Description

These chicken burrito bowls for meal prep are packed with seasoned shredded chicken, fluffy rice or quinoa, sautéed vegetables, and high-protein toppings like black beans and Greek yogurt. They’re easy to make ahead, store well, and offer a bold, balanced meal you can enjoy all week long.

Ingredients

2 cups shredded chicken (from 1 lb boneless, skinless chicken breasts)

2 teaspoons ground cumin

2 teaspoons chili powder

2 teaspoons salt

1/2 cup white or brown rice (quinoa is a great alternative)

2 teaspoons olive oil

1 red or yellow bell pepper, thinly sliced

1 small onion (any variety), thinly sliced

1 (14 oz) can black beans, drained and rinsed (optional)

2 limes

Sea salt or Kosher salt, to taste

Black pepper, to taste

Optional Toppings (choose 2-3):

Salsa or pico de gallo

Plain Greek yogurt

Shredded cheese

Chopped fresh cilantro

Pickled red onions or pickled jalapeños

Sliced avocado

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Instructions

1. Cook the chicken using your preferred method (bake, slow cooker, or pressure cooker). Season with cumin, chili powder, and salt before or after cooking. If using pre-cooked chicken, heat it in a skillet with 2 tablespoons of water and the spices to re-infuse flavor.

2. Rinse the rice in a fine strainer under cold water for 60 seconds. Cook according to package directions. Once done, stir in a squeeze of lime juice and a pinch of salt.

3. In a large skillet over medium-high heat, warm the olive oil. Add bell pepper and onion, seasoning with 1/2 teaspoon each of cumin, chili powder, and salt. Cook for 4–5 minutes until softened.

4. In a saucepan, combine black beans with 1/4 cup water, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and 2 teaspoons salt. Simmer for 10 minutes. Adjust seasoning to taste.

5. Layer rice or quinoa at the base. Add vegetables, shredded chicken, and black beans. Finish with a squeeze of lime and your favorite toppings.

Notes

Use pre-cooked rotisserie chicken to save time. Store toppings separately for best texture. Substitute cauliflower rice for a lower-carb version.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Meal Prep Recipes
Method: Stovetop
Cuisine: Mexican-Inspired