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Easy Flavor-Packed Chicken Burrito Bowls

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A quick and easy chicken burrito bowl recipe perfect for meal prep, featuring juicy marinated chicken thighs, seasoned rice, and fresh veggies with smoky chipotle flavor.

Ingredients

Scale
  • 1½ lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chipotle powder or chili powder
  • Salt and black pepper, to taste
  • Juice of 1 lime
  • 1 cup long-grain white rice (or brown rice)
  • 1½ cups water or low-sodium chicken broth
  • ½ tsp salt
  • 1 tbsp fresh cilantro, chopped (optional)
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 medium red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup red onion, finely chopped
  • 1 avocado, sliced or diced
  • Optional: shredded cheddar or Monterey Jack cheese
  • Optional: sour cream or Greek yogurt for topping
  • Fresh lime wedges for serving
  • Chopped fresh cilantro or parsley for garnish

Instructions

  1. In a bowl, combine olive oil, minced garlic, ground cumin, smoked paprika, chipotle powder, salt, pepper, and lime juice. Add chicken thighs and toss until evenly coated. Let sit for 15-20 minutes at room temperature.
  2. Rinse rice under cold water until water runs clear. In a medium saucepan, bring water or chicken broth to a boil. Add rice and salt, stir once, cover, and reduce heat to low. Simmer gently for 18 minutes without peeking. Remove from heat and let rest covered for 5 minutes. Fluff with a fork and stir in chopped cilantro.
  3. While rice cooks, dice red bell pepper, halve cherry tomatoes, finely chop red onion, and rinse black beans and corn. Set aside.
  4. Heat a large skillet over medium-high heat. Add marinated chicken thighs (discard excess marinade). Cook 5-6 minutes per side until internal temperature reaches 165°F and chicken is browned. Transfer to a plate and let rest before slicing.
  5. Divide rice evenly into bowls or meal prep containers. Top with sliced chicken, black beans, corn, bell pepper, tomatoes, and red onion. Add avocado slices and cheese if using. Garnish with fresh cilantro and a lime wedge.
  6. If prepping ahead, cover containers tightly and refrigerate up to 4 days. Add avocado and creamy toppings just before serving.

Notes

Marinate chicken for at least 15 minutes to enhance flavor and tenderness. Rinse rice to remove excess starch for fluffier texture. Avoid flipping chicken too often to develop a flavorful crust. Rest chicken after cooking to keep it juicy. Store avocado separately to prevent browning. Rice can be cooked in a rice cooker or Instant Pot for convenience.

Nutrition

Keywords: chicken burrito bowls, meal prep, easy dinner, Mexican recipe, healthy chicken recipe, burrito bowl, quick chicken recipe

Find it online: https://tastytuck.com/easy-flavor-packed-chicken-burrito-bowls-recipe-for-perfect-meal-prep/