Meal Prep Chicken Burrito Bowls - 30 Minute Meal

You can build four days of easy lunches in a single skillet in thirty minutes.

This recipe combines diced chicken breasts, black beans, brown rice, and salsa into a warm bowl that holds up well in the fridge. A quick squeeze of fresh lime juice right before eating brightens all the savory flavors.

Step-by-Step Instructions

1. Sauté the Onion

Heat olive oil in a large skillet over medium-high heat. Toss in the diced white onion with a pinch of salt and cook for 3 minutes until softened.

2. Brown the Chicken

Move the onions to the outer edges of the pan to clear an open spot in the center. Add the cubed chicken to the middle, season with salt and black pepper, and cook until mostly browned.

3. Stir in Garlic

Add the minced garlic directly to the center of the pan. Stir constantly for 30 seconds until fragrant.

4. Combine and Simmer

Pour in the chunky salsa, drained black beans, and cooked brown rice. Stir everything together until evenly mixed, then let the pan simmer for 5 minutes until the chicken reaches 165°F (74°C).

5. Garnish and Portion

Divide the hot mixture evenly among four prep containers. Top each bowl with sliced green onions before closing the lids.

Tips & Tricks

• Add a splash of fresh lime juice right before serving to lift the dark bean and salsa flavors.
• Dust the raw chicken with chili powder or cumin before cooking if you prefer a deeper spice profile.

How to Store Meal Prep Chicken Burrito Bowls

Frequently Asked Questions

Meal Prep Chicken Burrito Bowls – 30 Minute Meal

These simple meal prep chicken burrito bowls combine juicy chicken breast, black beans, salsa, and brown rice in one skillet for quick weekday lunches.

15 minPrep time15 minCook time30 minTotal4Servings

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Ingredients

• 2 large, boneless, skinless chicken breasts (cubed)
• 15 oz black beans (1 can, drained and rinsed)
• 1 white onion (diced)
• 2 cloves garlic
• 16 oz medium chunky salsa (1 jar)
• 1 cup brown rice (cooked)
• 1 tablespoon olive oil
• 1 bundle green onion (sliced, for garnish)
• salt (to taste)
• black pepper (to taste)

Instructions

1. 1Sauté the Onion — Heat olive oil in a large skillet over medium-high heat. Toss in the diced white onion with a pinch of salt and cook for 3 minutes until softened.
2. 2Brown the Chicken — Move the onions to the outer edges of the pan to clear an open spot in the center. Add the cubed chicken to the middle, season with salt and black pepper, and cook until mostly browned.
3. 3Stir in Garlic — Add the minced garlic directly to the center of the pan. Stir constantly for 30 seconds until fragrant.
4. 4Combine and Simmer — Pour in the chunky salsa, drained black beans, and cooked brown rice. Stir everything together until evenly mixed, then let the pan simmer for 5 minutes until the chicken reaches 165°F (74°C).
5. 5Garnish and Portion — Divide the hot mixture evenly among four prep containers. Top each bowl with sliced green onions before closing the lids.

Food safety: Check the thickest part with a food thermometer. Poultry must reach 165°F (74°C); color alone is not reliable.

Cook's note: Always verify that the internal temperature of the largest chicken pieces reaches 165°F (74°C) using a digital food thermometer before packing your bowls.

Servings: 4

Cuisine: Mexican-Inspired

Course: Main Course

RecipesCooker15 minutes15 minutes30 minutes