooking. Don’t skip resting the chicken after cooking to keep it juicy. For meal prep, add avocado fresh before serving to prevent browning. The flavors meld and improve after a day in the fridge.

Nutrition

Keywords: chicken burrito bowls, healthy meal prep, 30-minute recipe, Mexican bowl, gluten-free, high protein

Find it online: https://bakebelle.com/healthy-meal-prep-chicken-burrito-bowls-easy-30-min-recipe/