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Meal Prep Chicken Burrito Bowls With Cilantro Lime Rice - Easy, Fresh, and Ready All Week

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice (plus extra lime for serving)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For the Cilantro Lime Rice: 1 cup uncooked long-grain rice (jasmine or basmati work well)
  • 1 3/4 cups water or low-sodium chicken broth
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon kosher salt
  • 1 teaspoon olive oil or butter (optional, for texture)
  • For the Bowls: 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels (frozen and thawed, or canned and drained)
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, chopped
  • 1/2 small red onion, finely diced
  • 1 avocado, sliced or cubed (add fresh before serving)
  • 1/2 cup shredded cheddar or Monterey Jack (optional)
  • 1/3 cup plain Greek yogurt or sour cream (optional)
  • Salsa or hot sauce, to taste
  • Fresh lime wedges, for serving

Method
 

  1. Marinate the chicken: In a bowl, mix olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Coat the chicken well. Let it sit for at least 15 minutes, or up to 8 hours in the fridge.
  2. Cook the rice: Rinse the rice until the water runs clear. In a pot, bring water or broth to a boil. Stir in rice, salt, and oil/butter if using. Reduce heat, cover, and simmer 12–15 minutes until tender. Remove from heat and rest, covered, 5 minutes.
  3. Finish the cilantro lime rice: Fluff the rice with a fork. Stir in lime juice, zest, and chopped cilantro. Taste and adjust salt or lime as needed.
  4. Cook the chicken: Heat a large skillet or grill pan over medium-high. Add a drizzle of oil. Cook chicken 5–7 minutes per side, depending on thickness, until the center is no longer pink and juices run clear. Internal temp should reach 165°F (74°C).
  5. Rest and slice: Let the chicken rest 5 minutes, then slice or dice into bite-size pieces. This keeps it juicy.
  6. Prep the toppings: While chicken rests, rinse black beans, chop bell pepper and onion, halve tomatoes, and thaw or drain corn.
  7. Assemble the bowls: Divide rice among 4 containers. Top with chicken, black beans, corn, tomatoes, bell pepper, and red onion. Add cheese if using. Keep avocado, yogurt/sour cream, and salsa separate until serving for best freshness.
  8. Label and store: Add lids, label with date, and refrigerate. Add avocado and cold toppings right before you eat.