Meal-Prep Chicken Burrito Bowls

A week’s worth of lunch made in just 1 hour. This time-saving meal-prep chicken burrito bowls recipe will help you get healthy lunch on the table at work, school or home quickly without sacrificing flavor or your hard-earned money! 
Meal-Prep Chicken Burrito BowlsA new year calls for new small lifestyles changes that can help us live better and longer. My new obsession is meal-prepping. Prepping your whole week’s worth of lunch has never been easier. It not only saves you money but allows you to cook healthy meals at home so you can avoid last-minute fast food.

BOWLS are the answer. They are packed with protein, grains and plenty of veggies. They heat up easily in the microwave with minimal clean-up or waste.

This weeks meal prep recipe is chicken burrito bowls.  The meat, rice, beans, and fajita veggies are all loaded in 1 bowl for easy heating up, and the cold ingredients are placed in a separate bowl. When you are ready to have a fresh burrito bowl, you simply heat up the chicken bowl then top it with the cold salad, guacamole, and sour-cream. This is the BEST and ONLY way to have burrito bowls. You will feel like your eating a bowl straight out of chipotle.

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If you’re counting your calories, opt in for brown rice instead or if you’re feeling a little generous, go ahead and add a handful of cheese on top of the lettuce and treat yourself.
Meal-Prep Chicken Burrito Bowls

4.5 from 10 votes
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Meal-Prep Chicken Burrito Bowls

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Layla

Ingredients

  • For the Chicken
  • 4 medium boneless skinless chicken breasts, pounded (or thighs)
  • 1 packet taco seasoning *
  • For the Rice
  • 2 cups water
  • 1 cup white basmati rice
  • 1 teaspoon vegetable oil
  • 1 lime
  • 2 tablespoons freshly chopped cilantro
  • kosher salt to taste
  • For the guacamole and salsa ]see note below
  • 1/2 ripe Avocado
  • 2 tablespoons cilantro minced, divided
  • 1/2 small jalapeno minced, divided
  • 1/8 cup onion minced, divided
  • 1 small tomato diced
  • juice of 1 lime
  • Other things for the bowls
  • 2 Bell Peppers sliced into strips (colors of choice)
  • 1/2 onion sliced into strips
  • 2 cups chopped romaine lettuce
  • 1/2 cup light sour-cream
  • 1/2 cup black beans
  • 6 meal prep containers

Instructions

  1. For the Chicken: In a large bag or bowl, combine the chicken and taco seasoning along with 1 tablespoon oil. Marinate in the fridge for 20 minutes or up to 48 hours. Heat a large pan to medium high heat. Cook chicken breasts for 5-7 minutes per side or until fully cooked. Remove from pan and rest for 10 minutes then chop into bite size pieces.

  2. In the same pan, add a teaspoon of oil along with sliced bell peppers and onion. Saute for 3-4 minutes or until the veggies are tender.

  3. For the Rice: While the chicken is cooking, boil 2 cups water in a large pot over high heat. Once the water has boiled, add the rice and 1 teaspoon oil. Season with salt and pepper. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed. Add in the cilantro and fluff rice with a fork.
  4. To make guacamole and tomato salsa; While the rice and chicken are cooking, mash the avocado in a small bowl. Add half the minced cilantro (1 tablespoon), half the minced onion (1 tablespoon), and half the minced jalapeno. Sprinkle with salt and pepper and juice of 1/2 lime. Stir until the avocados are fully mashed. Set aside. In another small bowl, combine the diced tomatoes, and the remaining minced cilantro (1 tablespoons, minces onion (1 tablespoons), and half of the minced jalapeno. Please note, the recipes for the guacamole and salsa and lettuce only makes enough for 2 days so they don't go bad. for the

  5. To assemble:Divide the rice, chicken, bell peppers, and beans into 4 meal-prep bowls. Divide the romaine lettuce, a tomato salsa, a scoop of guacamole and scoop of sour-cream into the remains 2 bowls. Cover and store in the fridge for up to 4 days and the cold ingredients (salad, guc, salsa) for 2 days. To re-heat. Heat ONLY the chicken and rice bowls for 2-3 minutes in the microwave. Top with the salad bowls when ready to eat. Prep more of the cold bowls when you run out. Enjoy!

Recipe Notes

* To make your own tacos seasoning for the chicken, combine: 1 tablespoon chili powder, 1 1/2 teaspoons ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon dried oregano, 1 teaspoon sea salt ,1 teaspoon black pepper.

* For the cold ingredients (salad, guacamole, and salsa): Prep these ingredients every two days because they don't last as long in the fridge. You can also find guacamole snack packs and pre-made pico de gallo in the refrigerated dressings section at your local supermarket.

 

 


Meal-Prep Chicken Burrito BowlsMeal-Prep Chicken Burrito Bowls

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    Comments

    Bree

    Doesn’t show how to prepare the black beans

    Shannon

    Does anyone know what the calorie count, sugar, fat, protein etc are for this?

    Renee

    I scrolled through the page a couple times and cannot locate the recipe. I searched for a make-at-home burrito bowl and this one is definitely the most appealing so I am REALLY excited to try it but can’t locate the recipe!

      Stephanie

      I also cannot locate a recipe for any of the dishes listed. I’ve scrolled the page, “pinned” them then opened it in Pinterest and still no recipe. Please let me know what I’m missing. I would love to make several of these recipes but can’t find the actual recipe anywhere…just pictures and nutrition facts.

        Layla

        Sorry about that. We’ve fixed the issue. The recipe should show up now!

      Layla

      Sorry about that. We’ve fixed the issue. The recipe should show up now!

    Betty Jenkins

    There is an ingredient missing in the guac. 2 tbsp, minced of what? Thank you!

      Layla

      It’s cilantro! I’ve updated the recipe.

    Avinash

    Excellent recipe!!
    Can i know where do get the ‘light sour-cream’ from? Or can you suggest a product where i can find it at a retail store or order online.

      Layla

      Thanks, Avinash – It’s low-fat sour-cream! They have it in most supermarkets.

        Avinash

        Any specific brand you suggest?

          Layla

          Any brand will work fine. I usually buy the supermarket brand!

    LisaM

    In the ingredients for the rice you list a lime, but in the method there is no mention of lime – is it squeezed into the cooking water?

      Layla

      The lime is squeezed at the end just before eating.

    Nancy

    Did anyone figure the Weight Watchers points on this meal? Thanks

    cindy

    With all the ads on this post I actually had only 4 inches of space to see the recipe. I will be making it by the way because it looks amazing.

    Kelly

    Where do you get the containers shown in the pictures?

      Layla

      The link for the exact containers is in the recipe box above!

    Shelbi

    I just made this recipemail for me and my husband. He is extremely picky and he loved it!! We made a few substitutions (i.e. Chipotleven taco seasoning and jasmine vs. Basmati rice), but otherwise made the recipe as is. Thanks so much for a great workweek lunch option!

    Megan Kelly

    By any chance do you have the “macros” for this? Carbs, fats and protein?

      Layla

      The nutritional info can be found under the recipe box. It’s 3rd party so sometimes it may take a minute to load.

    Margaret

    How do you make the guacamole last a week with out it turning brown?

      Layla

      Covering the guacamole tightly with plastic wrap usually helps keep it from browning.

      Cheryl

      Hi Margaret – if you leave the pit in the guacamole it will help to keep it green longer.

    Bec @ Cook Love Eat

    It would really help me to do lunch prep – this looks great! Will try this!

    Stella

    Ok. Silly question. Do you cook the beans first? Any chance this wouldn’t be awful cold?

      Layla

      You can cook the beans if you want but we like our beans washed and rinsed and on the salad cold.

    Jen

    Hey there!
    This looks so delicious! But I am always wondering, how long do they last? Like if I prepare them Sunday arvo, will they keep fresh the entire Week? OR do you meal prep like twice a week or so?
    Never the less, even without meal prep this is a great recipe!!

      Layla

      I like to meal prep mine every 3 days but it’s totally up to you. I wouldn’t prep more than 5 days.

    Kellie

    These look fantastic! Can’t wait to try!

    Valerie

    Hi, I know this will be a silly question. I’m just looking into getting into meal prep. Are these for just dinner? So each container is one each day? Or you eat 3 containers a day?

      Layla

      The bowls are one per day for lunch but you can eat them whenever you want!

    Nicki

    This looks great! Do you know how many calories per serving?

      Layla

      The nutritional info box is under the recipe. It may take a minute to load which explains why you are not seeing it. There are about 455 calories in each bowl. The hot and cold items combined!!

    Stacey

    Can you freeze these? Just the “hot” items part?

    Lori

    This sounds like an excellent meal…Mexican food is my favorite! I don’t think the cold items would be very tasty after 5 days. I eat my share of Mexican…there would be liquid in the bottom and the guacamole will turn brown (even with the lime juice) I love the idea and will definitely use it for the meat/peppers/beans/rice idea and prepare the cold items separately on the day I will eat them. Thanks!

    yvonne

    You are so kind!
    Thank you so much!

    yvonne

    Looks yummy!
    Can you give me the saturated fat grams so i can figure weight watcher points on this?

      Layla

      Just added it. There’s 1.8g of sat fat per serving. Enjoy! 🙂