Go Back

Burrito Bowl Meal Prep

Burrito bowl meal prep with seasoned chicken, fluffy cooked rice, and melty cheddar layered in containers. Fast assembly with juicy taco-seasoned chicken and fresh pico de gallo keeps lunch-ready texture and flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 1.5 lb chicken breast, diced
  • 1 tbsp taco seasoning
  • 2 tbsp olive oil
Bowls base and toppings
  • 4 cup cooked rice
  • 2 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup shredded cheddar cheese
  • 1 cup pico de gallo
  • 1 Fresh cilantro and lime wedges, for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook the taco chicken
  1. Toss the diced chicken breast with taco seasoning. Heat olive oil in a cast iron skillet over medium-high heat, then cook the chicken 8-12 minutes, stirring now and then, until browned and cooked through (visual cue: no pink in the center).
Assemble the meal prep bowls
  1. Divide cooked rice among meal prep containers as the base, spreading it out in an even layer (visual cue: rice covers the bottom of each container).
  2. Top each container with black beans and corn kernels, distributing them evenly over the rice (visual cue: visible black beans and yellow corn on top).
  3. Add the cooked taco-seasoned chicken over the beans and corn (visual cue: chicken forms a layer before cheese).
  4. Sprinkle shredded cheddar cheese over each bowl. Let it sit 1-2 minutes so it begins to melt from the hot chicken (visual cue: cheese looks slightly glossy and softened).
  5. Spoon pico de gallo over the cheese (visual cue: red tomato-onion topping sits above the melted layer).
  6. Garnish with fresh cilantro and a lime wedge (visual cue: cilantro flecks and bright lime color on top).
Store
  1. Seal and refrigerate the bowls until ready to eat for up to 4 days (visual cue: containers are closed and chilled).

Notes

Pro tip: For cleaner layers and better texture, keep pico de gallo and cheese separate until assembly day, then top right before eating. Refrigerate in sealed containers up to 4 days; for best quality, freeze chicken and rice portions separately (freeze yes) and thaw in the refrigerator, then reassemble with fresh pico de gallo and cilantro. Dietary swap: use a reduced-fat cheddar or plant-based cheese to cut calories while keeping the melty topping feel.