Home > Salads > Chicken Burrito Bowls {Meal Prep} Chicken Burrito Bowls {Meal Prep} February 14, 2017 | 18 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Chicken Burrito Bowls made with taco-seasoned chicken, cilantro-lime rice, salsa, guacamole, corn, beans, and a delicious creamy cilantro sauce. These chicken burrito bowls make a work week’s worth (say that 10 x fast) of healthy meal prep in under an hour of prep-time! If you glance at the recipe card below you might feel a little overwhelmed — there’s A LOT. I tried to break down the instructions to make sure they are super clear, thorough, and allow the prep to flow well. There are also a lot of ingredients, but most of the ingredients don’t actually require much prep besides opening containers and/or draining cans. The corn, beans, pico de gallo, guacamole, & sour cream are all bought prepared so the only prep work you’re doing is cooking the chicken, making the rice (both can be done at the same time), blending a few ingredients together for the creamy dressing, and quickly chopping the lettuce. An hours worth of work (if it even takes that long) will be well worth it rewarding you with a week of amazing lunches. These chicken burrito bowls seriously are better than you’ll get at a restaurant! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Meal Prep Chicken Burrito Bowls 5 from 8 votes - Review this recipe Chicken Burrito Bowls made with taco-seasoned chicken, cilantro-lime rice, salsa, guacamole, corn, beans, and a delicious creamy cilantro sauce. SAVE TO RECIPE BOX Print Recipe Meal Prep Chicken Burrito Bowls 5 from 8 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Chicken Burrito Bowls made with taco-seasoned chicken, cilantro-lime rice, salsa, guacamole, corn, beans, and a delicious creamy cilantro sauce. Course Dinner Cuisine Mexican Prep Time 50 minutes minutes Total Time 50 minutes minutes Servings 5 meal prep bowls Calories 696kcal Author Chelsea IngredientsMeal Prep Bowl #1 (Warming up Ingredients)▢ 1 pound boneless skinless chicken breasts▢ 2 tablespoons taco seasoning▢ 3 tablespoons white flour▢ 2 tablespoons butter (or use olive oil)▢ 1 can Mexicorn (southwestern corn) (or regular corn)▢ 1 can black beans▢ 1 cup white (or brown) rice▢ 1 large bunch fresh cilantro (separated)▢ 1 and 1/2 teaspoons minced garlic (separated)▢ 2 cups chicken stock or brothMeal Prep Bowl #2 (Cold Ingredients)▢ 2 large heads or hearts of Romaine lettuce▢ 4 limes (separated)▢ 1 package (with 4-5, 2.0 ounces each) store-bought snack pack chunky guacamole*▢ 1 container (10 ounces) store-bought pico de gallo*▢ 1 container (8 ounces) low-fat sour cream (separated - you'll need 1/2 cup for the dressing)▢ Salt and Pepper▢ 2 tablespoons prepared ranch seasoning mix (dry)▢ 1 tomatillo▢ 1/2 of 1 full jalapeno (seeds removed)▢ 1/2 cup regular mayo InstructionsChickenRemove fat from the chicken breasts and then either pound the chicken to even, thin pieces or slice large breasts evenly in 2 halves. Salt and pepper the chicken pieces. In a bowl, stir together the taco seasoning and white flour. Generously dredge each piece of the chicken breasts in this mixture.Warm a large, non-stick (12-inch) skillet to medium high heat. Add in the butter. Once the butter is melted, add the chicken to a single layer in the skillet. Cook for 3 minutes on one side and then flip to the other side and cook for another 4-6 minutes or until chicken is cooked through (Registers 165 degrees F with a meat thermometer.) Set aside to allow to cool.Rice, Beans, & CornWhile the chicken is cooking, prep the rice: combine the rice, chicken stock or broth, and 1/2 teaspoon minced garlic in a pot over high heat. As soon as the mixture begins to boil, reduce the heat, and cover with a lid until the rice is cooked through.Once the rice is cooked through, tender, and no liquid remains, stir in 3 tablespoons (1 large) lime juice and 3 tablespoons packed & finely chopped cilantro. Season to taste with salt and pepper.Put together: chop or slice the cooked and cooled chicken and place on one side of 4-5 meal prepping containers (or tupperware). Add a row of drained Mexicorn. Add a row of drained and rinsed black beans. Place the cilantro-lime rice next. Cover these containers and place in the fridge until ready to enjoy.Cold Ingredients (Salad and Dressing)Chiffonade the lettuce and then coarsely chop to get small and thin pieces of lettuce. Separate the lettuce evenly into 4-5 meal prep containers (or tupperware). Cut 2 limes into wedges and add 1-2 wedges on top of the lettuce.Place a large scoop of the pico de gallo next to the lettuce. Add one of the guacamole snack packs next to that (I don't open these up besides for the pictures in this post so they stay fresh). Add in a scoop of sour cream.For the dressing: Zest and juice the last remaining lime. Add the juice and zest to the blender along with the prepared ranch seasoning mix, remaining 1 teaspoon minced garlic, chopped tomatillo, and 1/3 of 1 bunch of cilantro (Just cut off the large stems, but the rest is fine). Add 1/2 a jalapeno (a full one for more kick, remove seeds) and the mayo.Add some seasoned salt and pepper to taste (I use 1/4 teaspoon of salt and 1/8 teaspoon pepper). Blend until completely smooth. Taste and adjust to personal preference (more lime, more garlic, salt/pepper). Whisk or blend in 1/2 cup of the sour cream. Place this dressing in a small separate tupperware or pour it into a section of each of the containers.Cover these containers and place in the fridge until ready to enjoy.When ready to enjoy, heat one of the warm containers in the microwave for 1-2 minutes and then toss everything together with one of the cool containers and enjoy immediately. Recipe Notes*Guacamole snack packs and pre-made pico de gallo can be found by refrigerated dressings (in produce section) in the grocery store Nutrition FactsCalories: 696kcal We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below. The nutrition facts will vary based on how much you actually put in each container (whether you use 4-5 containers, how much sour cream/guac/dressing you use, etc. The nutrition facts above are for 5 “fully loaded” (uses highest quantity of all ingredients) chicken burrito bowls.) More Meal Prep Recipes: One Pan Italian Sausage & Veggies Healthy Sheet Pan Chicken and Veggies One Pan Balsamic Chicken and Veggies
Your toddler is so funny… hahahahah! At this age they don’t like to share much, but eventually he will figure out that playing with his brother is funner when he shares. These bowls look so yummy and they make a perfect meal for lunchtime! Reply
Thank you! I actually found them at Smiths just by the paper goods (paper plates, plastic cups, plastic wrap, tin foil, etc.) They are made by Reynolds and great disposable tupperware! Reply
This is just amazingly tasty. First time using a real tomatillo!! Everyone devoured it and I loved the dressing because we are all cilantro lovers. Reply
