Chicken Burrito Meal Prep Bowls
Make a full week of high-protein chicken burrito bowls in about 40 minutes, then grab-and-reheat for fast lunches or easy dinners. These hold up well for 5 days in the fridge and reheat in under 3 minutes, with tortillas and toppings stored separately to avoid sogginess. Perfect for busy professionals, students, or families who want organized, budget-friendly, make-ahead meals.
Equipment
- Large skillet
- Medium saucepan
- Skillet (for beans and corn)
- Sheet pans for cooling
- 8 airtight meal prep containers
- Labels and marker
- Instant Pot (optional for rice)
Ingredients
- 1 pound chicken breast boneless and skinless, diced into small chunks
- 2 tablespoons taco seasoning or a 1-ounce packet
- 1 tablespoon avocado oil olive oil works as an alternative
- 2/3 cup water or chicken broth when using homemade seasoning
- 3/4 cup cooked brown rice Instant Pot cilantro lime rice also works
- 3/4 cup drained black beans roughly half a 15-ounce can
- 3/4 cup frozen corn
- 1 1/2 cups cheddar cheese shredded
- 1/2 cup mild salsa choose medium for extra heat
- 8 whole wheat tortillas 8-inch size, optional for serving
- guacamole optional
- cilantro lime aioli optional
- sour cream optional
- plain Greek yogurt optional
- pico de gallo optional
- extra salsa optional
Instructions
- Heat avocado oil in a large skillet over medium-high heat until shimmering.
- Add diced chicken breast and cook 3–4 minutes without stirring to develop color.
- Sprinkle taco seasoning over the chicken, stir to coat, then add water or chicken broth.
- Cook until chicken reaches 165°F and most liquid has evaporated, about 8–10 minutes total.
- While chicken cooks, prepare brown rice according to package directions or make cilantro lime rice in an Instant Pot.
- In a separate skillet, heat drained black beans and frozen corn over medium heat until warmed through, about 5 minutes.
- Spread cooked components on sheet pans and cool to room temperature for food safety and best texture.
- Divide chicken, rice, bean–corn mixture, and shredded cheese evenly among 8 airtight meal prep containers.
- Add a spoonful of salsa to each container, or keep it separate if preferred. Store tortillas separately.
- Label each container with the prep date and refrigerate. Add fresh toppings (guacamole, sour cream, pico) at serving time.
Notes
- Storage: Refrigerate bowls in airtight containers up to 5 days. Keep tortillas, salsa, and creamy toppings separate to prevent sogginess.
- Freezer: Cool completely, portion into freezer-safe containers, wrap in plastic then foil, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Microwave uncovered lid with a damp paper towel for 2–3 minutes, stirring halfway, until 165°F. Oven option: 350°F covered with foil for 15–20 minutes.
- Cooling step: Let components cool on sheet pans for ~30 minutes before sealing to avoid condensation and mushy texture.
- Meal prep timing: Batch-cook on Sunday, label with the date, and line up containers for grab-and-go lunches all week.
- Quick midweek version: Use rotisserie chicken and microwave rice to assemble 2–3 portions in about 15 minutes.
- Food safety: Do not leave cooked food at room temperature for more than 2 hours; keep out of the 40°F–140°F danger zone.
- Make it lighter: Skip tortillas or swap rice for cauliflower rice to reduce carbs and calories.