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Meal Prep Southwest Chicken Burrito Bowl in a container for lunch idea.
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Chicken Burrito Bowl Recipe (Meal Prep)

These Meal Prep Chicken Burrito Bowls are full of southwestern flavor and SO easy to make! With 40+ 5-star reviews, I've been making these meal prep bowls for YEARS and they're still one of my most popular easy dinners and lunch ideas. They're gluten-free, can be made in just 30 minutes, and are so delicious!
Course Main Course
Cuisine Mexican
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 539kcal
Author Christine McMichael

Equipment

Ingredients

Southwest Chicken

  • 1/4 cup apple cider vinegar
  • 1 teaspoons ancho chili powder or regular chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne optional
  • 1 teaspoon minced garlic
  • 1 Tablespoon chopped fresh cilantro
  • 1 1/2 Tablespoons avocado oil divided
  • 1 - 1 1/2 pounds chicken breasts cubed

Meal Prep Burrito Bowls

  • 3 cups chopped kale or lettuce of choice
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1 cup halved grape tomatoes
  • 1/2 cup corn
  • 1 1/2 cups cooked black beans
  • 2 cups cooked rice
  • chopped fresh cilantro to taste

Avocado Lime Sauce

  • 1 small avocado
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 medium lime lightly zested and freshly squeezed
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions

Cook the Chicken

  • Whisk the apple cider vinegar, dried spices, minced garlic, fresh cilantro, and 1/2 Tablespoon of avocado oil in a large bowl or container.
  • Add the cubed chicken and coat evenly in the marinade. Cover and let it marinate for a few minutes while you prep the other ingredients (you could also marinate it in the fridge the night before to save time the next day and for a better flavor!).
  • When ready to cook, add the remaining avocado oil to a skillet over medium-high heat. Add the chicken (along with any leftover marinade) and cook for about 12-15 minutes, or until brown and cooked through, stirring occasionally.

Assemble the Bowls

  • Meanwhile, lightly "massage" the kale with the olive oil and salt.
  • Divide it into 4 bowls along with the tomatoes, corn, black beans, cooked rice, and cilantro.

Blend the Sauce

  • Blend the avocado lime sauce ingredients in a blender with a small cup attachment.
  • Let the chicken rest and cool for a few minutes after it’s done cooking.
  • Add the chicken to bowls and drizzle with the sauce (or keep separate until ready to enjoy)!

Notes

TO STORE:
These meal prep bowls can stored for up to 5 days in the refrigerator! To store, divide the recipe into 4 meal prep containers with airtight lids. Keep the sauce in separate airtight cups, then add to the meal when ready to enjoy. These burrito bowls can also be frozen (without the sauce) for up to 3 months!
To reheat the meals, simply place them in microwave for 1-2 minutes until evenly warm, then add the sauce and enjoy!
TIPS:
    • You can also use leftover cooked chicken or buy a rotisserie chicken to speed things up! Just add about 1/2 of the spices and heat it up in some oil if you go that route. Then add it to your bowls!
    • You can pick and choose any vegetables and greens you like, they are super versatile and are perfect for using up leftovers in your fridge.
    • Store the sauce in separate containers and add right before serving!

Nutrition

Serving: 1Bowl | Calories: 539kcal | Carbohydrates: 52g | Protein: 42g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 1648mg | Potassium: 1292mg | Fiber: 12g | Sugar: 3g | Vitamin A: 2403IU | Vitamin C: 33mg | Calcium: 117mg | Iron: 3mg