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Chipotle Chicken Burrito Meal Prep – Easy, Flavor-Packed Lunches for the Week

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken thighs (or breasts)
  • Chipotle Marinade: 2–3 chipotle peppers in adobo (minced), 2 tablespoons adobo sauce, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 3 cloves garlic (minced), 1 tablespoon lime juice, 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
  • Rice Base: 2 cups uncooked long-grain white rice (or brown rice), 1/2 cup chopped cilantro, zest and juice of 1 lime, 1 tablespoon olive oil, 1/2 teaspoon salt
  • Beans and Veg: 2 cups cooked black beans (rinsed and drained if canned), 1 1/2 cups corn (frozen, fresh, or canned), 1 red bell pepper (diced), 1/2 red onion (finely chopped)
  • Toppings (optional but recommended): 1 avocado or guacamole, pico de gallo or salsa, shredded cheddar or Monterey Jack, Greek yogurt or sour cream, shredded romaine, pickled jalapeños, hot sauce, lime wedges
  • Meal Prep Gear: 5 airtight containers, sheet pan or skillet, medium pot for rice

Method
 

  1. Marinate the chicken. In a bowl, combine minced chipotle peppers, adobo sauce, smoked paprika, cumin, oregano, garlic, lime juice, olive oil, salt, and pepper. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours.
  2. Cook the rice. Rinse rice until water runs clear. Cook according to package directions. Fluff with a fork, then stir in olive oil, lime zest, lime juice, cilantro, and salt. Taste and adjust lime or salt as needed.
  3. Prep the veggies and beans. Rinse and drain black beans. If using frozen corn, thaw; if canned, drain and rinse. Dice bell pepper and red onion. Keep toppings like avocado or lettuce separate for later.
  4. Cook the chicken. Heat a large skillet over medium-high with a drizzle of oil. Cook chicken 5–7 minutes per side until nicely charred and cooked through (165°F/74°C). Alternatively, roast on a sheet pan at 425°F/220°C for 18–22 minutes or grill for extra smokiness.
  5. Rest and chop. Let chicken rest 5 minutes. Chop into bite-size pieces. Toss with any pan juices for extra flavor.
  6. Warm the beans and corn (optional). In the same skillet, quickly warm beans and corn with a pinch of salt and a squeeze of lime. This makes reheating more even later.
  7. Assemble the bowls. Divide cilantro-lime rice among 5 containers. Add chicken, black beans, corn, and a handful of diced bell pepper and red onion to each. If adding cheese, sprinkle it on now so it melts when reheated.
  8. Pack fresh toppings separately. Store pico, lettuce, avocado/guacamole, yogurt/sour cream, and lime wedges in separate small containers so they stay crisp and bright.
  9. Cool before sealing. Let everything cool to room temperature for 15–20 minutes. Seal containers and store.
  10. Reheat and finish. Reheat a bowl in the microwave for 1–2 minutes until hot. Top with fresh fixings, a squeeze of lime, and hot sauce.