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Easy Flavor-Packed Chicken Burrito Bowls Recipe for Perfect Meal Prep

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A quick and easy chicken burrito bowl recipe perfect for meal prep, featuring marinated chicken, cilantro-lime rice, black beans, roasted corn, and fresh toppings for a flavorful and satisfying meal.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), sliced into strips
  • 2 tablespoons olive oil (for marinade and cooking)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 1 cup long-grain white rice (about 200 g)
  • 2 cups water or low-sodium chicken broth (480 ml)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt, to taste
  • 1 cup canned black beans, rinsed and drained
  • 1 cup roasted corn kernels (fresh, canned, or frozen)
  • 1 medium avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
  • Fresh lime wedges, for garnish
  • Fresh cilantro leaves, for garnish
  • Sour cream or Greek yogurt, for topping (optional)

Instructions

  1. In a medium bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Add the chicken strips and toss well to coat. Let it sit for at least 15 minutes or up to an hour.
  2. Rinse the rice under cold water until the water runs clear. In a saucepan, bring water or chicken broth to a boil. Add rice and a pinch of salt. Reduce to a simmer, cover, and cook for 18 minutes or until water is absorbed and rice is tender. Remove from heat and fluff with a fork. Stir in chopped cilantro and lime juice gently. Set aside.
  3. Heat a large skillet over medium-high heat. Add a drizzle of olive oil if needed. Place the marinated chicken strips in a single layer and cook for 3-4 minutes per side until cooked through and slightly charred. Remove from heat and let rest.
  4. While the chicken cooks, warm the black beans and roasted corn in a small pan or microwave. Season with salt and pepper if desired.
  5. Divide the cilantro-lime rice evenly among 4 meal prep containers. Top with black beans, roasted corn, cooked chicken strips, diced avocado, cherry tomatoes, red onion, and shredded cheese if using.
  6. Add fresh cilantro leaves and lime wedges on the side. Cover and refrigerate for up to 4 days. Add sour cream or Greek yogurt right before serving.

Notes

Marinate chicken for at least 15 minutes to enhance flavor. Avoid overcrowding the pan when cooking chicken to get a good sear. Rinse rice to prevent gummy texture. Add avocado just before serving to avoid browning. Leftovers keep well for up to 4 days refrigerated; freeze chicken and rice separately for up to 2 months without avocado.

Nutrition

Keywords: chicken burrito bowl, meal prep, easy dinner, healthy chicken recipe, cilantro lime rice, black beans, roasted corn, avocado, quick meals

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