These easy healthy chicken burrito bowl meal prep lunches are perfect for anyone who hates boring meals! Made with juicy seasoned chicken, fluffy rice, black beans, corn, and fresh pico de gallo, they’re packed with flavor and so easy to make.
With around 400 calories and 38 grams of protein per serving, these burrito bowls are one of my favorite healthy lunches to bring to work.
The best part? You can make four delicious lunches in just 40 minutes, making this recipe perfect for busy weekdays!
Why You’ll Love These Chicken Burrito Bowls
- High in protein: Around 38g of protein per serving to keep you full and satisfied.
- Perfect for meal prep: Make four lunches at once and save time during the week.
- Budget-friendly: Uses simple, affordable ingredients you probably already have.
- Easy to customize: Swap the rice, add veggies, or change up the toppings.
- Full of flavor: Juicy taco-seasoned chicken and fresh pico de gallo make these bowls anything but boring!
Healthy Chicken Burrito Bowl Meal Prep Ingredients
You only need a handful of simple ingredients to make these delicious high protein chicken burrito bowls.
- Chicken breast: A lean, high-protein option that cooks quickly.
- White rice: Makes the bowls filling and satisfying. Brown rice also works!
- Black beans: Add extra protein and fiber.
- Sweet corn: For a little sweetness and crunch.
- Taco seasoning: Gives the chicken plenty of delicious flavor.
- Olive oil: For cooking the chicken.
- Tomatoes: The base of the fresh pico de gallo.
- Red onion: Adds crunch and flavor.
- Fresh cilantro: Gives the salsa a fresh, herby taste.
- Lime juice: Adds a delicious zesty finish.
See the recipe card below for exact quantities.
How to Make Chicken Burrito Bowl Meal Prep
These healthy burrito bowls are super easy to put together in just a few simple steps!
Step 1: Cook the rice. Prepare the white rice according to the package instructions and set aside.
Step 2: Cook the chicken. Toss the diced chicken breast with taco seasoning. Heat olive oil in a skillet over medium-high heat and cook the chicken for 6–8 minutes, or until cooked through.
Step 3: Make the pico de gallo. Mix diced tomatoes, red onion, chopped cilantro, and lime juice in a bowl. Season with salt and pepper.
Step 4: Assemble the bowls. Divide the rice, chicken, drained black beans, and corn between four meal prep containers. Add the fresh pico de gallo and a lime wedge to each bowl.
And that’s it! Four delicious high protein chicken burrito bowls ready for your next few lunches.
Tips and Easy Variations
One of the best things about these burrito meal prep bowls is how easy they are to customize!
- Make it low carb: Swap white rice for cauliflower rice for a low carb chicken burrito bowl.
- Try ground chicken: Use lean ground chicken instead of chicken breast for an easy ground chicken burrito bowl.
- Add more veggies: Bell peppers, lettuce, or sautéed onions make delicious additions.
- Make a burrito bowl salad: Skip the rice and serve everything over fresh chopped lettuce.
- Add your favorite toppings: Avocado, salsa, jalapeños, or a dollop of Greek yogurt are all delicious.
How to Store Chicken Burrito Bowls
These make ahead burrito bowls are perfect for quick lunches throughout the week.
Store in airtight containers in the refrigerator for up to 3–4 days. Keep the fresh pico de gallo separate if you plan to reheat your bowls.
When ready to eat, microwave the chicken, rice, beans, and corn until steaming hot, then add the fresh toppings.
You can also freeze the cooked chicken, rice, beans, and corn for up to 2–3 months for best quality. Just add fresh pico de gallo after reheating!
Chicken Burrito Bowl Meal Prep
Ingredients
For The Chicken
- 500g (1.1 lb) boneless, skinless chicken breast, diced
- 2 tsp olive oil
- 2 tbsp taco seasoning
For the Bowls
- ½ cup (100g) uncooked white rice
- 1 can (400g/14 oz) black beans, drained and rinsed
- 1 cup (240g) canned sweet corn, drained
For the Pico de Gallo
- 2 medium tomatoes, diced
- ½ small red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt and pepper, to taste
- 1 lime, cut into wedges
Instructions
- Cook the rice according to package instructions.
- Toss chicken with taco seasoning. Heat olive oil in a skillet and cook the chicken for 6–8 minutes until cooked through.
- Combine tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper.
- Drain and rinse the black beans and drain the corn.
- Divide rice, chicken, black beans, and corn between four meal prep containers.
- Add pico de gallo and lime wedges. Refrigerate promptly and enjoy within 3–4 days.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 400Total Fat: 9gCarbohydrates: 43gProtein: 38g
