I put together an Easy Southwest Chicken Burrito Bowl starring shredded chicken, chipotle-laced black beans and cilantro-lime rice for weeknight Burrito Bowl Meal Prep.
I love a recipe that looks simple but surprises you the first bite, and these Easy Southwest Chicken Burrito Bowls (Meal Prep) do exactly that. I usually throw boneless skinless chicken breasts or thighs into a quick spice rub and somehow the leftovers keep tasting better each day, so yeah it’s great for Burrito Bowl Meal Prep.
With a hit of black beans and bright cilantro it never gets boring, and honestly it fills you up without feeling heavy which is why I call it my go to High Protein Dinner Chicken. Try it and tell me what twist you did.
Ingredients
- Chicken: Lean protein, fills you up and builds muscle, great for meal prep
- Rice: Carbs for energy, bulk to bowls choose brown for extra fiber
- Black beans: Plant protein and fiber, keeps blood sugar steady and satisfied
- Corn: Adds sweetness and crunch, simple carbs and a touch of starch
- Avocado: Creamy healthy fats makes bowls richer, helps absorb vitamins
- Lime: Bright citrus punch, adds acidity and wakes up the whole bowl
- Red bell pepper: Color, vitamin C and sweetness, lightly crunchy when fresh
- Greek yogurt: Tangy creaminess, lower fat than sour cream and adds protein
Ingredient Quantities
- 1 1/2 lbs boneless skinless chicken breasts or thighs
- 2 tbsp olive oil, divided
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp lime juice
- 1 1/2 cups long grain white rice or brown rice, uncooked
- 3 cups low sodium chicken broth or water
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen or canned corn, thawed or drained
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar or Mexican blend cheese
- 1 ripe avocado, sliced (or 2 if you want more)
- 1 cup cherry tomatoes, halved or 1 cup pico de gallo
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup fresh cilantro, chopped
- 2 limes, cut into wedges
How to Make this
1. Rinse the rice, bring 3 cups low sodium chicken broth or water to a boil, stir in 1 1/2 cups rice, lower heat to a simmer, cover and cook until tender (about 18 min for white, follow package for brown), fluff with fork and keep warm.
2. Mix 1 tbsp olive oil, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt, 1/4 tsp black pepper and 1 tbsp lime juice in a bowl, add 1 1/2 lbs boneless skinless chicken (breasts or thighs) and coat well; let sit 10-15 minutes or up to a few hours in the fridge for more flavor.
3. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat, cook the chicken 5-8 minutes per side until browned and cooked through (165 F internal temp), don’t crowd the pan or you’ll steam it; transfer to a cutting board, rest 5 minutes, then slice or shred.
4. In the same skillet, add the diced red onion and red bell pepper and sauté 3-4 minutes until starting to soften, add 2 cloves minced garlic and cook 30-60 seconds until fragrant.
5. Add the rinsed and drained 1 can (15 oz) black beans and 1 cup corn (thawed or drained) to the skillet, toss to heat through, taste and adjust salt/pepper, squeeze a little lime juice if you want a bright pop.
6. Divide the rice between meal prep containers or bowls, top with sliced chicken and spoon over the bean-corn-pepper mixture.
7. Top each bowl with 1 cup shredded cheddar or Mexican blend cheese, halved cherry tomatoes or 1 cup pico de gallo, sliced ripe avocado, a dollop of 1/2 cup plain Greek yogurt or sour cream, and sprinkle 1/4 cup chopped cilantro over everything.
8. For meal prep storage: let food cool slightly, seal in airtight containers; keep avocado slices and yogurt separate if you want them freshest, or toss avocado with a little lime to slow browning. Cheese can go on before reheating if you like it melty.
9. To reheat, microwave covered for 1-2 minutes until hot, add fresh cilantro and lime wedges before serving, and remember a final squeeze of lime makes it taste restaurant-level good.
Equipment Needed
1. Medium saucepan with tight-fitting lid (for cooking rice)
2. Fine-mesh sieve or colander (to rinse rice and drain beans)
3. Large skillet, 10 to 12 inch (nonstick or cast iron)
4. Cutting board
5. Sharp chef’s knife
6. Mixing bowl and measuring spoons (for the marinade)
7. Measuring cups and liquid measuring cup (3 cups broth, 1 1/2 cups rice)
8. Tongs and a silicone spatula or wooden spoon (for flipping and stirring)
9. Instant-read meat thermometer, can opener, fork for fluffing rice, and airtight meal prep containers
FAQ
Easy Southwest Chicken Burrito Bowls (Meal Prep) Recipe Substitutions and Variations
- Chicken: use firm tofu (press, cube, marinate in the same spices), or shrimp (quick sauté 3 to 4 min), or ground turkey for a faster cook — all keep the protein punch.
- Rice: swap for quinoa (1 part quinoa to 2 parts liquid), or use cauliflower rice for a low carb bowl, or farro if you want more chew.
- Black beans: pinto beans, kidney beans, or even canned chickpeas work fine if you want a different texture.
- Greek yogurt/sour cream: use Mexican crema, plain mayo thinned with lime juice, or mashed avocado for a dairy free, creamy topping.
Pro Tips
1) Marinate smart: if you have time let the chicken sit in the spice-lime mix for 1–3 hours in the fridge, but not all day or the acid will start to change the texture. Take it out 20-30 minutes before cooking so it comes closer to room temp, that helps it sear evenly.
2) Get a real sear: heat the pan until hot, dont crowd the pieces, and brown them well on each side for flavor. For thicker breasts, butterfly or pound them thin so they cook through without burning the outside, or finish in a 400°F oven for a few minutes.
3) Rice and cooling hacks: rinse and toast the rice a minute in a little oil before adding broth for nuttier flavor. After it’s done let it rest covered 8-10 minutes, then fluff. For meal prep spread rice on a tray to cool faster so you dont trap steam and make things mushy.
4) Avocado and toppings last: keep avocado and yogurt/sour cream separate until serving, or toss sliced avocado with lime juice and a pinch of salt to slow browning. Put the cheese on top right before reheating if you want it melty, or add it cold for texture.
5) Reheat and texture tricks: add a tablespoon or two of water to the container or under the chicken before microwaving to revive the rice, or use an air fryer/oven to keep chicken crisp. A final squeeze of lime and fresh cilantro after reheating makes the whole bowl pop.
Easy Southwest Chicken Burrito Bowls (Meal Prep) Recipe
I put together an Easy Southwest Chicken Burrito Bowl starring shredded chicken, chipotle-laced black beans and cilantro-lime rice for weeknight Burrito Bowl Meal Prep.
6
servings
560
kcal
Equipment: 1. Medium saucepan with tight-fitting lid (for cooking rice)
2. Fine-mesh sieve or colander (to rinse rice and drain beans)
3. Large skillet, 10 to 12 inch (nonstick or cast iron)
4. Cutting board
5. Sharp chef’s knife
6. Mixing bowl and measuring spoons (for the marinade)
7. Measuring cups and liquid measuring cup (3 cups broth, 1 1/2 cups rice)
8. Tongs and a silicone spatula or wooden spoon (for flipping and stirring)
9. Instant-read meat thermometer, can opener, fork for fluffing rice, and airtight meal prep containers
Ingredients
-
1 1/2 lbs boneless skinless chicken breasts or thighs
-
2 tbsp olive oil, divided
-
1 tsp chili powder
-
1 tsp ground cumin
-
1 tsp smoked paprika
-
1 tsp garlic powder
-
1/2 tsp onion powder
-
1 tsp kosher salt
-
1/4 tsp black pepper
-
1 tbsp lime juice
-
1 1/2 cups long grain white rice or brown rice, uncooked
-
3 cups low sodium chicken broth or water
-
1 (15 oz) can black beans, rinsed and drained
-
1 cup frozen or canned corn, thawed or drained
-
1 red bell pepper, diced
-
1 small red onion, diced
-
2 cloves garlic, minced
-
1 cup shredded cheddar or Mexican blend cheese
-
1 ripe avocado, sliced (or 2 if you want more)
-
1 cup cherry tomatoes, halved or 1 cup pico de gallo
-
1/2 cup plain Greek yogurt or sour cream
-
1/4 cup fresh cilantro, chopped
-
2 limes, cut into wedges
Directions
- Rinse the rice, bring 3 cups low sodium chicken broth or water to a boil, stir in 1 1/2 cups rice, lower heat to a simmer, cover and cook until tender (about 18 min for white, follow package for brown), fluff with fork and keep warm.
- Mix 1 tbsp olive oil, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt, 1/4 tsp black pepper and 1 tbsp lime juice in a bowl, add 1 1/2 lbs boneless skinless chicken (breasts or thighs) and coat well; let sit 10-15 minutes or up to a few hours in the fridge for more flavor.
- Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat, cook the chicken 5-8 minutes per side until browned and cooked through (165 F internal temp), don't crowd the pan or you'll steam it; transfer to a cutting board, rest 5 minutes, then slice or shred.
- In the same skillet, add the diced red onion and red bell pepper and sauté 3-4 minutes until starting to soften, add 2 cloves minced garlic and cook 30-60 seconds until fragrant.
- Add the rinsed and drained 1 can (15 oz) black beans and 1 cup corn (thawed or drained) to the skillet, toss to heat through, taste and adjust salt/pepper, squeeze a little lime juice if you want a bright pop.
- Divide the rice between meal prep containers or bowls, top with sliced chicken and spoon over the bean-corn-pepper mixture.
- Top each bowl with 1 cup shredded cheddar or Mexican blend cheese, halved cherry tomatoes or 1 cup pico de gallo, sliced ripe avocado, a dollop of 1/2 cup plain Greek yogurt or sour cream, and sprinkle 1/4 cup chopped cilantro over everything.
- For meal prep storage: let food cool slightly, seal in airtight containers; keep avocado slices and yogurt separate if you want them freshest, or toss avocado with a little lime to slow browning. Cheese can go on before reheating if you like it melty.
- To reheat, microwave covered for 1-2 minutes until hot, add fresh cilantro and lime wedges before serving, and remember a final squeeze of lime makes it taste restaurant-level good.
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: 350g
- Total number of serves: 6
- Calories: 560kcal
- Fat: 22g
- Saturated Fat: 7g
- Trans Fat: 0.5g
- Polyunsaturated: 3g
- Monounsaturated: 12g
- Cholesterol: 90mg
- Sodium: 650mg
- Potassium: 900mg
- Carbohydrates: 55g
- Fiber: 9g
- Sugar: 4g
- Protein: 42g
- Vitamin A: 1500IU
- Vitamin C: 35mg
- Calcium: 220mg
- Iron: 3.5mg