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Low Calorie Meal Prep Chicken Burrito Bowls - Easy, Fresh, and Filling

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken breasts (or thighs for extra juiciness)
  • Seasonings: Chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, red pepper flakes (optional)
  • Citrus and oils: 2 limes (zest and juice), olive oil or avocado oil
  • Base: 2 cups cooked brown rice or cauliflower rice (for lower calories)
  • Beans: 1 can black beans, drained and rinsed
  • Corn: 1 cup corn (frozen, canned, or roasted)
  • Veggies: 2 bell peppers (any color), 1 red onion, 1 pint cherry tomatoes
  • Greens: 2 cups chopped romaine or shredded cabbage (optional but adds volume)
  • Salsa components or store-bought pico: Tomatoes, red onion, jalapeño, cilantro, lime, salt (or grab ready-made pico de gallo)
  • Yogurt sauce (optional): Plain nonfat Greek yogurt, lime juice, pinch of salt
  • Toppings (optional): Cilantro, pickled jalapeños, hot sauce, avocado (use lightly for lower calories)

Method
 

  1. Cook the base: Make brown rice according to package instructions, or sauté cauliflower rice with a little oil and salt until tender. Fluff and set aside.
  2. Prep the chicken: Pat chicken dry. In a bowl, mix 1.5 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add lime zest from one lime and 1 tablespoon oil. Toss chicken to coat.
  3. Cook the chicken: Heat a large skillet over medium-high. Add a light drizzle of oil. Cook chicken 4–6 minutes per side, until browned and cooked through. Rest 5 minutes, then slice or cube.
  4. Sauté the peppers and onions: In the same pan, add sliced bell peppers and red onion with a pinch of salt. Cook 5–7 minutes until tender-crisp. Remove from heat.
  5. Warm the corn and beans: Add corn to the hot pan to lightly char for 2–3 minutes. Warm the black beans separately with a pinch of cumin and salt, or keep cold for a fresh contrast.
  6. Make quick pico (or use store-bought): Combine diced tomatoes, minced red onion, chopped cilantro, a squeeze of lime, and salt. Add minced jalapeño for heat if you like.
  7. Mix a light yogurt sauce (optional): Stir plain Greek yogurt with lime juice and a pinch of salt for a creamy, low-calorie drizzle.
  8. Assemble the bowls: Divide rice (or cauliflower rice) among 4–5 meal prep containers. Top with chicken, peppers and onions, black beans, corn, cherry tomatoes or pico, and greens if using.
  9. Add toppings: Spoon on pico and a small drizzle of yogurt sauce. Add cilantro and hot sauce to taste. If using avocado, slice right before eating to keep it fresh.
  10. Adjust seasoning: Finish with fresh lime juice and a pinch of salt to brighten everything up.