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High-Protein Chicken Burrito Bowl Meal Prep - Easy, Fresh, and Satisfying

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken breasts or thighs
  • Rice: 2 cups uncooked brown rice (or white rice or quinoa)
  • Beans: 2 cans black beans, drained and rinsed
  • Veggies: 2 bell peppers, 1 red onion, 1 pint cherry tomatoes, 1 cup corn (frozen or canned), 1 head romaine or 5 oz mixed greens
  • Avocado: 2 ripe avocados (optional but recommended)
  • Fresh items: 2 limes, 1 bunch cilantro, 2 cloves garlic
  • Spices: Chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, black pepper
  • Oil: Olive oil or avocado oil
  • Salsa: Your favorite pico de gallo or jarred salsa
  • Extras (optional): Greek yogurt (for a high-protein crema), shredded cheese, hot sauce, pickled jalapeños

Method
 

  1. Cook the rice: Rinse 2 cups of rice until the water runs clear. Cook according to package directions. When done, fluff with a fork and mix in the zest of 1 lime, a squeeze of lime juice, and chopped cilantro. Season with salt to taste for a fresh, bright base.
  2. Prep the chicken: Pat the chicken dry. In a bowl, mix 2 tablespoons oil with 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon oregano, 1 teaspoon salt, and black pepper. Coat chicken evenly.
  3. Cook the chicken: Grill over medium-high heat 5–7 minutes per side, or roast at 425°F (220°C) for 18–22 minutes, until the internal temperature hits 165°F (74°C). Rest 5 minutes, then slice or dice. For extra juiciness, squeeze fresh lime over the top.
  4. Sauté the peppers and onions: Slice 2 bell peppers and 1 red onion. Sauté in a skillet with a drizzle of oil and a pinch of salt until slightly charred and tender, about 6–8 minutes. Add a sprinkle of cumin and smoked paprika at the end for depth.
  5. Warm the beans and corn: In a small pan, add drained black beans, corn, 1 minced garlic clove, a dash of cumin, and a splash of water. Warm for 3–4 minutes. Season with salt, pepper, and a squeeze of lime.
  6. Mix a quick yogurt-lime crema (optional): Stir 1/2 cup Greek yogurt with juice of 1/2 lime, a pinch of salt, and chopped cilantro. This adds creaminess and extra protein without heavy calories.
  7. Chop fresh toppings: Halve cherry tomatoes, roughly chop cilantro, and slice avocado just before serving (or add day-of). If using romaine or greens, chop and keep them separate if storing more than two days.
  8. Assemble bowls: Divide rice into 5 meal prep containers. Top with chicken, beans and corn, peppers and onions, and tomatoes. Add a small container of salsa and crema on the side. Keep avocado separate to add the day you eat it.
  9. Season to finish: Before sealing, add a final sprinkle of salt and a squeeze of lime over each bowl for brightness. If you like heat, add hot sauce or pickled jalapeños.
  10. Store and label: Let everything cool slightly, then seal and refrigerate. Label with the date so you stay on track through the week.