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The Ultimate Quick & Healthy Chicken Burrito Bowl (30-Minute Weeknight Meal Prep Favorite)

A close-up view of a vibrant chicken burrito bowl featuring seasoned chicken, white rice, black beans, corn, salsa, avocado slices, and cilantro.
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This recipe translates professional efficiency into a fast, satisfying Chicken Burrito Bowl. You get seasoned chicken, flavorful rice, and fresh toppings ready in 30 minutes, making it perfect for busy weeknights or batch meal prep.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 packet (1 oz) low-sodium taco seasoning
  • 1 cup uncooked long-grain white rice
  • 1.75 cups water or low-sodium chicken broth
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For Serving: Shredded lettuce, salsa, avocado slices, shredded cheese (optional), fresh cilantro

Instructions

  1. Cook the rice: Combine rice and water or broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. Season the chicken: While the rice cooks, toss the cut chicken pieces with taco seasoning, cumin, salt, and pepper in a bowl.
  3. Cook the chicken and vegetables: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through.
  4. Add beans and corn: Stir in the rinsed black beans and frozen corn to the skillet with the chicken. Cook for 2-3 minutes until the corn is heated through.
  5. Assemble the bowls: Divide the cooked rice among four bowls. Top each serving with the chicken and bean mixture.
  6. Add your fresh toppings: Finish each Chicken Burrito Bowl with your choice of shredded lettuce, salsa, avocado slices, cheese, and cilantro.

Notes

  • For meal prep, assemble the rice, chicken, beans, and corn mixture in airtight containers. Keep toppings separate and add them just before serving. This mixture holds well in the refrigerator for up to 4 days.
  • To make this a One Pan Chicken Burrito variation, cook the seasoned chicken in the pan first. Once cooked, remove the chicken. Sauté the beans and corn in the same pan, then return the chicken, add the liquid (broth/water), and bring to a simmer. Stir in the uncooked rice, cover, and cook until the liquid is absorbed, about 18-20 minutes.
  • Use pre-cooked cilantro lime rice for an even faster 30 Minute Chicken Dinner.

Nutrition

Find it online: https://kitchenslang.com/chicken-burrito-bowl-quick-healthy-recipe/