If weekday lunches often turn into last-minute snacks or takeaway, these chicken and rice burrito bowls are a simple reset. They’re colourful, filling, easy to batch-cook, and flexible enough to suit your taste. Tender spiced chicken, brown rice, black beans, sweet corn, sautéed peppers, and creamy avocado come together in one satisfying meal-prep bowl.
Make four portions on Sunday, and you’ll have balanced lunches ready for the next few days.
Why you’ll love this recipe
- High-protein chicken helps make the meal satisfying.
- Brown rice and black beans add fibre and steady energy.
- Everything can be cooked in about 30 minutes.
- The ingredients are easy to swap based on what you have.
- It reheats well and tastes fresh with lime and avocado.
Chicken & Rice Burrito Bowl Ingredients
For 4 meal-prep bowls:
- 1½ cups dry brown rice
- 1 pound (450 g) boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 1 can black beans, drained and rinsed
- 1 cup corn kernels, fresh, frozen, or canned
- 2 bell peppers, sliced
- 1 avocado
- 1 lime
- Fresh cilantro, optional
- Salsa, hot sauce, or Greek yogurt, optional for serving
How to Make Chicken Burrito Bowls
1. Cook the brown rice
Cook the brown rice according to the packet instructions. Once tender, fluff it with a fork and let it cool slightly. Cooking the rice first gives you time to prepare the chicken and vegetables while it simmers.
2. Season and cook the chicken
Pat the chicken dry, then coat it with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.
Heat a skillet over medium-high heat. Cook the chicken for around 5 to 7 minutes per side, depending on thickness, until cooked through. Rest it for a few minutes before slicing. This keeps the chicken juicy.
3. Cook the vegetables and beans
In the same skillet, cook the sliced bell peppers and corn for 5 to 7 minutes, until tender with a little colour around the edges. Warm the black beans in a small pan or microwave.
4. Assemble the meal-prep bowls
Divide the cooked brown rice between four containers. Add sliced chicken, black beans, corn, and peppers to each container.
Keep the avocado, lime wedges, and any salsa in separate small containers until you’re ready to eat. This helps the bowls stay fresher during the week.
Storage and Reheating
Store the prepared bowls in airtight containers in the refrigerator for up to 4 days.
To reheat, remove the avocado and cold toppings first. Microwave the rice, chicken, beans, corn, and peppers for 1 to 2 minutes, stirring halfway through if needed. Add avocado, a squeeze of lime, cilantro, and salsa after heating.
Easy Variations
This recipe is designed to be flexible.
- Use quinoa, white rice, or cauliflower rice instead of brown rice.
- Replace chicken with turkey, shrimp, tofu, or shredded rotisserie chicken.
- Add chopped lettuce, tomatoes, red onion, or jalapeños for more crunch.
- Use pinto beans instead of black beans.
- Add shredded cheese or a spoonful of Greek yogurt for a creamy finish.
- Turn it into a salad by serving the warm ingredients over lettuce.
Final Thoughts
These chicken and rice burrito bowls prove that meal prep does not need to be bland or complicated. With one cooking session, you have four flavourful lunches that are ready when life gets busy. Make the base recipe as written, then personalise each bowl with your favourite toppings so you actually look forward to eating it.