Chicken Burrito Bowls Recipe: Healthy, Meal-Prep-Friendly, and Full of Flavor

Chicken burrito bowls are the meal prep MVP: juicy seasoned chicken, fluffy cilantro lime rice, beans, corn, and a cool Greek yogurt crema, all in one hearty bowl. They are healthy, filling, and endlessly customizable.

This easy chicken burrito bowls recipe is built for meal prep, with components that stay fresh in the fridge for days. It is a healthy chicken burrito bowl with cilantro lime rice that tastes like your favorite takeout, only better.

Recipe at a Glance

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings4 bowls
CategoryDinner / Meal Prep

 

Why You’ll Love These Chicken Burrito Bowls

  • High-protein, balanced, and super filling
  • Perfect for meal prep for the week
  • Customizable with your favorite toppings
  • Cilantro lime rice and creamy yogurt crema
  • Made with simple ingredients in 45 minutes

Ingredients You’ll Need

  • 1½ pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • For the chicken seasoning: 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1 teaspoon salt
  • For the rice: 1 cup uncooked long-grain white rice, 2 cups water, juice of 1 lime, and ¼ cup chopped fresh cilantro
  • 1 can (15 ounces) black beans, drained and rinsed, and 1 cup corn kernels
  • For the crema: ½ cup plain Greek yogurt, 1 tablespoon lime juice, 1 small garlic clove (minced), and a pinch of salt
  • Toppings: salsa or pico de gallo, avocado, shredded lettuce, and shredded cheese

How to Make Meal Prep Chicken Burrito Bowls

  1. Cook the rice with the water according to the package directions, then fluff and stir in the lime juice and cilantro.
  2. Toss the chicken with the chili powder, cumin, paprika, garlic powder, and salt.
  3. Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until browned and cooked through (165°F). Rest for 5 minutes, then slice or chop.
  4. Warm the black beans and corn in a small pot or the microwave until heated through.
  5. Whisk the Greek yogurt, lime juice, garlic, and salt together for the crema.
  6. Divide the rice, chicken, beans, and corn among four bowls and top with salsa, avocado, lettuce, cheese, and a drizzle of crema.

Tips for the Best Healthy Burrito Bowls

  • Rest the chicken before slicing so it stays juicy.
  • Store the toppings and crema separately for meal prep.
  • Add the avocado fresh to avoid browning.
  • Use brown rice or cauliflower rice for a different base.
  • Season each component well so the bowl tastes balanced.

Variations to Try: Burrito Bowl Ideas

  • Use ground turkey or steak in place of chicken.
  • Swap the rice for quinoa or a bed of greens.
  • Add roasted sweet potatoes or sauteed peppers.
  • Top with pickled red onions for tang.

How to Store It

Store the chicken, rice, and beans in airtight containers in the fridge for up to 4 days, and keep the salsa, avocado, and crema separate. Reheat the base in the microwave for 2 to 3 minutes, then add cold toppings.

Frequently Asked Questions

How long do burrito bowls last in the fridge?

Cooked chicken, rice, and beans keep for up to 4 days when stored in airtight containers.

Can I freeze chicken burrito bowls?

You can freeze the chicken, rice, and beans for up to 3 months, but add the fresh toppings and crema after thawing.

How do I keep rice from drying out when meal prepping?

Add a splash of water before reheating and cover the container in the microwave.

What can I use instead of sour cream?

Plain Greek yogurt is a higher-protein swap that tastes similar.

Chicken Burrito Bowls (Meal Prep)

Seasoned chicken, cilantro lime rice, beans, corn, and a Greek yogurt crema in a healthy meal prep bowl.
Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 560

Ingredients
  

  • 1½ pounds boneless skinless chicken
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 cup uncooked long-grain white rice
  • 2 cups water
  • 2 limes juiced
  • ¼ cup chopped fresh cilantro
  • 15 ounces black beans drained and rinsed
  • 1 cup corn kernels
  • ½ cup plain Greek yogurt
  • 1 small garlic clove minced
  • Salsa avocado, lettuce, and shredded cheese, for topping

Equipment

  • Large skillet
  • Medium saucepan (for the rice)
  • Small bowl and whisk
  • 4 meal prep containers
  • Instant-read thermometer

Method
 

  1. Step 1: Cook the rice and stir in the lime juice and cilantro.
  2. Step 2: Season the chicken with the spices.
  3. Step 3: Cook the chicken 6 to 7 minutes per side until 165°F and rest.
  4. Tip: Rest before slicing.
  5. Step 4: Warm the beans and corn.
  6. Step 5: Whisk the yogurt, lime juice, garlic, and salt for the crema.
  7. Step 6: Assemble the bowls with toppings and crema.
  8. Tip: Keep toppings separate for meal prep.

Notes

Calories are an estimate per bowl with toppings.
Store crema and avocado separately for meal prep.

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