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chicken burrito bowl prep

Homemade Chicken Burrito Bowls Prep

Joy Brooks
A comprehensive meal prep system for creating flavorful chicken burrito bowls that maintain quality for 5 days of storage, featuring seasoned chicken breast, cilantro lime rice, and customizable toppings.
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Servings: 5 meals
Course: Meal Prep
Cuisine: Mexican-inspired
Calories: 450 kcal
Prep Time : 35 minutes
Cook Time : 48 minutes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts about 680g
  • 2 tablespoons olive oil for marinade
  • 1 tablespoon lime juice for marinade
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt for chicken
  • 1/4 teaspoon black pepper
  • 2 cloves garlic minced
  • 2 cups long-grain rice
  • 3 cups low-sodium chicken broth or water
  • 1 tablespoon olive oil for rice
  • 1/2 teaspoon kosher salt for rice
  • 1/4 cup fresh cilantro chopped
  • 1 tablespoon lime juice for rice
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 medium red onion sliced
  • 1 tablespoon olive oil for vegetables
  • 1/4 teaspoon salt for vegetables
  • 1/4 teaspoon cumin for vegetables
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 cup prepared salsa
  • 1 avocado diced (optional, add when serving)
  • sour cream optional, add when serving
  • shredded cheese optional, add when serving
  • lime wedges for serving

Method
 

  1. Combine olive oil, lime juice, cumin, chili powder, smoked paprika, oregano, salt, pepper, and minced garlic in a bowl to create marinade.
  2. Place chicken breasts in a zip-top bag or container and pour marinade over them. Ensure even coating and refrigerate for 2-8 hours.
  3. Rinse rice under cold water until water runs clear. In a medium saucepan, heat 1 tablespoon olive oil over medium heat.
  4. Add rice and toast lightly for 1-2 minutes. Add broth and salt, bring to a boil. Reduce heat, cover, and simmer for 15-18 minutes until liquid is absorbed.
  5. Remove rice from heat, keep covered, and let rest for 10 minutes. Fluff with fork, then stir in cilantro and lime juice.
  6. Heat a large skillet over medium-high heat. Remove chicken from marinade and cook for 5-7 minutes per side until internal temperature reaches 165°F (74°C).
  7. Let chicken rest for 5 minutes before dicing into ½-inch cubes.
  8. In the same skillet, add 1 tablespoon olive oil over medium-high heat. Add sliced peppers and onions with salt and cumin.
  9. Sauté vegetables for 6-8 minutes until slightly softened but still with some crunch.
  10. Prepare black beans and corn by draining and rinsing. If using frozen corn, thaw according to package directions.
  11. Divide rice among 5 containers (about ⅔ cup per container). Add a portion of diced chicken to each container (approximately 3-4 oz).
  12. Arrange sautéed vegetables, black beans, and corn in separate sections. Store salsa in small separate containers if needed.
  13. Allow all components to cool completely to room temperature before sealing containers and refrigerating for up to 5 days.
  14. When ready to eat, reheat at 70% microwave power for 2 minutes, stir, then heat an additional 30-60 seconds until internal temperature reaches 165°F.
  15. Add fresh components like diced avocado, sour cream, shredded cheese, and lime juice just before eating.

Note

  • Allow chicken to rest at room temperature for 15 minutes before cooking to ensure even heat distribution.
  • Store wet ingredients separately to prevent moisture migration to dry components.
  • Prepare vegetables with minimal cooking to account for continued softening during storage.
  • Cool all components to room temperature before refrigeration to prevent condensation formation.
  • For superior reheating results, use 70% microwave power to prevent component overcooking.