Description

Meal-prep chicken burrito bowls are packed with juicy taco-seasoned chicken, fluffy cilantro-lime rice, sautéed veggies, and creamy guacamole. Designed for optimal freshness and flavor all week, they’re a high-protein, satisfying solution for busy lunches.

Ingredients

For the Chicken:

1 pound boneless, skinless chicken breasts, pounded thin

2 tablespoons homemade taco seasoning (see below)

1 tablespoon vegetable oil

For the Rice:

2 cups water

1 cup white basmati rice

1 teaspoon vegetable oil

Juice of 1 lime

2 tablespoons chopped fresh cilantro

Salt to taste

For the Guacamole and Salsa (lasts 2 days):

1 ripe avocado

2 tablespoons cilantro, minced, divided

1/2 small jalapeño, minced, divided

1/8 cup onion, minced, divided

1 small tomato, diced

Juice of 1/2 lime

Salt and pepper to taste

Add-ins:

2 bell peppers, sliced

1/2 onion, sliced

2 cups chopped romaine lettuce

1/2 cup light sour cream

1/2 cup black beans

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Instructions

1. In a large bowl or bag, mix chicken with taco seasoning and 1 tablespoon oil. Marinate for at least 20 minutes (or up to 48 hours in the fridge). Cook on medium-high heat for 5–7 minutes per side or until cooked through. Let rest for 10 minutes before chopping.

2. In the same pan, add a teaspoon of oil and sauté bell peppers and onion for 3–4 minutes until tender.

3. While the chicken cooks, bring 2 cups water to a boil. Stir in rice, 1 teaspoon oil, and a pinch of salt. Cover, reduce heat, and simmer until rice is tender and water is absorbed. Stir in lime juice and chopped cilantro.

4. In one bowl, mash avocado and mix with half of the minced cilantro, onion, jalapeño, lime juice, salt, and pepper. In another bowl, combine diced tomato with the remaining minced cilantro, onion, and jalapeño.

5. Divide rice, chicken, sautéed veggies, and black beans evenly into 4 containers. For the remaining 2 containers, divide romaine, guacamole, salsa, and sour cream.

6. Store warm ingredients for up to 4 days in the fridge. Cold toppings should be made fresh every 2 days. When ready to eat, reheat chicken and rice bowls in the microwave for 2–3 minutes. Add cold toppings just before serving.

Notes

To keep guacamole from browning, add a layer of lime juice or plastic wrap directly on its surface. Fresh toppings are best made every 2 days for optimal taste.

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