Chicken Burrito Bowls

By Jenna Ruiz, RDN · Updated June 20, 2026

The meal prep bowl that never gets old: seasoned chicken, cilantro-lime rice, black beans, and a quick salsa.

Prep

15 min

Cook

15 min

Total

30 min

Servings

4

Calories

545

Protein

46g

Carbs

58g

Fat

13g

Ingredients

• •1.5 pounds (680g) boneless skinless chicken breast, cubed
• •2 tablespoons taco seasoning
• •1 tablespoon avocado oil
• •1.5 cups dry long-grain rice, cooked
• •1 can (15oz) black beans, rinsed
• •1 cup corn kernels
• •Juice of 2 limes and 1/2 cup chopped cilantro
• •1 cup pico de gallo
• •Salt to taste

Instructions

1. 1

   Toss the cubed chicken with the taco seasoning and a pinch of salt.

2. 2

   Heat the oil in a large skillet over medium-high. Add the chicken in a single layer and leave it alone for 4 minutes to build a crust.

3. 3

   Stir and cook another 4 to 5 minutes, until the internal temperature reaches 165°F. Remove from the pan.

4. 4

   Stir the lime juice and cilantro into the cooked rice.

5. 5

   Warm the beans and corn in the same skillet for 2 minutes, scraping up the browned bits.

6. 6

   Divide the rice between four containers and top with chicken, beans, corn, and pico de gallo.

Nutrition Facts

Nutrition is an estimate per serving based on USDA data. Values vary by brand and portion.

Recipe Notes

• Weigh your protein raw for the most accurate macros.
• Season in layers: a little salt at each stage beats a lot at the end.

Storage Tips

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, covered, until warmed through.

Meal Prep Tips

Keep the pico de gallo in a separate small container and add it after reheating so the bowl does not go watery. Bowls hold their texture for a full 4 days.

Recipe Variations

• Swap the protein one-for-one with chicken, turkey, shrimp, or extra-firm tofu.
• Add a cup of chopped vegetables to raise the fiber without changing the cook time.

Frequently Asked Questions