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Easy Meal Prep Chicken Breast Burrito Bowls

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These Easy Meal Prep Chicken Breast Burrito Bowls are a lifesaver for busy weeks, featuring juicy seasoned chicken, cilantro lime rice, black beans, and fresh corn salsa. Perfect for make-ahead lunches or dinners that stay delicious for days.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 breasts)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • 1 cup long-grain white rice (jasmine or basmati)
  • 2 cups water or low-sodium chicken broth
  • 1 tablespoon butter or olive oil
  • 1/2 teaspoon salt
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • 1 can (15 oz) corn, drained (or 1.5 cups frozen corn, thawed)
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, seeded and minced (optional)
  • Juice of 1/2 lime
  • 2 tablespoons fresh cilantro, chopped
  • Salt and pepper to taste
  • Shredded lettuce or mixed greens
  • Pico de gallo or salsa
  • Shredded cheese (cheddar or Monterey Jack)
  • Sour cream or Greek yogurt
  • Avocado slices or guacamole

Instructions

  1. Pat the chicken breasts dry with paper towels. In a small bowl, mix smoked paprika, cumin, garlic powder, chili powder, salt, and pepper. Rub the spice mixture all over the chicken breasts. Let them sit for at least 10 minutes at room temperature.
  2. Rinse the rice under cold water until the water runs clear. In a medium saucepan, heat butter or olive oil over medium heat. Add the rinsed rice and stir for about 2 minutes until it smells nutty and starts to turn translucent at the edges. Add water or broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes. Do not lift the lid. After 15 minutes, remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork.
  3. While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the seasoned chicken breasts in the pan in a single layer (cook in batches if needed). Sear for 5-6 minutes on the first side without moving them. Flip and cook for another 5-6 minutes until the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let it rest for 5-10 minutes.
  4. In a small saucepan, combine the drained and rinsed black beans with cumin, garlic powder, and a splash of water. Warm over medium-low heat for about 5 minutes, stirring occasionally. Season with salt to taste.
  5. In a small bowl, combine the drained corn, diced red onion, minced jalapeño (if using), lime juice, and cilantro. Stir well and season with salt and pepper. Set aside.
  6. Once the rice is fluffed, stir in the lime juice and chopped cilantro. Taste and adjust salt if needed.
  7. After the chicken has rested, slice it against the grain into strips or bite-sized cubes.
  8. Assemble the bowls: Divide the cilantro lime rice among meal prep containers. Top with sliced chicken, black beans, and corn salsa. Add shredded lettuce, pico de gallo, shredded cheese, sour cream or Greek yogurt, and avocado slices. Keep avocado separate until ready to eat.

Notes

Do not skip the chicken resting time—it keeps the meat moist. Toast the rice for better flavor and texture. Season each component separately for layered flavor. For best results, reheat chicken, rice, and beans together, then add fresh toppings like lettuce and avocado after reheating. These bowls taste even better on day two.

Nutrition

Keywords: meal prep, burrito bowls, chicken breast, cilantro lime rice, black beans, corn salsa, easy dinner, healthy lunch

Find it online: https://lenatable.com/easy-meal-prep-chicken-breast-burrito-bowls/