Healthy Chicken Burrito Bowl meal-prep combining high-protein quinoa, Mexican corn and beans, spiced chicken breast, and salsa!
You might also love these Mexican-inspired one-pot dishes like skillet enchiladas, taco skillet, and sweet potato skillet!
Meal prep shouldn’t take a day and I believe that Chipotle chicken burrito bowls with all the fixings take a lot of time. It seems all so easy when you walk in their restaurant and go like “a little bit of this, a little bit of that, blah-blah-blah”, $10 and bam. But in reality it took a lot of prep by many employees. And it’s only you, and you have got a family to feed.
Go try make guacamole, pico de gallo and cilantro rice from scratch, and come back and tell me you needed a double shot of espresso by the time you were finished. Right?!
I’ve shared recipes for Instant Pot chicken burritos and a burrito skillet – now it’s time for meal prep!
Yesterday I made a huge mess out of my kitchen once again and meal prepped 6 meals/”bases” that we can rely on for quite a few days. I documented it in Instagram stories and I highly recommend you follow if you like to watch how things happen. I will post detailed meal prep with recipes I used tomorrow, so stay tuned. One of the recipes was this chicken burrito bowl which is part of healthy meal prep monthly series. This month, turn ANY iFOODreal recipe into a meal prep, take a picture, use #ifodorealmonthly and you could win an electric pressure cooker. All details here.
Want other meal prep options? You might like this teriyaki chicken meal prep, sweet potato pad thai meal prep, or healthy breakfast prep!
How to Make Chicken Burrito Bowl
Start chicken burrito bowl meal prep by cooking quinoa. I actually like to cook 2 cups (dry) so we have leftovers.
Then cook chicken cutlets simply by frying them in a skillet with taco seasoning and salt. To cut back on time, I slice chicken breasts lengthwise right in the tray they came in, which saves washing a cutting board and reduces cooking time.
Then sauté black beans and corn with a bit of taco seasoning and salt. Mine looks messy because my beans were the end result of unsuccessful Instant Pot experiment.
Shred lettuce, slice chicken, fluff cooked quinoa with a fork.
Here is how I like to assemble bowls keeping long storage in mind: desired amount of quinoa to one side, lots of lettuce on the other side topped with chicken, black beans + corn. On top, put garnishes. Again, keep in mind long storage.
I made guacamole that day on a side, however for a meal prep that wouldn’t work well. So, see for yourself if you have time to maybe add diced avocado, use store-bought guacamole cups or make guacamole that day.
Meal prep ideas like this one are great for easy lunches. Alternately, you may love these other easy lunchtime ideas!
More Healthy Mexican Recipes
- Chicken quesadillas
- Vegetarian quesadillas
- Mexican chicken and rice
- Chicken tortilla soup
- Chicken tostadas
You might also like to browse through my taco recipes like chicken tacos, ground chicken tacos, shrimp tacos, fish tacos, carne asada tacos!
Chicken Burrito Bowl Meal Prep
Ingredients
- 1 cup quinoa uncooked
- 1.5 lbs chicken breast cutlets boneless and skinless
- 2 1/2 tsp taco seasoning divided
- 1/2 tsp salt
- 14 oz can black beans drained & rinsed
- 1 1/2 cups corn
- Romaine lettuce shredded
- Salsa Greek yogurt, cilantro and lime, for garnish
- Avocado oil
Instructions
- Cook quinoa as per package instructions.
- In the meanwhile, preheat large ceramic non-stick skillet on medium heat and swirl a bit of oil to coat. Add chicken cutlets (they will fit tight), sprinkle with 1/4 tsp salt and 1/2 tsp taco seasoning; and cook for 5-7 minutes or until sides turn white and bottom is nicely browned. Flip, sprinkle with another 1/4 tsp salt and 1/2 tsp taco seasoning, and cook for another 5 minutes or until cooked through. Transfer to a cutting board to cool off.
- Return skillet to medium heat, swirl a bit of oil to coat and add beans, corn, 1 1/2 tsp taco seasoning and a pinch of salt. Cook for 4-5 minutes, stirring occasionally. Turn off the heat.
- Fluff cooked quinoa with a fork, slice chicken, shred lettuce. In 4 plastic or glass meal prep containers, assemble chicken burrito bowls by adding desired amount of quinoa to one side, lettuce on the other side, chicken (on top of lettuce), bean and corn mixture, a dollop of salsa and other desired garnishes. I didn’t add guacamole because it wouldn’t refrigerate well but you can do so right before serving (if you wish).
Storage Instructions: Refrigerate for up to 5 days.
Notes
- I like to cook 2 cups of quinoa (dry) so we have leftovers.
- About avocado, see for yourself if you have time to maybe add diced avocado, use store-bought guacamole cups or make guacamole the day of eating.
Nutrition
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.
Hi, I am Olena.
A mom to 2 boys, a wife to Alex, and soon-to-be Certified Nutrition Coach and Cornell University Healthy Living program graduate. Welcome to our easy healthy recipes blog! I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.
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