Chicken Burrito Bowls for Meal Prep

Looking for a way to save money, eat healthier, and enjoy delicious meals throughout the week? These Chicken Burrito Bowls are your answer!

I love chicken burrito bowls because they are SO flexible and customizable based on what you have on hand and what you love to eat. Have leftover chicken or bought a rotisserie chicken? Use it! Up the fiber with black beans. Or, hate beans? Leave ’em out! Love Fajitas? Add the peppers and onions! Do they give you heartburn? Skip ’em.

And of course, burrito bowls are not only delicious and satisfying, but they also make for the perfect meal prep lunches to take to work.

Chicken Burrito Bowl Benefits

• Budget-Friendly: Making your own burrito bowls at home is way more affordable than buying them at a restaurant. Plus, they use simple, inexpensive ingredients.
• Healthy and Nutritious: Packed with protein, fiber, and fresh ingredients, these bowls are a great way to fuel your body.
• Meal Prep Magic: Make a big batch on Sunday and enjoy ready-to-go lunches or dinners all week long.
• Customizable: Use leftover roasted chicken, rotisserie chicken, or make some shredded chicken in the Crockpot. Swap chicken for black beans for a vegetarian bowl, or mix the two for a protein boost. Burrito bowls are great with flank steak, or the ground turkey from my turkey tacos recipe, too. Adjust the ingredients and toppings to fit your taste.

Plus, we all know a good burrito bowl is all about the TOPPINGS. I give you a bunch of topping ideas below. Pick 2-3 (or maybe 4) to keep these budget-friendly and easy to make.

Ingredients for Chicken Burrito Bowls

You can easily customize these bowls to suit your preferences.

Here’s what you’ll need:

Ingredients:

• 2 cups shredded chicken (or any leftover chicken)
  • Use 1 pound boneless, skinless chicken breasts or thighs if cooking from scratch.
• 1 packet taco seasoning, or make your own like I do:
  • 2 teaspoons ground cumin
  • 2 teaspoons ground chili powder
  • 1.5 teaspoons salt
• 1/2 cup white or brown rice (quinoa also works!)
• 2 teaspoons extra virgin olive oil to saute the veggies
• 1 red or yellow bell pepper, sliced
• 1 small onion, sliced
• 1 (14-ounce) can black beans, drained and rinsed (optional)
• 2 limes
• Sea salt or Kosher salt
• Freshly ground black pepper

Optional Toppings (Pick 2-3):

• Salsa or pico de gallo
• Sour cream (or plain Greek yogurt as a healthier swap)
• Shredded cheese
• Fresh cilantro, chopped (leave out if you don’t like cilantro)
• Pickled red onions or pickled jalapenos are also great here, too
• Sliced avocado (Avocado can brown when exposed to air for a while. Slice the day of.)

How to Make Chicken Burrito Bowls

Step 1: Prepare the Chicken

• If using cooked chicken, add a packet of taco seasoning or mix your own spices (cumin, chili powder, and salt).
• Heat the chicken in a pan to warm it through and infuse the flavors. Alternatively, use a Slow Cooker or Instant Pot to easily make shredded chicken. You can swap the chicken for any meat you prefer, like flank steak, ground turkey, black beans, rotisserie chicken, etc.

Step 2: Cook the Rice

• Prepare rice according to package instructions or use a rice cooker for perfectly cooked rice every time.
  • Rice Cooker Tip: Rinse your rice before cooking to remove excess starch, which makes it fluffy and prevents clumping.
  • Add a squeeze of lime juice and a pinch of salt after cooking for extra flavor.
• Shortcut Tip: If you’re in a hurry, grab cooked rice from the hot bar at your grocery store. This saves time and still tastes great!

Step 3: Sauté the Peppers and Onions

• In a large skillet, heat 2 teaspoons olive oil over medium-high heat.
• Add sliced onions and peppers with 1/2 teaspoon each of cumin, chili powder, and salt.
• Cook for 4-5 minutes until vegetables are softened and fragrant.
• If peppers and onions don’t agree with your digestive system, just omit them from the burrito bowls.

Step 4: Prepare the Beans

• Heat drained and rinsed beans in a medium saucepan with:
  • 1/4 cup water
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 2 teaspoons salt
• Simmer for 10 minutes to allow flavors to combine. Taste and adjust seasoning if needed.
• Like the other ingredients here, leave out the beans if you prefer.

Step 5: Assemble Your Bowls

• Start with a base of rice or quinoa.
• Add a row of sautéed peppers and onions.
• Top with shredded chicken and/or beans.
• Squeeze a lime wedge over the top just before eating.
• Add your favorite toppings like salsa, sour cream, and cheese. If you’re packing these up for meal prep, consider putting the wet toppings like salsa and sour cream in smaller cups to prevent anything from becoming soggy.

I use these glass meal prep containers when packing this up to take to lunch. These meal prep containers also look nice.

Tips for Meal Prep Success

• Portion Control: Divide the ingredients into 4 meal prep containers to make portioning easy.
• Storage: Store bowls in airtight containers in the fridge for up to 4 days.
• Reheating: Warm in the microwave for 2-3 minutes or until heated through. Add fresh toppings like salsa, sour cream or avocado after reheating to keep them fresh.

Flavor Variations

Keep your burrito bowls exciting by mixing up the flavors. Use what you have on hand, and experiment to find your favorite combinations:

• Southwest Style: Add corn and avocado with a sprinkle of cilantro.
• Spicy Kick: Use chipotle seasoning or add diced jalapeños.
• Veggie-Packed: Add sautéed zucchini or roasted sweet potatoes.

These bowls are perfect for meal prep because they’re quick to make and stay delicious for days. Plus, they’re a healthier alternative to takeout burrito bowls, saving you money while keeping your meals wholesome and satisfying.

Print

Make a batch of these Chicken Burrito Bowls on Sunday and feel good about having nutritious, delicious meals ready to go. Whether you’re heading to work or just want a hassle-free dinner, these bowls are a game-changer.