Chicken Burrito Bowl Meal Prep

This healthy, gluten free chicken burrito bowl recipe can be made ahead of time, so it’s ready to go for busy days. It’s a dairy-free delicious desk lunch option!

How could one have a bad day when a container full of HEALTHY, Mexican food BLISS is awaiting them. Not even the boss getting mad when he catches you scrolling through Facebook could get YOU DOWN. Not that you guys do that or anything. I know that you are 110% dedicated to WORK while at work…right?

I feel like everywhere I go these meal-prep-magical bowls full of love and sparkles are THERE. And By “full of love and sparkles” I mean full of REALLY good food (like these sausage and brussels sprouts meal prep bowls!) that is SUPER portable and is banishing ALL the sad desk lunches you’ve experienced in your real-person life, into sad food OBLIVION.

As long as your dedication lies in getting on board the meal prep bandwagon, and taking a trip to Mexican flavor town, this recipe won’t disappoint you. Hold onto your taste buds, it’s gonna be a WILD ride.

Why You Will LOVE This Recipe

• It is spicy and zesty and full of crispy-crunchy-chewy flavors in the way that ALL good Mexican eats are.
• No margaritas though. I don’t think those are “desk lunch” approved. Your boss may have a bone to pick me with if I suggested them.
• When your mouth tingles with bursts of tangy lime and creamy avocado and your taste buds dance around with spicy-taco goodness, it’s gonna make you think of all those VERY delicious and VERY happy times when you got to eat a chipotle burrito bowl.
• No driving to Chipotle and spend your hard earned dollar bills.
• You can also imagine eating a MEXICAN meal prep bowl at your desk on Cinco De Mayo?

INGREDIENTS

For The Rice:

• 1 Cup Uncooked white rice
• Water
• Pinch of salt
• 1/2 Cup Cilantro, roughly chopped
• 3 1/2 Tbsp FRESH lime juice (about 1 large lime)
• Pepper
• (Click here to see my Instant Pot version!)

For The Chicken:

• 1 Pound Chicken breast
• 4 tsp Taco Seasoning (click for the homemade recipe I use)
• 1 Tbsp Olive oil

For The Chip Strips:

• 1 Flatout Gluten Free OR Light Flatbread
• 1 tsp Olive oil
• 1 tsp Taco seasoning

For The Bowls:

• 1 Tbsp Olive oil
• 1 Large Red pepper, sliced
• 1/2 Large Onion, sliced
• 2 tsp Garlic, minced
• Salt and pepper
• 1/2 Cup Avocado, mashed (about 1 small avocado)
• 1 Tbsp Fresh lime juice
• 3/4 Cup Salsa, of choice
• 1/2 Cup Corn (thawed if frozen)

INSTRUCTIONS

• Preheat your oven to 350 degrees.
• Cook the 1 cup of rice according to package directions, adding a pinch of salt. Once cooked, stir in the cilantro, lime juice and a pinch of pepper and fluff with a fork. 
• Lightly pat the moisture off the chicken and rub with the taco seasoning. Heat the oil up in a large, oven-proof pan over high heat. Place the chicken breasts in and cook until golden, about 1-2 minutes. Flip and repeat on the other side.  Once both sides are done, place into the oven until no longer pink inside, about 20-25 minutes.
• Place the Flatout on a cookie sheet and rub with oil. Sprinkle on the taco seasoning and gently rub in evenly. Slice the Flatout in half width-ways and then slice each half into 1/2 inch strips. Place onto the cookie sheet and bake until crunchy, about 10 minutes.
• Heat the remaining 1 Tbsp of olive oil up in a large pan over medium/high heat. Add in the peppers, onion and garlic and cook until tender and golden brown, about 7-10 minutes.
• Place the avocado, lime juice and a pinch of salt and pepper into a bowl and mash together. Divide between 4 storage containers, followed by the corn and the salsa.
• Divide the rice between the storage containers. Then, slice the chicken and divide between the containers as well.
• Divide the chips between 4 small, snack-sized Ziploc bags (this prevents them from getting soggy) and place on top of each container. If desired, add a wedge of lime to each container to use when you eat it.
• Store in the refrigerator for up to 5 days.

For step-by-step instruction of this recipe, watch my video tutorial below:
SUBSCRIBE TO MY YOUTUBE CHANNEL AND NEVER MISS A RECIPE! New recipes posted each week!

Recipe

Chicken Burrito Bowl for Meal Prep

5 from 4 votes

Print

Rate

Serves: 4 People

Prep: 10 minutes

Cook: 30 minutes

Total: 40 minutes

Ingredients

For the rice:

• 1 Cup Uncooked white rice
• Water
• Pinch of salt
• 1/2 Cup Cilantro, roughly chopped
• 3 1/2 Tbsp FRESH lime juice (about 1 large lime)
• Pepper
• (Click here to see my Instant Pot version!)

For the chicken:

• 1 Pound Chicken breast
• 4 tsp Taco Seasoning (click for the homemade recipe I use)
• 1 Tbsp Olive oil

For the chip strips:

• 1 Flatout Gluten Free OR Light Flatbread
• 1 tsp Olive oil
• 1 tsp Taco seasoning

For the bowls:

• 1 Tbsp Olive oil
• 1 Large Red pepper, sliced
• 1/2 Large Onion, sliced
• 2 tsp Garlic, minced
• Salt and pepper
• 1/2 Cup Avocado, mashed (about 1 small avocado)
• 1 Tbsp Fresh lime juice
• 3/4 Cup Salsa, of choice
• 1/2 Cup Corn (thawed if frozen)

Instructions

• Preheat your oven to 350 degrees.
• Cook the 1 cup of rice according to package directions, adding a pinch of salt. Once cooked, stir in the cilantro, lime juice and a pinch of pepper and fluff with a fork. 
• Lightly pat the moisture off the chicken and rub with the taco seasoning. Heat the oil up in a large, oven-proof pan over high heat. Place the chicken breasts in and cook until golden, about 1-2 minutes. Flip and repeat on the other side.  Once both sides are done, place into the oven until no longer pink inside, about 20-25 minutes.
• Place the Flatout on a cookie sheet and rub with oil. Sprinkle on the taco seasoning and gently rub in evenly. Slice the Flatout in half width-ways and then slice each half into 1/2 inch strips. Place onto the cookie sheet and bake until crunchy, about 10 minutes.
• Heat the remaining 1 Tbsp of olive oil up in a large pan over medium/high heat. Add in the peppers, onion and garlic and cook until tender and golden brown, about 7-10 minutes.
• Place the avocado, lime juice and a pinch of salt and pepper into a bowl and mash together. Divide between 4 storage containers, followed by the corn and the salsa.
• Divide the rice between the storage containers. Then, slice the chicken and divide between the containers as well.
• Divide the chips between 4 small, snack-sized Ziploc bags (this prevents them from getting soggy) and place on top of each container. If desired, add a wedge of lime to each container to use when you eat it.
• Store in the refrigerator for up to 5 days.

Nutrition Info:

Calories: 466kcal (23%) Carbohydrates: 52.3g (17%) Protein: 34.1g (68%) Fat: 15g (23%) Saturated Fat: 1.7g (11%) Polyunsaturated Fat: 1.4g Monounsaturated Fat: 8.7g Cholesterol: 65mg (22%) Sodium: 386.4mg (17%) Potassium: 411.2mg (12%) Fiber: 8.2g (34%) Sugar: 0.9g (1%) Vitamin A: 2510IU (50%) Vitamin C: 115.6mg (140%) Calcium: 46mg (5%) Iron: 3.2mg (18%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Course:Dinner

Cuisine:Mexican

Share your creationsTag @foodfaithfit and hashtag it #foodfaithfitness so I can see what you made!

Rate It

FOR THIS RECIPE, I RECOMMEND:

• Sharp ceramic knives
• Large frying pan
• Cookie Sheet
• 3 Cup storage containers

WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 12  POINTS+: 12 OLD POINTS: 10

(For 1 bowl)

IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!

STAY IN DA KNOW ABOUT BEHIND-THE-SCENES INFO GOING ON AT FFF BY KEEPING IN TOUCH ON TWITTER, FACEBOOK AND PINTEREST!

This post may contain affiliate links, but I would only recommend products I love. Thanks for supporting FFF!