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Flavorful Chicken Burrito Bowls Recipe for Easy Weeknight Meal Prep

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A quick, filling, and flavorful chicken burrito bowl perfect for easy weeknight meal prep. This recipe features smoky spiced chicken, fresh veggies, and a zesty lime-cilantro dressing that keeps well for several days.

Ingredients

Scale
  • 1½ pounds boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil (for marinade and cooking)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • 1 cup long-grain white rice, cooked (or substitute brown rice or cauliflower rice)
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels, fresh or frozen
  • 1 medium tomato, diced
  • ½ cup shredded cheddar or Mexican blend cheese
  • 1 ripe avocado, sliced or diced
  • ¼ cup chopped fresh cilantro
  • Optional: sliced jalapeños for heat
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil (for dressing)
  • 1 teaspoon honey or agave nectar
  • 1 clove garlic, minced
  • Salt and pepper to taste (for dressing)

Instructions

  1. Marinate the chicken: In a mixing bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add chicken and toss to coat evenly. Let sit for 10 minutes.
  2. Cook the rice: Rinse 1 cup of rice under cold water until clear. Cook according to package instructions (about 15-20 minutes). Fluff with a fork and set aside.
  3. Cook the chicken: Heat a skillet over medium-high heat. Add olive oil if needed. Cook chicken for 5-6 minutes per side until internal temperature reaches 165°F (74°C). Let rest for a few minutes, then slice.
  4. Prepare toppings: Rinse and drain black beans, thaw corn if frozen, dice tomato, slice avocado, and chop cilantro. Optionally, toss corn kernels in a hot dry pan for 2 minutes for char.
  5. Make the dressing: Whisk together lime juice, olive oil, honey, minced garlic, salt, and pepper. Adjust to taste.
  6. Assemble bowls: Divide rice among containers or bowls. Top with chicken, black beans, corn, tomato, cheese, avocado, and cilantro. Drizzle dressing over each bowl. Add jalapeños or hot sauce if desired.
  7. Store or serve: Cover and refrigerate for up to 4 days if prepping ahead. Add avocado just before eating.

Notes

Let the chicken rest after cooking to lock in juices. Toss corn kernels in a hot dry pan for extra flavor. Adjust seasoning and dressing acidity to taste. Store avocado separately to prevent browning. Reheat with a splash of water to keep rice moist.

Nutrition

Keywords: chicken burrito bowl, meal prep, easy dinner, weeknight meal, healthy, Mexican, chicken recipe, burrito bowl, quick recipe

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