Chicken Burrito Bowl Meal Prep (Easy Lunch Bowls)
These chicken burrito bowl meal prep lunch bowls are packed with smoky, seasoned chicken, fluffy cilantro-lime rice, hearty black beans, and all your favorite toppings — ready in under an hour for 5 days of satisfying, fuss-free lunches.
Equipment
- Large skillet or sheet pan
- Medium saucepan with lid
- Cutting Board and Sharp Knife
- 5 airtight meal prep containers (glass preferred)
- - Small mixing bowl
- Wooden Spoon or Spatula
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- Pinch of cayenne pepper optional
- 1½ cups long-grain white rice jasmine preferred
- 2¼ cups water
- 1 tablespoon unsalted butter
- ½ teaspoon kosher salt
- 3 tablespoons fresh lime juice about 2 limes
- ¼ cup fresh cilantro finely chopped
- 2 cans 15 oz each black beans, drained and rinsed
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- 1 tablespoon water or chicken broth
- 1½ cups frozen corn thawed (or 1 can corn, drained)
- Pinch of salt
- 1 cup cherry tomatoes halved
- 1 large avocado sliced (add fresh at serving time)
- ½ cup shredded Mexican cheese blend
- ½ cup sour cream or plain Greek yogurt
- Fresh cilantro and lime wedges for serving
- Hot sauce to taste
Instructions
- In a small bowl, combine smoked paprika, cumin, garlic powder, chili powder, oregano, onion powder, salt, pepper, and cayenne if using. Stir well and set aside.
- Pat the chicken thighs completely dry with paper towels. Drizzle with olive oil, toss to coat, then press the spice rub firmly all over both sides.
- Heat a large skillet over medium-high heat until hot, about 2 minutes. Add chicken thighs in a single layer and cook for 5–6 minutes undisturbed. Flip and cook another 4–5 minutes until the internal temperature reaches 165°F (74°C) and the exterior is deeply golden. Rest for 5 minutes, then slice or chop into bite-sized pieces.
- Rinse the rice under cold water until it runs clear. Combine rice, water, butter, and salt in a medium saucepan. Bring to a boil, then reduce to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and steam, still covered, for 5 more minutes. Do not lift the lid during cooking.
- Fluff the rice with a fork, then fold in fresh lime juice and chopped cilantro. Taste and adjust lime or salt as needed.
- In a small saucepan over medium heat, combine black beans, cumin, garlic powder, salt, and a splash of water or broth. Stir and cook for 3–4 minutes until warmed through and fragrant.
- Heat a dry skillet (no oil) over high heat. Add corn in a single layer and leave untouched for 2 minutes to develop char. Toss once, cook another minute, season with a pinch of salt, and remove from heat.
- Divide the cilantro-lime rice evenly among 5 airtight containers. Add equal portions of sliced chicken, seasoned black beans, and charred corn. Add cherry tomatoes and shredded cheese. Hold the avocado and sour cream — add those fresh at serving time.
- Let filled containers cool at room temperature for no more than 30 minutes, then seal and refrigerate.
Notes
Store assembled bowls (without avocado and sour cream) in the fridge for up to 5 days in airtight glass containers.
Freeze chicken, rice, and beans separately for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat in the microwave on medium-high for 1.5–2 minutes, adding 1 tablespoon of water if the rice looks dry.
The spice rub can be made in bulk and stored in a sealed jar for up to 3 months.
Chicken can be dry-rubbed up to 24 hours in advance and kept covered in the fridge.
For a low-carb version, replace the rice with sautéed cauliflower rice with butter and lime juice.
This recipe is naturally gluten-free — check labels on hot sauce and canned goods to be sure.
Freeze chicken, rice, and beans separately for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat in the microwave on medium-high for 1.5–2 minutes, adding 1 tablespoon of water if the rice looks dry.
The spice rub can be made in bulk and stored in a sealed jar for up to 3 months.
Chicken can be dry-rubbed up to 24 hours in advance and kept covered in the fridge.
For a low-carb version, replace the rice with sautéed cauliflower rice with butter and lime juice.
This recipe is naturally gluten-free — check labels on hot sauce and canned goods to be sure.