This chicken burrito bowl meal prep gives you two colorful bowls of spiced chicken, rice, black beans, corn and tomatoes, finished with a smoky chipotle yogurt sauce and fresh avocado. It is made for two from a single chicken breast, so you can have dinner tonight or two ready-to-go lunches for later in the week. The key is cooking the chicken as thin fillets, which season evenly and cook in minutes, and keeping the sauce and avocado separate until you eat. I built it around ingredients that store well so the bowls taste just as good on day three as on day one.
Why you’ll like it
- Two complete bowls from one chicken breast and a few pantry staples.
- Ready in about 30 minutes with cooked rice.
- A creamy, smoky chipotle yogurt sauce that takes one minute to stir together.
- Built for meal prep: the bowls keep in the fridge for up to 4 days.
- Easy to customize with your favorite toppings.
What makes it work
Thin chicken fillets. Slicing the breast in half horizontally makes two thin, even pieces. They take the spice rub on every surface and cook through in a few minutes per side, so they stay juicy instead of drying out while a thick center catches up.
A warm spice blend. Cumin, paprika, oregano, onion powder and a little chili powder give the chicken classic burrito flavor. Tossing the chicken with a little oil first helps the spices cling and toast in the pan.
Sauce on the side. A simple mix of Greek yogurt, chipotle in adobo and lime juice adds creaminess and a smoky kick. Keeping it in a small container until you eat means the rice and beans do not turn soggy in the fridge.
A short rest. Five minutes on the board before slicing lets the juices settle back into the chicken, so they stay in the meat instead of running out and soaking the rice.
Meal prep for two, without the mountain of containers
Most burrito bowl meal prep recipes fill four or more containers. For two people, that often means eating the same lunch all week. This version makes exactly two bowls, which is perfect for a dinner for two tonight, or for two lunches later in the week while the ingredients are at their best.
It also uses ingredients in sensible amounts for a small household: one chicken breast, a cup and a half of cooked rice and about half a can of black beans. The rest of the beans are easy to use in another meal. It is the kind of simple planning that makes a busy week feel a little more relaxed when lunch is already sorted.
Ingredients for chicken burrito bowls
Each part of the bowl has a job. Exact amounts are in the recipe card below.
- Chicken breast: one breast of about 8 ounces, sliced into two thin fillets.
- Spices: ground cumin, paprika, onion powder, dried oregano, chili powder and salt make a savory, warm rub.
- Cooked rice: white or brown both work. Leftover rice is perfect here.
- Black beans and corn: canned beans, drained and rinsed, and thawed frozen corn add heartiness and sweetness with no extra cooking.
- Grape tomatoes: diced, they add freshness and color.
- Greek yogurt, chipotle in adobo and lime juice: the sauce. Chipotle peppers come canned in a smoky, spicy sauce; mince one pepper and measure.
- Avocado: added just before eating so it stays green and fresh.
How to make chicken burrito bowls
- Slice the chicken into two thin fillets and mix the spices.
- Coat the chicken with oil and the spice mix.
- Cook 2 to 4 minutes per side to 165°F, rest 5 minutes and slice.
- Stir together the chipotle yogurt sauce.
- Build the bowls with rice, chicken, beans, corn and tomatoes.
- Add avocado and sauce to serve, or refrigerate for meal prep.
Step-by-step notes
Slice evenly. Lay the breast flat, press it gently with one hand and slice through the middle horizontally with a sharp knife. Two pieces of similar thickness will cook at the same speed.
Hot pan, single layer. Heat the oil until it shimmers, then add the fillets without overlapping them. Leave them alone so the spices form a golden crust before you flip.
Check the temperature. Thin fillets cook fast, usually 2 to 4 minutes per side. An instant-read thermometer in the thickest part should read 165°F.
Build smart. For meal prep, put the rice on the bottom and the chicken, beans, corn and tomatoes on top. Let everything cool before covering so steam does not make the rice mushy.
How long the bowls keep, and what to add fresh
Refrigerate the bowls, covered, within 2 hours of cooking and eat them within 4 days. Keep the chipotle sauce in a small separate container, and add the avocado only when you are ready to eat so it stays green and creamy.
To reheat, warm the rice, chicken, beans and corn until everything is hot all the way through, 165°F in the center, then add the tomatoes, avocado and a drizzle of sauce. If you prefer, the bowls are also good cold, straight from the fridge, as a burrito salad.
Tips for the best results
- Use cold leftover rice; it holds its shape well in meal-prep bowls.
- Rinse the beans well so the bowls taste fresh and not canned.
- Slice the chicken across the grain for tender pieces.
- Taste the sauce and add a little more chipotle if you like heat.
- Pack a lime wedge with each bowl for a fresh squeeze at lunch.
Common mistakes to avoid
- Cooking the breast whole. The outside dries out before the center is done. Slice it into thin fillets first.
- Adding the sauce too early. It soaks into the rice. Keep it separate until you eat.
- Packing the bowls hot. Condensation makes the rice soggy. Let them cool first.
- Prepping the avocado ahead. It browns in the fridge. Add it fresh.
Easy swaps
- Brown rice instead of white: more chew and a nuttier flavor; the method stays the same.
- Rotisserie chicken instead of cooking a breast: toss sliced cooked chicken with the spice mix and warm it through.
- Less heat: use less chipotle in the sauce, or leave it out and add a little extra lime.
Serving ideas
Serve the bowls with a lime wedge and a few tortilla chips on the side for crunch. They are a complete meal on their own, with protein, grains and vegetables in every bite. If you love these Tex-Mex flavors, our sheet pan chicken fajitas for two make an easy hot dinner on another night.
Cook once, fill two bowls, and enjoy a fresh, filling lunch for two whenever you need it this week.
Frequently asked questions
How long does chicken burrito bowl meal prep keep in the fridge?
Up to 4 days, covered, if you refrigerate the bowls within 2 hours of cooking. Keep the sauce separate and add fresh avocado just before eating.
Can I use rotisserie chicken?
Yes. Slice the cooked chicken, toss it with the spice mix and warm it through, then build the bowls as usual.
Which toppings should I add just before eating?
Add the avocado and the chipotle yogurt sauce when you serve. Both stay freshest that way, and the rice and beans stay firm in the fridge.
Print
Chicken Burrito Bowl Meal Prep for Two
- Total Time: 30 minutes
- Yield: 2 bowls
Description
Two chicken burrito bowls with spiced chicken, rice, black beans, corn and tomatoes, plus a smoky chipotle yogurt sauce. Made for meal prep.
Ingredients
- 1 boneless, skinless chicken breast (about 8 ounces)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 1 tablespoon olive oil, divided
- 1 1/2 cups cooked rice, white or brown
- 3/4 cup canned black beans, drained and rinsed
- 3/4 cup frozen corn, thawed
- 1/2 cup diced grape tomatoes
- 1/4 cup plain Greek yogurt
- 1 teaspoon minced chipotle pepper in adobo sauce
- 1 1/2 teaspoons fresh lime juice
- 1/2 avocado, diced, for serving
Instructions
- Slice the chicken breast in half horizontally to make 2 thin fillets and pat them dry. Mix the cumin, paprika, onion powder, oregano, salt and chili powder.
- Toss the chicken with half the oil, then sprinkle the spice mix over both sides.
- Heat the remaining oil in a 10-inch skillet over medium-high heat. Cook the chicken in a single layer 2 to 4 minutes per side, until it reaches 165°F. Rest 5 minutes, then slice.
- Stir together the yogurt, chipotle and lime juice for the sauce.
- Divide the rice between 2 bowls or containers and top with the chicken, black beans, corn and tomatoes.
- To eat now, add the avocado and drizzle with the sauce. To meal prep, cover and refrigerate the bowls, and keep the sauce in a small container; add the avocado when you serve.
Notes
Equipment: 10-inch skillet, instant-read thermometer, 2 meal-prep containers
- Chipotle in adobo is smoky and hot; start with the recipe amount and add more to taste.
- Use leftover rice, or cook a small pot while the chicken seasons.
- Use the rest of the can of black beans in another meal, such as eggs, tacos or a salad.
- Refrigerate the bowls, covered, within 2 hours and eat within 4 days. Keep the sauce separate and add fresh avocado just before eating.
- Reheat the rice, chicken, beans and corn until hot all the way through (165°F), then add the tomatoes, avocado and sauce.
- Cook chicken to at least 165°F.
- Pat raw chicken dry instead of rinsing it, and wash hands and surfaces after handling it.
- Prep Time: 15 minutes
- Rest Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Tex-Mex
