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Easy 30-Minute Meal Prep Chicken Burrito Bowls (Healthy Chipotle Style)

A vibrant, close-up view of a fully loaded chicken burrito bowl featuring rice, shredded chicken, corn, black beans, salsa, and lettuce.
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Make delicious, healthy chicken burrito bowls quickly. This recipe provides bold, Chipotle-style flavor and is perfect for weeknight dinners or simple meal preparation.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chicken broth or water
  • 2 cups cooked cilantro-lime rice (or cauliflower rice for low carb)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen or fresh corn kernels
  • 1 cup shredded lettuce or mixed greens
  • 1/2 cup salsa (your favorite kind)
  • 1/4 cup chopped fresh cilantro
  • Optional Toppings: Avocado slices, shredded cheese, sour cream or Greek yogurt

Instructions

  1. Cut the chicken into 1-inch pieces. In a medium bowl, toss the chicken with chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper until evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through.
  3. Pour in the chicken broth or water. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to medium-low, cover, and cook for 5 minutes to allow the chicken to absorb the flavor. Remove the lid and let any remaining liquid evaporate slightly. Shred the chicken using two forks directly in the skillet if desired.
  4. While the chicken cooks, prepare your rice and warm the black beans and corn if using frozen.
  5. To assemble the bowls for immediate serving or meal prep, divide the cilantro-lime rice among four bowls.
  6. Top the rice evenly with the seasoned chicken, black beans, and corn.
  7. Add shredded lettuce, salsa, and fresh cilantro to each bowl.
  8. Add your preferred optional toppings like avocado slices or a dollop of Greek yogurt.
  9. For meal prep, assemble all components except the lettuce and any creamy toppings. Store components separately or layered in airtight containers in the refrigerator for up to 4 days.

Notes

  • For a Chipotle copycat flavor boost, add 1 teaspoon of adobo sauce from a can of chipotle peppers to the chicken while cooking.
  • To make this a high protein chicken bowl, increase the amount of chicken or add an extra half cup of black beans per serving.
  • If you are preparing this for freezer friendly burrito bowls, cook the chicken slightly underdone, cool completely, and freeze components separately before assembling. Thaw and reheat before adding fresh toppings.

Nutrition

Find it online: https://hearthbite.com/chicken-burrito-bowl-recipe/