How much chicken is needed to make meal prep chicken burrito bowls?

For four servings, use about 1 pound of boneless, skinless chicken breasts or thighs. This amount provides enough protein per bowl while balancing other ingredients.

How long can meal prep chicken burrito bowls be stored in the fridge and freezer?

Refrigerated bowls remain fresh for 3-4 days when stored in airtight containers. For longer storage, freeze components separately for 2-3 months, then thaw overnight before reheating.

What ingredients are included in a typical chicken burrito bowl serving, and how many calories does it contain?

A typical serving includes cooked chicken seasoned with spices, brown rice or quinoa, black beans, corn, sautéed onions and peppers, salsa, cheese, and fresh cilantro, totaling approximately 555 to 650 calories per bowl.

How can I keep guacamole fresh when prepping chicken burrito bowls in advance?

Store guacamole separately in an airtight container, pressing plastic wrap directly on its surface to minimize air exposure. Keeping the avocado pit in the guacamole also helps slow browning.

Is homemade taco seasoning necessary for chicken burrito bowls, and how does it compare to store-bought mixes?

Homemade taco seasoning allows control over sodium and avoids additives, resulting in a fresher flavor. However, store-bought seasoning packets are a convenient alternative and work well for quick meal preps.

Meal Prep Chicken Burrito Bowls: 5 Quick Weekday Dinner Ideas

Name: Easy Meal-Prep Chicken Burrito Bowls for Quick Weekday Dinners
Prep time: 25 min
Cook time: PT-493936H31M12S
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 boneless, skinless chicken breasts (about 1 pound), trimmed; 3 bell peppers (any color), sliced; 1 large red onion, sliced; 2 tablespoons olive oil, divided; 1 tablespoon taco seasoning; Salt and pepper, to taste; 1 jar (or about 1 cup) salsa; 3 cups cooked brown rice; 1 can (15 ounces) black beans, drained and rinsed; 1 can (about 15 ounces) corn, or 1 1/2 cups frozen corn, sautéed; 1 cup shredded cheddar cheese or a mix of cheddar and Cotija cheese; 1 lime, sliced into wedges; 2 tablespoons fresh cilantro, chopped; Optional: diced avocado or guacamole, diced tomatoes, jalapeños, sour cream

Ingredients

Scale

2 boneless, skinless chicken breasts (about 1 pound), trimmed
3 bell peppers (any color), sliced
1 large red onion, sliced
2 tablespoons olive oil, divided
1 tablespoon taco seasoning
Salt and pepper, to taste
1 jar (or about 1 cup) salsa
3 cups cooked brown rice
1 can (15 ounces) black beans, drained and rinsed
1 can (about 15 ounces) corn, or 1 1/2 cups frozen corn, sautéed
1 cup shredded cheddar cheese or a mix of cheddar and Cotija cheese
1 lime, sliced into wedges
2 tablespoons fresh cilantro, chopped
Optional: diced avocado or guacamole, diced tomatoes, jalapeños, sour cream

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Instructions

1. Preheat oven to 400˚F (200˚C). Line a baking sheet with foil.
2. Place whole or halved chicken breasts, sliced bell peppers, and onions on the baking sheet. Drizzle with 1 tablespoon olive oil.
3. Season chicken with taco seasoning, salt, and pepper. Toss bell peppers and onions with salt and pepper.
4. Spread salsa over chicken breasts.
5. Bake for 25 minutes, or until chicken reaches 165˚F (74˚C).
6. Allow chicken to rest for 10 minutes before slicing into strips.
7. While baking, cook rice and warm black beans and corn.
8. Assemble bowls with rice, beans, corn, peppers and onions, chicken, salsa, and cheese.
9. Garnish with cilantro and lime wedges; add optional toppings separately.

Last Step:

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Notes

🍽️ Use foil on the baking sheet for easy cleanup.
⏲️ Let chicken rest to retain juiciness.
🌽 Sauté corn before adding to enhance flavor.

Author: Brandi Oshea
Prep Time: 15 minutes
Rest Time: 10 minutes
Cook Time: 25-35 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican
Diet: Gluten-Free Option

Nutrition

Serving Size: 1 bowl
Calories: 555-650 kcal
Sugar: 0.4-7 g
Sodium: N/A
Fat: 16-25 g
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: 0 g
Carbohydrates: 62-90 g
Fiber: 6-15 g
Protein: 29-43 g
Cholesterol: N/A