Let Me Tell You—These Burrito Bowls Saved My Sanity
Okay, so I have to admit: there was a time when I genuinely believed meal prep was just a Pinterest myth. Like, who really has the time, right? But then came soccer practice, spilled milk (literally and metaphorically), and the realization that dinner can't be peanut butter toast every night. Enter these chicken burrito bowls. They've bailed me out more times than I care to recall. Plus, one time my youngest called them “rice volcanoes,” which, honestly, made the whole evening. Anyway, grab a coffee (and maybe hide from the kids for a second)—let's get started!
Why You'll Love This (Seriously, I Do!)
I make this when everyone is hangry and I've got, like, six minutes before someone loudly declares they're STARVING. My family goes bananas for these bowls—possibly because everyone can pile on what they want (which sidesteps the “but I HATE beans!” drama). Also, I used to try fancy chilis and stuff, but you know what? Simple works best. It's quick, it's forgiving, and honestly, it's saved my behind on more than one Monday. Not to mention, the leftovers might actually taste better the next day. There, I said it.
What You Need (And What You Can Totally Swap Out)
- 2-3 chicken breasts (I've used thighs in a pinch—sometimes juicier!)
- 1 tablespoon taco seasoning (my gran liked Old El Paso, but anything goes; or just shake in cumin, paprika, chili powder if you're out)
- 1 cup long-grain rice (basmati, jasmine, heck even brown rice if you're feeling virtuous)
- 1 can black beans, drained (I once used kidney beans and no one noticed, so...)
- 1 cup frozen corn (or fresh if you’re feeling extra, but honestly, frozen is fine)
- 1-2 bell peppers, chopped (color doesn't matter unless you want it to look fancy for Instagram)
- 1 cup salsa (store-bought, homemade, or whatever’s in the fridge—I've even used mild taco sauce)
- Shredded cheese (cheddar, Monterey Jack, or whatever you’ve got—sometimes I skip cheese if I forgot to buy it)
- Optional: avocado, sour cream, cilantro, lime wedges (or don't bother, some days I'm lucky if I find a lemon)
How To Throw It Together (The Real Way)
- Start with the rice: Rinse your rice if you remember (I sometimes forget). Cook it up according to instructions—usually 2 parts water to 1 part rice, bring to a boil, then simmer with the lid on for 15ish minutes. Don’t stress if it gets a bit sticky.
- Chicken time: Chop chicken into bite-sized bits. Toss with taco seasoning and a glug of olive oil (or just sprinkle it on if you’re feeling wild). Fry in a big pan over medium heat. This is where I usually sneak a taste to check seasoning. Don’t worry if it looks a bit dry, salsa’s coming soon.
- Veggies: Chuck in chopped peppers and corn. Sometimes I throw the beans in too, just to warm them up. Stir it around for 3-4 minutes.
- Sauce it: Pour in the salsa. It’ll look weird at first—soupy—but it thickens up. Let everything bubble together for another few minutes. If it gets too thick, add a splash of water (or chicken broth if you’re feeling fancy).
- Assembly: Scoop rice into bowls or containers. Top with the chicken-veggie mix. Add cheese so it gets all melty. Then pile on whatever else you love—avocado, sour cream, maybe a scatter of cilantro if you found any hiding in the fridge.
Some Notes From My Kitchen (Aka, Things I Learned the Hard Way)
- Rice can be made ahead, even two days before, though it does get drier (but I think it soaks up all the flavors better later anyway!).
- If you forget to defrost chicken, I sometimes just microwave it for a bit—just don’t admit it to any chef friends.
- The kids once dumped in a can of diced tomatoes instead of salsa. Not bad, but kind of soupy. Stick with salsa if you can.
Variations I’ve Tried (Some Winners, Some Not So Much)
- Quinoa instead of rice: Actually, this worked pretty well, though one kid claimed it tasted like "tiny rocks." You win some, you lose some.
- Cauliflower rice: Meh, I wanted to be healthy, but it just got lost in the mix. Not my favorite, but maybe you’ll love it?
- Rotisserie chicken shortcut: When I’m super rushed, I’ll shred a store-bought rotisserie chook (yes, I said chook—my Aussie friend says it all the time and it stuck...)
Equipment (Or, What I Make Do With)
- Big frying pan or skillet (but I’ve used a wok before and it was just fine)
- Medium saucepan for rice
- Cutting board and sharp-ish knife (mine's always getting dull, not sure why I never sharpen it)
- Meal prep containers—if you don’t have these, honestly, old takeaway tubs work great (I do it all the time)
How to Store These Bowls (If They Last That Long)
Tuck everything into airtight containers and stash in the fridge—they’ll keep for 3-4 days, but honestly, in my house they rarely survive past day two. I keep the toppings (like avocado) separate so they don’t go weird and mushy. You can freeze the base (rice, chicken, beans, etc), but add fresh stuff later if you can.
How We Serve 'Em (Or, Make It a Fiesta)
We usually do these build-your-own style at the table—pile everything in the middle and let people mix it up. Sometimes we add tortilla chips on the side, or if I’m feeling generous, I’ll warm up some flour tortillas too. Oh, and every so often, I’ll do a "burrito bowl bar"—more toppings than sense, but it’s fun. My eldest swears it tastes better eaten straight form the container, fridge-cold. Kids are weird.
Things I Wish I’d Known (Pro Tips From My Many Oopsies)
- Don’t rush the rice—once I tried blasting it on high so I could nap, ended up with crunchy bits. Not ideal.
- If you skip seasoning the chicken, it just tastes bland. I thought salsa alone would be enough; it’s not.
- Let it cool a little before snapping lids on the containers. Otherwise, everything gets steamy and a bit soggy.
Questions I Actually Get Asked (And My Real Answers)
- Can I make this vegetarian? Yep, just skip the chicken and double the beans, or use tofu. Actually, I find roasted sweet potato chunks work really well too.
- How do I keep the rice fluffy? Don’t peek while it’s steaming! I know it’s tempting, but every time I do, it gets gluey.
- What if I don’t like beans? Skip ‘em. Or swap for more veggies. Or just pretend they’re not there—worked for my husband for years.
Oh, random aside: last time I made these, I tried using up some leftover roast pumpkin. Not exactly traditional, but kind of a game changer. If you ever want more meal prep ideas, Budget Bytes has a ton, and I’m obsessed with their spreadsheet system (though I never actually use it, I just like the idea). Also, if you want to go super pro, Simply Recipes does a fancier version, but honestly, I like mine better—less mess, fewer pans.
So there it is—my go-to meal prep chicken burrito bowls for overwhelmed moms (or dads, or anyone, really). Try it, tweak it, and don’t stress the details. Dinner’s sorted, friend!
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 1 cup cooked brown rice
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ¼ cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2Rub chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Place on the prepared baking sheet.
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3Bake chicken for 20-25 minutes or until fully cooked. Let rest for 5 minutes, then slice into strips.
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4Divide cooked brown rice, black beans, corn, cherry tomatoes, and sliced chicken evenly among 4 meal prep containers.
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5Top each bowl with avocado slices and shredded cheddar cheese. Garnish with fresh cilantro if desired. Store in the refrigerator for up to 4 days.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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