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Easy High School Meal-Prep Chicken Burrito Bowls

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These Easy High School Meal-Prep Chicken Burrito Bowls are perfect for busy weeks. With simple ingredients and quick prep, you can have delicious, customizable bowls ready in about 30 minutes.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 1 lime
  • 1 cup long-grain white rice
  • 1 ¾ cups water or low-sodium chicken broth
  • ½ teaspoon salt (for rice)
  • 1 tablespoon butter or olive oil (optional, for rice)
  • ¼ cup chopped fresh cilantro
  • Juice of ½ lime (for rice)
  • 1 can (15 ounces) black beans, drained and rinsed
  • ½ teaspoon cumin (for beans)
  • ¼ teaspoon garlic powder (for beans)
  • Pinch of salt (for beans)
  • 1 cup corn kernels (frozen, canned, or fresh)
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • ½ cup shredded Mexican blend cheese
  • ¼ cup sour cream or Greek yogurt
  • Hot sauce or salsa (optional, for serving)

Instructions

  1. Cook the rice: In a medium saucepan, combine 1 cup rice, 1 ¾ cups water or broth, and ½ teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork, then stir in butter (if using), lime juice, and cilantro. Set aside.
  2. Season and cook the chicken: Pat chicken breasts dry. Mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle seasoning evenly over both sides of chicken. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side, until internal temperature reaches 165°F. Let rest for 5 minutes, then dice and squeeze lime juice over it.
  3. Prepare the beans and corn: In the same skillet over medium heat, add black beans, cumin, and garlic powder. Cook for 2-3 minutes until heated through. Stir in corn for the last minute if desired.
  4. Prep the toppings: Halve cherry tomatoes, dice avocado (squeeze lime juice over to prevent browning), and shred cheese if needed.
  5. Assemble the bowls: Divide rice evenly among meal-prep containers (about ¾ cup each). Top with black beans and corn, diced chicken, cherry tomatoes, avocado, and cheese. Add a dollop of sour cream or Greek yogurt and hot sauce if desired. For storage, keep avocado separate and add fresh when eating.

Notes

For best results, don’t overcrowd the pan when cooking chicken. Season each component separately for layered flavor. Let chicken rest before cutting to keep it juicy. Toast rice in butter or oil before adding liquid for extra flavor. Make extra spice blend for future use. Keep avocado separate when storing to prevent browning.

Nutrition

Keywords: chicken burrito bowls, meal prep, high school, easy, healthy, gluten-free, dairy-free option

Find it online: https://sparklechew.com/easy-high-school-meal-prep-chicken-burrito-bowls/