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Easy Flavor-Packed Burrito Bowl Meal Prep

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A quick and easy burrito bowl recipe featuring seasoned chicken, vibrant veggies, and a zesty sauce, perfect for meal prep and packed with bold flavors.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • Salt and black pepper, to taste
  • 1 tbsp olive oil
  • 1 cup long-grain white rice or brown rice, cooked (or substitute with quinoa)
  • Zest and juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1 avocado, sliced or diced
  • 1 cup cherry tomatoes, halved
  • Optional: 1/2 cup shredded cheese like cheddar or Monterey Jack
  • 1/2 cup Greek yogurt or sour cream
  • 1 tbsp fresh lime juice
  • 1/2 tsp ground cumin
  • Salt and pepper to taste
  • Optional: a splash of hot sauce or chopped jalapeños

Instructions

  1. Rinse 1 cup of rice or quinoa under cold water. In a medium saucepan, combine with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes (rice) or 12-15 minutes (quinoa) until water is absorbed and grains are tender. Remove from heat and let steam for 5 minutes.
  2. Mix cumin, smoked paprika, chili powder, garlic powder, salt, and pepper in a small bowl. Toss chicken pieces with olive oil and the spice blend until evenly coated.
  3. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes, stirring occasionally, until cooked through and slightly charred on edges. Remove chicken from pan and set aside.
  4. In the same skillet, add diced red bell pepper and chopped red onion. Cook for 3-4 minutes until softened but still crisp. Stir in corn and black beans, cooking for another 2 minutes to warm through.
  5. In a small bowl, whisk Greek yogurt with lime juice, cumin, salt, and pepper. Add a splash of hot sauce if desired.
  6. Fluff cooked rice or quinoa with a fork. Stir in lime zest, lime juice, and chopped cilantro.
  7. Divide the grain base evenly into 4 meal prep containers. Top each with sautéed veggies, cooked chicken, sliced avocado, cherry tomatoes, and a spoonful of the sauce. Sprinkle cheese on top if using.
  8. Let the bowls cool to room temperature before sealing lids. Store in the refrigerator for up to 4 days.

Notes

Use fresh lime zest and juice for best flavor. Keep avocado separate until serving to avoid browning. Cook grains and chicken simultaneously to save time. Avoid overcrowding the pan when cooking chicken to get a good sear. If sauce thickens in fridge, stir in a splash of water or lime juice before serving.

Nutrition

Keywords: burrito bowl, meal prep, chicken, quinoa, rice, healthy, easy recipe, gluten-free, dairy-free option

Find it online: https://blixfood.com/easy-flavor-packed-burrito-bowl-meal-prep-5-best-homemade-recipes/