Sunday Stash Chicken Burrito Bowl
There’s something magical about opening your fridge on a Tuesday afternoon and finding a perfectly portioned chicken burrito bowl meal prep waiting for you. This recipe transforms Sunday afternoon cooking into a week’s worth of satisfying lunches that taste like your favorite burrito shop but pack twice the protein and none of the guilt.
The Best Chicken Burrito Bowl Meal Prep Recipe for Easy Lunches
Why You’ll Love This Recipe
- Everything cooks in one skillet, so cleanup is a breeze and flavors meld beautifully together
- Each bowl packs 35+ grams of protein to keep you satisfied all afternoon long
- Customizable toppings mean everyone in the family can build their perfect bowl
💚 If you love meal prep bowls, you’ll also love this Greek Chicken Power Bowl.
What You’ll Need
- boneless skinless chicken thighs — cut into bite-sized pieces
- jasmine rice — uncooked
- black beans — 15 oz, drained and rinsed
- bell pepper — any color, diced
- yellow onion — diced
- garlic — minced
- fresh lime juice — about 2 limes
- fresh cilantro — chopped
Before You Start Cooking
A few things that make this recipe work:
- ► Use chicken thighs instead of breasts for juicier, more flavorful meat that won’t dry out during meal prep
- ► Don’t skip the resting time after cooking – it allows the rice to finish steaming and the flavors to meld
- ► Toast your spices in the dry skillet for 30 seconds before adding the chicken for deeper flavor
Easy Ingredient Swaps
| Instead of | Try This | When To Swap |
|---|---|---|
| jasmine rice | brown rice or quinoa | Add 10-15 extra minutes cooking time and extra broth if needed. |
| chicken thighs | ground turkey or beef | Brown the meat first, then proceed with the recipe. |
| black beans | pinto beans or kidney beans | Any canned bean works perfectly here. |
| bell pepper | diced zucchini or poblano peppers | Poblanos add a mild smoky heat. |
| frozen corn | fresh corn kernels | Cut from 2 ears of corn for the freshest flavor. |
| chicken broth | vegetable broth | Perfect for making this recipe vegetarian with plant protein. |
How To Make Sunday Stash Chicken Burrito Bowl
Season and sear the chicken
In a small bowl, mix together chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. Toss chicken pieces with the spice mixture until evenly coated. Heat olive oil in a large skillet over medium-high heat and cook chicken for 5-6 minutes until golden brown and cooked through.
Sauté the vegetables
Push chicken to one side of the skillet and add diced onion and bell pepper to the empty space. Cook for 3-4 minutes until softened, then add minced garlic and cook for another 30 seconds until fragrant.
Add rice and broth
Stir the uncooked rice into the skillet with the chicken and vegetables, mixing everything together. Pour in the chicken broth and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
Finish and fluff
Remove from heat and stir in black beans, corn, lime juice, and cilantro. Let stand covered for 5 minutes, then fluff with a fork and taste for seasoning, adding more salt and lime juice as needed.
Pro Tips For The Best Results
- Use chicken thighs instead of breasts for juicier, more flavorful meat that won’t dry out during meal prep
- Don’t skip the resting time after cooking – it allows the rice to finish steaming and the flavors to meld
- Toast your spices in the dry skillet for 30 seconds before adding the chicken for deeper flavor
- Add a splash of hot sauce or diced jalapeños to the spice mix if you like heat
- Squeeze fresh lime over each bowl when serving for the brightest flavor
Common Mistakes To Avoid
- Using too much liquid and ending up with mushy rice — Stick to the 1.5:1 broth to rice ratio and don’t lift the lid while simmering.
- Overcooking the chicken until it’s dry and tough — Cut chicken into uniform pieces and don’t cook past 165°F internal temperature.
- Adding lime juice too early and losing the bright flavor — Stir in lime juice after cooking is complete for the freshest citrus taste.
- Skipping the resting period after cooking — Let the skillet rest covered for 5 minutes so rice finishes cooking in residual heat.
Make Ahead and Storage Tips
- Divide into glass meal prep containers and refrigerate for up to 5 days
- Freeze portions for up to 3 months – thaw overnight and reheat with a splash of broth
- Keep toppings like cheese, avocado, and sour cream separate until serving for best texture
- Reheat in microwave for 1-2 minutes, stirring halfway through, or on stovetop with a little water
What To Serve With Sunday Stash Chicken Burrito Bowl
- Top with sliced avocado, shredded cheese, and a dollop of Greek yogurt for a complete meal
- Serve with warm tortillas on the side for anyone who wants to wrap their bowl
- Add pickled jalapeños and hot sauce for those who like extra heat and tang
- Pair with a simple side salad dressed with lime vinaigrette to round out the meal
Delicious Variations To Try
- Barbacoa Style: Add 2 tablespoons tomato paste, 1 chipotle pepper in adobo sauce, and beef broth instead of chicken broth for smoky depth
- Veggie Loaded: Stir in diced tomatoes, sliced mushrooms, and spinach in the last 2 minutes of cooking for extra vegetables
- Breakfast Bowl: Top each serving with a fried egg and serve with salsa verde for a protein-packed breakfast option
Frequently Asked Questions
Can I make this recipe in a slow cooker instead?
Yes, brown the chicken first, then add everything except the corn and cilantro to your slow cooker. Cook on low for 3-4 hours, then stir in corn and cilantro in the last 15 minutes.
How long do these burrito bowls last in the refrigerator?
Properly stored in airtight containers, these bowls will stay fresh for up to 5 days in the refrigerator. The flavors actually improve after a day or two.
Can I freeze these meal prep bowls?
Absolutely! Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator and reheat with a splash of broth to restore moisture.
What’s the best way to reheat these bowls?
Microwave for 1-2 minutes, stirring halfway through, or reheat on the stovetop with a tablespoon of water or broth to prevent drying out.
Can I use brown rice instead of white rice?
Yes, but increase the cooking time to 25-30 minutes and add an extra 1/2 cup of broth since brown rice needs more liquid and time to cook properly.
How can I make this recipe spicier?
Add diced jalapeños with the bell peppers, include a pinch of cayenne in the spice mix, or stir in hot sauce or chipotle peppers in adobo sauce.
Can I make this recipe vegetarian?
Replace the chicken with extra beans or crumbled firm tofu, and use vegetable broth instead of chicken broth. Add the protein in the last 5 minutes of cooking.
What toppings work best with these bowls?
Classic toppings include shredded cheese, avocado, sour cream, salsa, and hot sauce. For meal prep, store wet toppings separately and add them when serving.
Ready To Make Sunday Stash Chicken Burrito Bowl?
This Sunday Stash Chicken Burrito Bowl proves that meal prep doesn’t have to be boring or bland. With tender spiced chicken, perfectly cooked rice, and all your favorite Mexican flavors in one satisfying bowl, you’ll actually look forward to lunchtime all week long. Grab your ingredients this weekend and set yourself up for the easiest, most delicious week ahead.
Sunday Stash Chicken Burrito Bowl
By At The Sunday Table
There’s something magical about opening your fridge on a Tuesday afternoon and finding a perfectly portioned chicken burrito bowl meal prep waiting for you. This recipe transforms Sunday afternoon cooking into a week’s worth of satisfying lunches that taste like your favorite burrito shop but pack twice the protein and none of the guilt.
Ingredients
Instructions
-
1
Season and sear the chicken
In a small bowl, mix together chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. Toss chicken pieces with the spice mixture until evenly coated. Heat olive oil in a large skillet over medium-high heat and cook chicken for 5-6 minutes until golden brown and cooked through.
-
2
Sauté the vegetables
Push chicken to one side of the skillet and add diced onion and bell pepper to the empty space. Cook for 3-4 minutes until softened, then add minced garlic and cook for another 30 seconds until fragrant.
-
3
Add rice and broth
Stir the uncooked rice into the skillet with the chicken and vegetables, mixing everything together. Pour in the chicken broth and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
-
4
Finish and fluff
Remove from heat and stir in black beans, corn, lime juice, and cilantro. Let stand covered for 5 minutes, then fluff with a fork and taste for seasoning, adding more salt and lime juice as needed.
Notes
- ► Use chicken thighs instead of breasts for juicier, more flavorful meat that won’t dry out during meal prep
- ► Don’t skip the resting time after cooking – it allows the rice to finish steaming and the flavors to meld
- ► Toast your spices in the dry skillet for 30 seconds before adding the chicken for deeper flavor
- ► Add a splash of hot sauce or diced jalapeños to the spice mix if you like heat
- ► Squeeze fresh lime over each bowl when serving for the brightest flavor
Nutrition Per Serving
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Hey, I’m Rachel — Orlando mom, home cook, and believer that the best meals are simple, nourishing, and made with love. At The Sunday Table is my little corner of the internet where comfort food meets real life.
