lunch · dinner
Chicken Burrito Bowls
The meal-prep classic for a reason: rice, beans, seasoned chicken and whatever toppings survive the week. Four lunches, one pan of chicken.
Macros per serving
Calories
500
Protein
42g
Carbs
52g
Fat
14g
Fiber
10g
Per serving
Ingredients
- Chicken breasts3 (600g)
- Cooked rice3 cups (500g)
- Black beans, drained1 can (400g)
- Corn, drained1 can (300g)
- Taco seasoning2 tbsp
- Salsa1 cup
- Cheddar, grated1/2 cup (50g)
Method
- 1
Slice the chicken into strips, toss with taco seasoning and a splash of oil.
- 2
Sear in a hot pan 6-8 minutes until cooked through and a bit charred at the edges.
- 3
While it cooks, split rice, beans and corn between 4 containers.
- 4
Top with chicken, salsa and cheese. Lid on, fridge. Eat hot or cold - it works both ways.
Common questions
›How long do chicken burrito bowls last meal-prepped?
Four days refrigerated in sealed containers. Keep anything fresh - avocado, salsa - separate and add it when you eat, so day four tastes like day one.
›Can I freeze burrito bowls?
The chicken, rice and beans freeze well for up to three months - portion them into freezer-safe containers. Skip freezing the corn and toppings and add those fresh after reheating.
›How do I reheat a burrito bowl without drying the chicken?
Add a tablespoon of water or salsa on top before microwaving, cover loosely, and heat in 60-second bursts with a stir between. The steam keeps the chicken tender.
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