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Easy Flavor-Packed Chicken Burrito Bowl Recipe for Meal Prep Success

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A quick and easy chicken burrito bowl recipe perfect for meal prep, featuring a smoky, tangy marinade and fresh veggie toppings. This flavorful and satisfying dish holds up well in the fridge and is great for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil (for marinade)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Juice of 1 lime (about 2 tablespoons)
  • Salt and black pepper to taste
  • 1 cup long-grain white rice (or brown rice)
  • 2 cups water or low-sodium chicken broth
  • 1/4 teaspoon salt
  • Optional: handful of chopped fresh cilantro for garnish
  • 1 cup canned black beans, rinsed and drained
  • 1 cup fresh or frozen corn kernels
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced red onion
  • 1 avocado, sliced or diced (add just before serving)
  • Fresh lime wedges (for serving)
  • Optional extras: shredded cheddar or Monterey Jack cheese
  • Optional extras: sour cream or Greek yogurt
  • Optional extras: fresh jalapeños, sliced

Instructions

  1. In a large bowl, combine 2 tablespoons olive oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, lime juice, salt, and pepper. Whisk together until evenly mixed.
  2. Add the chicken breasts or thighs to the marinade bowl, turning to coat each piece thoroughly. Cover with plastic wrap and refrigerate for at least 20 minutes, ideally up to 2 hours.
  3. Rinse 1 cup of rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water or chicken broth and 1/4 teaspoon salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes (white rice) or 40 minutes (brown rice). Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  4. Heat a non-stick skillet or grill pan over medium-high heat. Add the marinated chicken, cooking 5–7 minutes per side or until internal temperature reaches 165°F (74°C). Avoid flipping too often. Remove from heat and let rest for 5 minutes before slicing.
  5. While the chicken cooks, rinse and drain black beans and corn. Halve cherry tomatoes and dice red onion. Set aside sliced avocado to add fresh just before serving.
  6. In meal prep containers or bowls, start with a base of fluffy rice. Add a layer of black beans and corn, then top with chicken pieces. Scatter cherry tomatoes and diced red onion around.
  7. Add optional toppings: shredded cheese, sour cream or Greek yogurt, fresh cilantro, and lime wedges. Keep avocado slices separate if storing for meal prep.

Notes

Marinate chicken for at least 20 minutes for best flavor and tenderness. Rinse rice before cooking to prevent clumping. Rest chicken after cooking to keep it juicy. Keep avocado and creamy toppings separate when meal prepping to avoid browning. Use brown rice for nuttier texture but increase cooking time. Can substitute chicken with tofu or sweet potatoes for vegetarian option.

Nutrition

Keywords: chicken burrito bowl, meal prep, easy dinner, healthy recipe, Mexican-inspired, quick meals, chicken recipe, burrito bowl

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