Easy Southwest Chicken Burrito Bowls (Meal Prep) Recipe

I used a single unexpected pantry swap in my Easy Southwest Chicken Burrito Bowls that makes them ideal Burrito Bowl Meal Prep for hectic weeks.

I’m always chasing a meal that feels bold but doesn’t eat up my evening, so these Easy Southwest Chicken Burrito Bowls grabbed me right away. Juicy boneless skinless chicken breasts and bright fresh cilantro give a snap of flavor that makes you want another bite, and a lime adds that sharp lift you didn’t know you needed.

I kept thinking about packing lunches it just works for weekdays, and somehow it still hits like a High Protein Dinner Chicken when dinner rolls around. If you like layers of texture and a little kick, this Burrito Bowl Meal Prep will make you curious.

Ingredients

• Chicken: lean protein, filling, soaks up spices, keeps bowls satisfying.
• White rice: simple carbs give energy, and a mild, slightly chewy base.
• Black beans: fiber and protein, creamy texture, adds bulk and satiety.
• Corn: sweet pop, some fiber and carbs, brightens every bite.
• Avocado: healthy fats, creamy, it cools spice and makes bowls richer.
• Lime: tangy acid, it wakes flavors, and gives a fresh citrus lift.
• Cilantro: herbaceous, slightly citrusy, adds freshness and color.
• Cheese: melty, savory fat, adds gooey comfort and salty notes.
• Sour cream: tangy creaminess, tempers heat and makes bowls smoother.
• Jalapeno: optional heat, bright spice, adds a kick when you want.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken breasts cut into 1 inch pieces
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 to 1/2 teaspoon black pepper
• 1 cup long grain white rice uncooked
• 2 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1 can 15 ounces black beans
• 1 cup frozen corn
• 1 red bell pepper diced
• 1 small red onion diced
• 1 cup cherry tomatoes halved
• 1 cup shredded cheddar or Mexican blend cheese
• 1 large avocado
• 1/2 cup sour cream or plain Greek yogurt
• 1 lime
• 1 jalapeno optional
• 1/4 cup chopped green onions optional

How to Make this

1. Rinse 1 cup long grain rice, combine with 2 cups water and a pinch of salt in a pot, bring to a boil, then simmer covered 15-18 minutes until water is absorbed; let sit 5 minutes, fluff and stir in 2 tablespoons fresh lime juice and 1/4 cup chopped cilantro.

2. Toss 1 1/2 pounds chicken pieces with 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt and 1/4 to 1/2 teaspoon black pepper; let rest 10 minutes if you can.

3. Heat a large skillet over medium-high, add the chicken in a single layer and cook 6-8 minutes until nicely browned and cooked through, stirring once or twice; remove and keep warm.

4. In the same skillet quickly sauté the diced red bell pepper and small red onion 4-5 minutes until softened, you can throw them in with the chicken near the end if you like everything hot together.

5. Drain and rinse one 15 ounce can black beans, add to a small pan with 1 cup frozen corn and heat until warmed through, season with a pinch of salt, pepper and a little extra cumin if you want.

6. Make a quick lime crema by mixing 1/2 cup sour cream or plain Greek yogurt with the juice of 1 lime, salt to taste and finely chopped jalapeno if using; tastes better after chilling a few minutes.

7. Prep fresh toppings: halve 1 cup cherry tomatoes, shred or measure 1 cup cheddar or Mexican blend cheese, dice 1 large avocado and toss with a little lime so it doesn’t brown, chop optional 1/4 cup green onions.

8. Build bowls: start with lime cilantro rice, add the chicken, sautéed peppers and onions, black beans and corn, tomatoes, cheese and avocado.

9. Finish with a dollop of lime crema, extra cilantro and green onions, and an extra lime wedge to squeeze. For meal prep divide into airtight containers, keep crema and avocado separate if you want them extra fresh; these will keep 3-4 days refrigerated.

Equipment Needed

1. Medium saucepan with tight-fitting lid (for the rice)
2. 10 to 12 inch skillet, nonstick or cast-iron (for chicken and peppers)
3. Cutting board
4. Sharp chef’s knife
5. Measuring cups and spoons
6. Fine-mesh sieve or colander (to rinse rice and drain beans)
7. Small saucepan (to heat beans and corn, or use the same skillet)
8. Mixing bowl and a whisk or fork (for the lime crema)
9. Tongs or a slotted spoon (to handle the chicken and serve)

FAQ

Easy Southwest Chicken Burrito Bowls (Meal Prep) Recipe Substitutions and Variations

• Chicken breasts
  • Boneless skinless chicken thighs — juicier, same seasoning and cook-time.
  • Rotisserie chicken (shredded) — great shortcut, toss with spices and warm through.
  • Extra-firm tofu (pressed and cubed) — marinate with the spices, pan-fry or bake for a vegetarian option.
• Long grain white rice
  • Brown rice — nuttier flavor, needs more water and longer cook time.
  • Quinoa — cooks faster than brown rice, use same amount uncooked for similar portions.
  • Cauliflower rice — low-carb, just sauté 5 to 7 minutes until tender.
• Black beans
  • Pinto beans — similar texture and flavor in this Southwest profile.
  • Kidney beans — firmer bite, works well if you like more body.
  • Canned chickpeas — different texture but still adds protein and bulk.
• Avocado
  • Guacamole — same creamy idea, can be mixed with extra lime and cilantro.
  • Crumbled queso fresco or cotija — for a salty, creamy note without the fat of avocado.
  • Plain Greek yogurt with lime and cilantro — bright, tangy and creamy substitute.

Pro Tips

1) Pat the chicken dry before you spice it and let it sit at least 10 minutes, better 20 to 30 if you got time. Dry surface = much better browning, and giving the spices a little rest helps them stick. Don’t crowd the pan when you cook it, do it in batches if needed.

2) Toast the rice in a little oil for 1-2 minutes before boiling, it adds a nutty depth and keeps the grains from getting gluey. After it’s done, let it sit covered for the full 5 minutes then fluff with a fork and fold in the lime and cilantro gently.

3) Give the corn and peppers some char if you can, even quick high heat on the skillet adds a smoky note that makes the whole bowl taste more restaurant-y. Warm the beans with a pinch of cumin and salt, and squeeze a little lime on them right before serving to brighten everything up.

4) For meal prep keep the avocado and lime crema separate until you eat, and add the cheese to hot components so it melts nicely. If you want the crema tangier, use Greek yogurt or thin it with a tsp of the lime juice, and finely chop the jalapeno so it distributes heat more evenly.

Easy Southwest Chicken Burrito Bowls (Meal Prep) Recipe

Recipe by James Level

0.0 from 0 votes

I used a single unexpected pantry swap in my Easy Southwest Chicken Burrito Bowls that makes them ideal Burrito Bowl Meal Prep for hectic weeks.

Pin

Servings

6

servings

Calories

604

kcal

Equipment: 1. Medium saucepan with tight-fitting lid (for the rice)
2. 10 to 12 inch skillet, nonstick or cast-iron (for chicken and peppers)
3. Cutting board
4. Sharp chef’s knife
5. Measuring cups and spoons
6. Fine-mesh sieve or colander (to rinse rice and drain beans)
7. Small saucepan (to heat beans and corn, or use the same skillet)
8. Mixing bowl and a whisk or fork (for the lime crema)
9. Tongs or a slotted spoon (to handle the chicken and serve)

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts cut into 1 inch pieces

• 2 tablespoons olive oil

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon kosher salt

• 1/4 to 1/2 teaspoon black pepper

• 1 cup long grain white rice uncooked

• 2 tablespoons fresh lime juice

• 1/4 cup chopped fresh cilantro

• 1 can 15 ounces black beans

• 1 cup frozen corn

• 1 red bell pepper diced

• 1 small red onion diced

• 1 cup cherry tomatoes halved

• 1 cup shredded cheddar or Mexican blend cheese

• 1 large avocado

• 1/2 cup sour cream or plain Greek yogurt

• 1 lime

• 1 jalapeno optional

• 1/4 cup chopped green onions optional

Directions

• Rinse 1 cup long grain rice, combine with 2 cups water and a pinch of salt in a pot, bring to a boil, then simmer covered 15-18 minutes until water is absorbed; let sit 5 minutes, fluff and stir in 2 tablespoons fresh lime juice and 1/4 cup chopped cilantro.
• Toss 1 1/2 pounds chicken pieces with 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt and 1/4 to 1/2 teaspoon black pepper; let rest 10 minutes if you can.
• Heat a large skillet over medium-high, add the chicken in a single layer and cook 6-8 minutes until nicely browned and cooked through, stirring once or twice; remove and keep warm.
• In the same skillet quickly sauté the diced red bell pepper and small red onion 4-5 minutes until softened, you can throw them in with the chicken near the end if you like everything hot together.
• Drain and rinse one 15 ounce can black beans, add to a small pan with 1 cup frozen corn and heat until warmed through, season with a pinch of salt, pepper and a little extra cumin if you want.
• Make a quick lime crema by mixing 1/2 cup sour cream or plain Greek yogurt with the juice of 1 lime, salt to taste and finely chopped jalapeno if using; tastes better after chilling a few minutes.
• Prep fresh toppings: halve 1 cup cherry tomatoes, shred or measure 1 cup cheddar or Mexican blend cheese, dice 1 large avocado and toss with a little lime so it doesn't brown, chop optional 1/4 cup green onions.
• Build bowls: start with lime cilantro rice, add the chicken, sautéed peppers and onions, black beans and corn, tomatoes, cheese and avocado.
• Finish with a dollop of lime crema, extra cilantro and green onions, and an extra lime wedge to squeeze. For meal prep divide into airtight containers, keep crema and avocado separate if you want them extra fresh; these will keep 3-4 days refrigerated.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 400g
• Total number of serves: 6
• Calories: 604kcal
• Fat: 23.7g
• Saturated Fat: 8.3g
• Trans Fat: 0.05g
• Polyunsaturated: 1.3g
• Monounsaturated: 10g
• Cholesterol: 135mg
• Sodium: 370mg
• Potassium: 835mg
• Carbohydrates: 48.5g
• Fiber: 7.1g
• Sugar: 3.3g
• Protein: 46.8g
• Vitamin A: 1500IU
• Vitamin C: 39mg
• Calcium: 137mg
• Iron: 1.3mg