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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! | Foodfaithfitness.com | @FoodFaithFit

Chicken Burrito Bowl for Meal Prep

Chicken Burrito Bowl for Meal Prep
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 People
Calories 466kcal


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)


  • 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.



Calories: 466kcal | Carbohydrates: 52.3g | Protein: 34.1g | Fat: 15g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 8.7g | Cholesterol: 65mg | Sodium: 386.4mg | Potassium: 411.2mg | Fiber: 8.2g | Sugar: 0.9g | Vitamin A: 2510IU | Vitamin C: 115.6mg | Calcium: 46mg | Iron: 3.2mg