Recipes · bowls · October 11, 2026

Chicken Burrito Bowls (Meal Prep for the Week)

Name: Chicken Burrito Bowls (Meal Prep for the Week)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1½ lb boneless, skinless chicken thighs; 1 tbsp olive oil; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp garlic powder; ¾ tsp kosher salt; 1 cup long-grain white rice; 1¾ cups water; 1 lime, juiced; ¼ cup chopped cilantro; 1 can (15 oz) black beans; 1 cup frozen corn; 1 cup pico de gallo or salsa; ½ cup shredded cheddar; 1 lime, cut in wedges

This is the bowl for anyone who wants a real lunch at work without a sad desk salad. Everything cooks on one sheet pan and one pot, and the toppings pack separately so day four tastes like day one.

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15 minprep

25 mincook

4servings

4 daysin the fridge · freezes

Containers4 × 3-cup glass containers + 4 small sauce cups

Steps tick each one as you go

1 Heat the oven to 425°F and line a sheet pan with foil.10 min
2 Toss the chicken with the oil, chili powder, cumin, paprika, garlic powder and salt until evenly coated.
3 Roast until the thickest piece reads 165°F; rest 5 minutes, then slice or chop.20 min

Key moment · Thighs stay juicy on day four; breasts dry out faster — pull them at 160°F.
4 While the chicken roasts, bring the rice and water to a boil, cover, drop to low and cook; rest 5 minutes off the heat.15 min
5 Fluff the rice with a fork and stir in the lime juice and cilantro.
6 Divide the rice between 4 containers, then add the chicken, black beans and corn in their own sections.
7 Spoon the pico into 4 small sauce cups and bag the cheese and lime wedges separately.
8 Cool uncovered before lidding so the lids don't fog, then refrigerate.10 min

Prep & Pack

Portion: Rice on the bottom, chicken, beans and corn on top — about 1¼ cups rice and ¾ cup chicken per container.

Keep separate: Pico, cheese and lime wedges stay out of the hot bowl until you eat; add them after reheating.

Reheat: Microwave 2 minutes with the lid cracked, stir, then 30–60 seconds more. Squeeze the lime over the top.

Day 4: Rice firms up by day four — add a tablespoon of water before reheating and it springs back.

Swaps

Brown rice or quinoa for the white rice (cook per package; add 5 extra reheat seconds).
Shrimp instead of chicken: toss with the same spices and roast 7–8 minutes.
Skip the cheese and swap pico for guacamole cups to keep it dairy-free.

Gear used

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3-cup glass meal prep containers with snap lids — glass reheats evenly and doesn't stain from the chili powder
2-oz sauce cups with lids — keeps the pico from soaking the rice
Rimmed half sheet pan

If you want more heat, add ¼ teaspoon cayenne to the spice mix. The chicken also freezes well on its own for up to 2 months; thaw overnight and build fresh bowls.

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Photos are AI-generated illustrations of the finished dish. Recipe written in our own words; adapted from classic, well-tested methods.