Meal Prep Chicken Burrito Bowls - 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 an easy, dairy-free delicious desk lunch option! | | @FoodFaithFit

Chicken Burrito Bowl for Meal Prep

Chicken Burrito Bowl for Meal Prep

Course Dinner
Cuisine Mexican
Keyword gluten free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 People
Calories 466 kcal


For the rice:

For the chicken:

For the chip strips:

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)


  1. Preheat your oven to 350 degrees.

  2. 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. 

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Divide the rice between the storage containers. Then, slice the chicken and divide between the containers as well.

  8. 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.

  9. Store in the refrigerator for up to 5 days.

Recipe Video