Craving delicious and easy meal prep dinner recipes? These Chicken Burrito Bowls with Cilantro Lime Rice are perfect for busy weeknights, offering all the flavors of your favorite burrito in a convenient bowl. You’ll love how simple and satisfying this recipe is for your weekly meal prep.
Key Ingredients & Substitutions
- Chicken: Use boneless, skinless chicken breast or thighs.
- Rice: White or brown rice works well. Quinoa is a great substitute for a higher protein option.
- Beans: Black beans are classic; pinto beans are also delicious.
- Corn: Frozen or canned corn is fine.
- Salsa: Use your favorite mild or medium salsa.
- Avocado: Essential for creamy texture. Guacamole can be used instead.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breast
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- Salt and black pepper to taste
For the Cilantro Lime Rice:
- 1 cup uncooked rice
- 2 cups water or chicken broth
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- 1/2 tsp salt
For the Bowls (per serving):
- 1/2 cup cooked black beans, rinsed and drained
- 1/4 cup corn, fresh or frozen
- 1/4 cup salsa
- 1/4 avocado, diced
- Optional: Shredded lettuce, plain Greek yogurt (for sour cream alternative), hot sauce
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 4
- Tools Needed: Large skillet, medium saucepan, cutting board, knife.
Step-by-Step Instructions
1. Prepare the Chicken
Cut the chicken breast into 1-inch cubes. In a bowl, toss the chicken with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper until evenly coated. This ensures every piece is flavorful.
2. Cook the Chicken
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, or until fully cooked through and slightly browned. Set aside.
3. Cook the Rice
Combine rice and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Fluff with a fork.
4. Make the Cilantro Lime Rice
Once the rice is cooked, stir in the chopped fresh cilantro, lime juice, and salt. Mix gently until everything is well combined. You’ll love the bright, fresh flavor.
5. Assemble Your Burrito Bowls
Divide the cilantro lime rice among four meal prep containers. Top each with equal portions of cooked chicken, black beans, corn, and salsa. Add diced avocado just before serving for best results.
Variation Ideas
- Add bell peppers and onions to the chicken as it cooks.
- Try a different grain like farro or quinoa.
- Include a sprinkle of shredded cheese or cotija cheese.
- Top with a drizzle of your favorite creamy dressing.
Storage Instructions
Store individual Chicken Burrito Bowls in airtight containers in the refrigerator for up to 3-4 days. For best results, add the avocado right before eating. Reheat gently in the microwave until warmed through.
Frequently Asked Questions (FAQ)
Can I make these ahead for the week?
Absolutely! This is one of the best meal prep dinner recipes. Assemble the bowls and store them for easy grab-and-go meals.
How do I prevent the avocado from browning?
Add the diced avocado just before you eat, or toss it with a little extra lime juice if you must add it to your meal prep containers.
Can I use frozen chicken?
Yes, just ensure it’s fully thawed before you begin preparing and cooking it.
Is this recipe spicy?
The spices used are mild. You can add a pinch of cayenne pepper or your favorite hot sauce for more heat.
What kind of beans should I use?
Black beans are traditional, but you can certainly use pinto beans or even kidney beans if you prefer.
Can I freeze these burrito bowls?
You can freeze the cooked chicken and beans separately. The rice and fresh toppings like avocado don’t freeze as well for texture reasons.