Easy Southwest Chicken Burrito Bowls (Meal Prep) Recipe

My Burrito Bowl Meal Prep pairs juicy shredded chicken with smoky southwest spices, charred corn, black beans, and cilantro-lime rice for a pantry-friendly, high protein lunch you can grab all week.

I love turning weeknight chaos into something bold and easy, which is exactly what my Easy Southwest Chicken Burrito Bowls do. I season juicy boneless skinless chicken breasts and pair them with hearty black beans for a filling bowl that still feels fresh.

The flavors are bright but not fussy, the kind that sneaks up on you and makes leftovers taste even better the next day. I always end up tweaking little things, but the core stays the same, it’s real life friendly.

Perfect if you’re into Burrito Bowl Meal Prep and want big flavor with little drama.

Ingredients

• Chicken breast: lean protein, builds muscle, keeps you full, mild savory flavor.
• Black beans: high in fiber and plant protein, helps digestion, slightly earthy taste.
• Rice: carbs for energy, brown has more fiber, white is softer and bland.
• Avocado: healthy fats, creamy texture, makes dish rich and smooth, keeps you satisfied.
• Lime juice: bright acidity, adds tang, helps balance flavors and brings freshness.
• Corn: sweet, starchy bite, adds crunch and color, gives carbs and fiber.
• Cilantro: fresh herbal lift, tiny calories, gives bright finish some ppl hate it.
• Cheese: melty fat and salt, boosts flavor and adds calcium, comforting touch.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken breasts (about 3 medium)
• 2 tablespoons olive oil or avocado oil
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon black pepper
• 2 tablespoons lime juice (about 1 lime)
• 3 cups cooked long grain white or brown rice (about 1 cup uncooked)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels, frozen and thawed or canned and drained
• 1 red bell pepper, diced
• 1 small red onion, diced (about 3/4 cup)
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheddar or Mexican blend cheese
• 2 ripe avocados, sliced or 1 cup guacamole
• 1/4 cup chopped fresh cilantro
• 1/2 cup salsa or pico de gallo
• 1/2 cup sour cream or plain Greek yogurt
• 1 lime, cut into wedges for serving

How to Make this

1. Cook 1 cup uncooked long grain rice according to package directions so you have about 3 cups cooked, fluff with a fork and set aside.

2. Mix 2 tablespoons oil, 2 teaspoons chili powder, 1 1/2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 2 tablespoons lime juice in a bowl; add 1 1/2 pounds boneless skinless chicken breasts and toss to coat, let sit 10 minutes if you have time.

3. Heat a large skillet over medium high heat, add a little oil and cook the chicken 5 to 8 minutes per side until golden and internal temp reaches 165 F, lower heat if it browns too fast; transfer to a cutting board and let rest 5 minutes, then slice or shred.

4. While chicken cooks, drain and rinse 1 can black beans and drain 1 cup corn, toss both in a small pot with a pinch of salt and pepper and a little cumin, warm through over medium heat for a few minutes.

5. In the same skillet you used for chicken add a splash of oil and sauté 1 diced red bell pepper and 1 small diced red onion until softened and slightly charred about 5 to 7 minutes, season with a pinch of salt and pepper.

6. Halve 1 cup cherry tomatoes and roughly chop 1/4 cup fresh cilantro, shred 1 cup cheddar or Mexican blend cheese, and slice 2 ripe avocados or have 1 cup guacamole ready.

7. Assemble bowls starting with a base of rice, top with warmed black beans and corn, the sautéed pepper and onion, sliced chicken, cherry tomatoes, a sprinkle of cheese, avocado or dollop of guacamole, a spoonful of salsa or pico de gallo, and a dollop of sour cream or plain Greek yogurt, finish with cilantro and lime wedges.

8. Meal prep tips: divide into airtight containers, keep salsa and sour cream in small separate containers, store avocado sliced with a squeeze of lime or use guacamole to prevent browning, refrigerate up to 4 days.

9. To reheat eat within 4 days: microwave sealed container for 90 seconds to 2 minutes until hot, add cold toppings after reheating, or crisp slices of chicken quickly in a hot skillet for 1 to 2 minutes if you want them less soggy.

Equipment Needed

1. Medium saucepan with lid (for cooking the rice)
2. Large skillet, 10 to 12 inch (for searing the chicken and sautéing veggies)
3. Small pot (to warm the beans and corn)
4. Mixing bowl (to toss the chicken with the spices and lime)
5. Measuring cups and measuring spoons
6. Chef’s knife
7. Cutting board
8. Tongs or a sturdy spatula (for flipping the chicken and serving)
9. Fine mesh strainer or colander (to drain and rinse the beans)
10. Box grater or handheld cheese grater (if you shred your own cheese)

FAQ

Easy Southwest Chicken Burrito Bowls (Meal Prep) Recipe Substitutions and Variations

• Chicken breasts: swap with extra firm tofu (about 14–16 oz, press and cube) or tempeh (12–16 oz) for a veg version, or use 3 cups shredded rotisserie chicken if you want to save time.
• Rice: replace 3 cups cooked rice with 3 cups cooked quinoa (1 cup uncooked quinoa) for nuttier flavor, or use about 4 cups cauliflower rice for a low carb option.
• Black beans: use 1 can pinto beans or chickpeas (drained) instead, or about 1 to 1 1/2 cups cooked lentils for a different texture and extra fiber.
• Avocado: instead of 2 sliced avocados you can use 1 cup guacamole, or 1/2 cup plain Greek yogurt mixed with lime and cilantro for a creamy tangy swap; for a vegan creamy option try 1/2 cup cashew cream or hummus.

Pro Tips

1) Dont marinate the chicken too long if your mix has lime in it, the acid can start to “cook” the meat and make it mushy. Ten to thirty minutes is plenty for flavor. If you want to marinate overnight, leave the lime out and add it right before cooking.

2) Pound or butterfly thicker breasts so theyre all the same thickness, theyll cook evenly and faster. Use an instant-read thermometer and pull at 165 F, then let the chicken rest for a few minutes before slicing, that keeps it juicy.

3) Boost the rice with a quick toast and cook in broth instead of water, or add a bay leaf or a pinch of cumin while it cooks, it makes the whole bowl taste way better. When reheating, sprinkle a little water over the rice and cover, microwave in bursts so it doesnt dry out.

4) Keep avocado and salsa separate when meal prepping, or toss sliced avocado with lime juice right away to slow browning. If youre prepping lots of bowls, store the wet toppings in tiny containers so nothing gets soggy.

5) To revive leftovers, reheat chicken quickly in a hot skillet to get some crisp edges back, or toss it under a broiler for a minute, then add cold toppings after. Warm beans and rice separately so theyre piping hot but your veggies and dairy stay fresh.