Chicken Burrito Bowl Meal Prep
A delicious and easy chicken burrito bowl meal prep recipe perfect for busy weeks. Packed with flavor and nutrition!
Equipment
- 1 grill pan or skillet
- 1 rice cooker or pot
- 1 Mixing Bowl large
Ingredients
Main Ingredients
- 2 boneless chicken breasts
- 1 cup brown rice
- 1 can black beans drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper diced
- 1 onion diced
- 2 cloves garlic minced
- 2 tbsp taco seasoning
Optional Toppings
- 1 avocado sliced
- 1/4 cup shredded cheese
- 1/4 cup salsa
- 1 tbsp fresh cilantro chopped
Instructions
Preparation
- In a large bowl, combine the chicken with taco seasoning and lime juice. Let it marinate for at least 30 minutes to absorb flavors.
- Grill or sauté the chicken over medium heat until fully cooked, about 7-10 minutes per side. Allow to rest before slicing.
- In a rice cooker or pot, cook the brown rice according to the package instructions. Use chicken broth for added flavor if desired.
- In a skillet, sauté onions and garlic until fragrant. Add the bell pepper and corn, cooking until softened.
- Add the black beans to the vegetable mixture, seasoning with cumin and chili powder. Stir well to combine.
- Divide the rice among bowls or meal prep containers. Top with sliced chicken and the vegetable-bean mix.
- Garnish each bowl with optional toppings such as avocado, cheese, salsa, and cilantro for extra flavor.
- Serve immediately or cover and store in the refrigerator for up to 4 days.
- To reheat, microwave the bowl for 2-3 minutes or until heated through, adding a splash of water to maintain moisture.
Notes
Pro Tips: Toast spices before adding to enhance flavor. Ingredient Substitutions: Use quinoa or cauliflower rice for a low-carb option. How to Serve: Pair with a limeade or iced tea. Storage & Freshness: Keeps well in the fridge for up to 4 days. Make-Ahead Tips: Prepare ingredients in bulk and freeze portions.