Meal Prep Burrito Bowls Recipe
Here’s a tasty, nutritious, and easy recipe for Meal Prep Burrito Bowls — perfect for preparing your lunches or dinners for the week. These bowls are customizable and keep well in the fridge, making them ideal for a healthy grab-and-go meal.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 meal prep bowls
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breast or thighs
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
Juice of ½ lime
For the Bowls:
1 cup uncooked brown rice or white rice
1 (15 oz) can black beans, drained and rinsed
1 cup corn (fresh, canned, or frozen)
1 cup cherry tomatoes, halved
1 avocado, sliced (add fresh when serving)
½ red onion, diced
½ cup shredded cheddar or Monterey Jack cheese (optional)
Fresh cilantro for garnish
Lime wedges for serving
-------------------------------------------
Optional Toppings:
Sour cream or Greek yogurt
Salsa or pico de gallo
Hot sauce
Guacamole
---------------------------------------------
Instructions
1. Cook the rice:
Rinse the rice under cold water. In a medium saucepan, cook 1 cup of rice with 2 cups of water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 15–20 minutes or until fluffy. Remove from heat and let sit covered for 5 minutes.
2. Prepare the chicken:
In a small bowl, mix olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice. Rub the spice mixture evenly over the chicken pieces.
3. Cook the chicken:
Heat a skillet over medium-high heat. Add a bit of oil, then cook chicken for 6–7 minutes per side (depending on thickness), or until cooked through and lightly charred. Let it rest for 5 minutes, then slice into strips.
4. Assemble the bowls:
In four airtight containers, divide the cooked rice. Top with sliced chicken, black beans, corn, tomatoes, red onion, and cheese. Add avocado and fresh cilantro just before serving to prevent browning.
5. Store and serve:
Let the bowls cool before sealing. Store in the refrigerator for up to 4 days. Reheat in the microwave, then top with avocado, lime, salsa, or any other fresh ingredients as desired.
Tips & Variations
Swap chicken for ground beef, tofu, shrimp, or steak.
Use quinoa instead of rice for added protein and fiber.
Add sautéed peppers and onions for a fajita-style twist.
Make it spicy with jalapeños or chipotle sauce.