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Meal Prep Burrito Bowls with Cilantro Lime Rice

Meal prep burrito bowls with cilantro lime rice featuring fluffy rice, seasoned chicken, and Tex-Mex bowl toppings. Cook the rice, sear the chicken, and assemble into containers for easy grab-and-go lunches.
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Prep Time 15 minutes
Cook Time 35 minutes
rest 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Cilantro Lime Rice
  • 1.5 cup long-grain white rice Rinse under cold water before cooking.
  • 3 cup chicken broth
  • 1 tbsp olive oil
  • 1 lime Juice 1 lime.
  • 0.25 cup chopped fresh cilantro
  • 0.5 tsp salt
Chicken
  • 1.5 lb boneless, skinless chicken breasts, diced
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Bowl Fillings
  • 1 can (15 oz) black beans, drained and rinsed
  • 1.5 cup corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 cup diced bell peppers
  • 1 avocado, sliced Add before serving.
  • 0.5 cup shredded Monterey Jack cheese
  • 0.25 lime wedges For serving.
  • 0.25 cup fresh cilantro, chopped Add before serving.

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Make Cilantro Lime Rice
  1. Rinse the long-grain white rice under cold water, swirling until the water runs clearer. This helps the rice cook up fluffy.
  2. Add the rinsed rice, chicken broth, olive oil, and salt to a saucepan and bring to a boil over high heat. Once boiling, reduce to low.
  3. Cover and cook on low for 18 minutes until the rice is tender and the liquid is absorbed. Keep the lid on so steam stays trapped.
  4. Turn off the heat and rest the rice for 5 minutes off the burner, covered. You should see gentle steam and a set texture.
  5. Fluff the rice with a fork, breaking up any clumps. Then stir in the lime juice and chopped fresh cilantro.
Season and Cook the Chicken
  1. In a bowl, combine chili powder, smoked paprika, ground cumin, garlic powder, onion powder, kosher salt, and black pepper. Stir until the spices look evenly mixed.
  2. Toss the diced chicken with the olive oil and the seasoning mixture until coated. The chicken should look speckled with spices.
  3. Heat a large skillet over medium-high heat, then add the chicken in an even layer. Cook for 7–9 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F.
Warm the Toppings
  1. Warm the black beans and corn in a small saucepan or microwave until heated through. They should be hot all the way to the center.
Assemble and Meal Prep
  1. Divide the cilantro lime rice evenly among four meal prep containers. Press lightly so the layer is level.
  2. Top each container with cooked chicken, black beans, corn, cherry tomatoes, diced bell peppers, and shredded Monterey Jack cheese. Distribute toppings so each bowl has a similar mix.
  3. Cool the containers completely before sealing them. This prevents condensation that can make rice and toppings soggy.
  4. Refrigerate the sealed containers for up to 4 days. Keep avocado, extra cilantro, and lime for serving to maintain freshness.
Serve
  1. Just before serving, add sliced avocado to each bowl and sprinkle with fresh chopped cilantro. Finish with a squeeze of lime for brightness.
  2. Serve with lime wedges on the side, if desired. The citrus should look fresh and vibrant.

Notes

For best texture, keep avocado out of the containers and add it only right before eating. Store assembled bowls in the refrigerator for up to 4 days; freezer: no (cheese and veggies can change texture). Dietary swap: use turkey or extra-firm tofu in place of chicken if you want a different protein while keeping the same Tex-Mex seasoning.