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Four meal prep containers filled with chicken burrito bowls featuring rice, beans, and corn.
Print Recipe

Macro-Friendly Chicken Burrito Bowl

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 600 g boneless skinless chicken breast, diced into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 2 cups cooked brown rice
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 cup cherry tomatoes, halved
  • 1 large green bell pepper, diced
  • 0.25 cup red onion, finely diced
  • 0.25 cup fresh cilantro, chopped
  • 1 large lime , cut into wedges

Instructions

  • In a large mixing bowl, toss the diced chicken breast with olive oil, chili powder, cumin, garlic powder, smoked paprika, and salt until evenly coated.
  • Heat a large non-stick skillet over medium-high heat and cook the chicken for 8 to 10 minutes, stirring occasionally, until the internal temperature reaches 165°F (74°C).
  • While the chicken cooks, prepare four meal prep containers by placing 0.5 cups of cooked brown rice in the base of each.
  • Distribute the cooked chicken evenly among the four containers.
  • Divide the black beans, corn, bell pepper, and cherry tomatoes into equal portions and arrange them over the rice and chicken.
  • Garnish each bowl with diced red onion and fresh cilantro.
  • Place a lime wedge in each container to be squeezed over the dish immediately before serving.
  • Store in airtight containers in the refrigerator for up to 4 days.