Chicken burrito bowl recipe

Chicken burrito bowl

Batch cook this balanced burrito bowl for easy and healthy meal prep!

Optional: Add avocado, sour cream, or corn tortilla strips

Yield: 4 servings


2 cups brown rice, cooked

2 boneless, skinless chicken breasts (~1 pound)

2 bell peppers, any color, sliced

1 large red onion, sliced

2 tablespoons olive oil

2 tablespoons salt free taco seasoning

1 16-ounce jar salsa

2 15.5-ounce cans no-salt-added black beans, drained and rinsed

1 cup shredded cheese

2 tablespoons fresh cilantro

1 tomato, sliced

1 lime, sliced into wedges

Nutrition Information/Amount per serving

Calories 630
Total fat 17 g
Saturated fat 4.5 g
Cholesterol 100 mg
Sugars 9 g
Protein 48 g
Total carbohydrates 67 g
Sodium 739 mg
Added Sugars 0 g


Cook rice according to instructions.

Preheat oven to 400˚F.

Line a baking sheet with foil.

Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil. Sprinkle with 1 tablespoon of the taco seasoning.

Sprinkle remaining tablespoon of the taco seasoning evenly over both sides of the chicken breasts.

Top each chicken breast with ¼ cup of salsa.

Bake until the chicken reaches an internal temperature of 165° (about 45 minutes).

Rest chicken for 10 minutes before slicing into strips.

Divide rice evenly among 4 food storage containers. Top each with a scoop of black beans, sliced chicken, additional salsa, cheese, cooked bell peppers and onions.

Garnish with fresh cilantro, tomato and a lime wedge.

Enjoy day 1 of meal prep while it’s hot! Leftovers can be kept refrigerated for up to 4 days.

Kendall Reagan Nutrition Center