Description
A healthy, flavorful, and easy lunch meal prep chicken burrito bowls recipe featuring seasoned chicken, cilantro-lime rice, black beans, and fresh corn. Perfect for staying on track during a busy work week.
Ingredients
1.5 lbs chicken breast, cut into bite-sized pieces
2 tablespoons taco seasoning
1 tablespoon olive oil
1.5 cups long-grain white rice
3 cups chicken broth (or water)
1 can (15 oz) black beans, drained and rinsed
1 cup frozen or canned corn
1/2 cup fresh cilantro, chopped
2 tablespoons lime juice
1 cup pico de gallo or salsa
Optional: Avocado, Greek yogurt, or shredded cheese
Instructions
Step 1: In a medium pot, combine the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Stir in the lime juice and chopped cilantro.
Step 2: While the rice is cooking, toss the chicken pieces with the taco seasoning until evenly coated.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 8-10 minutes, stirring occasionally, until browned and cooked through (internal temperature of 165°F).
Step 4: Add the drained black beans and corn to the skillet with the chicken for the last 2 minutes of cooking just to warm them through.
Step 5: Divide the cilantro-lime rice into four meal prep containers. Top each with the chicken, bean, and corn mixture.
Step 6: Allow the bowls to cool slightly before closing the lids. Store in the refrigerator for up to 4 days.
Step 7: When ready to eat, reheat the bowl and top with fresh salsa, avocado, or a dollop of Greek yogurt.
Notes
To prevent the rice from drying out when reheating, add a small splash of water before microwaving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 38g
- Cholesterol: 75mg
