Tex Mex Chicken Burrito Bowl – Macro-Friendly Meal Prep

Tex Mex Chicken Burrito Bowls masterfully combine tender lean chicken, wholesome brown rice, and vibrant fresh vegetables for a perfectly balanced meal prep favorite. Bursting with bold flavors of chili powder, tangy lime, and earthy cumin, these bowls deliver exceptional taste and complete nutrition in every single bite. They’re ideal for weekly lunches, satisfying dinners, or essential post-workout meals that support your fitness goals.

Recipe Summary:
Protein-packed chicken burrito bowls featuring brown rice, seasoned black beans, sweet corn, and colorful bell peppers — a macro-friendly, Tex-Mex meal prep solution that’s high in protein and fiber.

Summary

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 bowls
Difficulty: Easy

Equipment

• Large skillet or grill pan
• Medium saucepan with lid
• Sharp knife and cutting board
• Multiple mixing bowls
• Measuring cups and spoons
• Four airtight meal prep containers
• Tongs or spatula

Ingredients for Tex Mex Chicken Burrito Bowl

For the Chicken:

• 2 boneless, skinless chicken breasts (about 1.5 lbs), diced into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Bowls:

• 1 cup uncooked brown rice (yields about 3 cups cooked)
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced bell peppers (red, yellow, or orange)
• 1 cup cherry tomatoes, halved
• Juice of 1 large lime
• Fresh cilantro, chopped

Optional Toppings:

• 1 ripe avocado, sliced
• 1/4 cup salsa or pico de gallo
• 2 tablespoons Greek yogurt or sour cream
• Shredded cheese
• Hot sauce

Directions for Tex Mex Chicken Burrito Bowl

1. Cook the rice: Prepare brown rice according to package instructions (typically 40-45 minutes). Set aside and keep warm.
2. Season the chicken: In a large bowl, toss diced chicken with chili powder, cumin, garlic powder, paprika, salt, and pepper until evenly coated.
3. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 7-8 minutes, stirring occasionally, until golden brown on all sides and cooked through to an internal temperature of 165°F.
4. Prepare components: While chicken cooks, warm black beans in a small pot. If using frozen corn, heat it briefly. Prep all fresh vegetables.
5. Assemble bowls: Divide cooked brown rice evenly among four meal prep containers. Top each with cooked chicken, black beans, corn, diced bell peppers, and cherry tomatoes.
6. Finish: Squeeze fresh lime juice generously over each bowl. Add optional toppings like sliced avocado, cilantro, or salsa.
7. Store: Cover containers tightly and refrigerate. Keep avocado and any creamy toppings separate until ready to eat.

Tips and Variations for Tex Mex Chicken Burrito Bowl

• Swap brown rice for fluffy quinoa, cilantro lime cauliflower rice, or white rice to vary the carbohydrate content and texture.
• Add sliced jalapeños, diced red onion, or a sprinkle of shredded Mexican cheese blend for extra bold flavor.
• Marinate chicken overnight with lime juice, oil, and spices for deeper, more complex flavor penetration.
• Make a plant-based vegan version using seasoned tofu, tempeh, or extra beans instead of chicken.
• Try chicken thighs instead of breasts for juicier, more flavorful meat.
• Add chipotle peppers in adobo sauce to the chicken marinade for smoky heat.
• Include shredded romaine lettuce as a fresh, crunchy base layer.
• Drizzle with tomatillo avocado dressing or cilantro lime crema for restaurant-quality flavor.

Nutrition Facts (Per Serving) for Tex Mex Chicken Burrito Bowl

Nutrition based on verified recipe sources

Nutritional Highlights

• Exceptionally high in lean protein (38g per serving) from chicken breast and black beans supporting muscle maintenance and recovery
• Complex carbohydrates from nutrient-dense brown rice provide sustained energy throughout your day
• Excellent fiber source (10g per serving) from beans, rice, and vegetables supporting digestive health and satiety
• Rich in antioxidants from colorful bell peppers, tomatoes, and fresh lime juice
• Loaded with essential vitamins and minerals including vitamin A (2850 IU), vitamin C (18mg), iron (3mg), and potassium (1119mg)
• Heart-healthy with minimal saturated fat and cholesterol

Dietitian Tips

• Use low-sodium canned beans and rinse them thoroughly under cold water to reduce sodium content by up to 40%.
• Add extra colorful vegetables like diced zucchini, roasted sweet potatoes, or fresh spinach for more fiber, volume, and essential micronutrients.
• Portion meals into standardized meal prep containers to control portions, track macros accurately, and save valuable time during busy weeks
• Keep dressing, avocado, and any creamy toppings in separate small containers until you’re ready to eat to maintain optimal freshness and texture
• For a lower-carb option, replace half the rice with cauliflower rice and increase the vegetable portions.eatingbirdfood​
• Add a squeeze of fresh lime juice just before eating to brighten all the flavors.

FAQs for Tex Mex Chicken Burrito Bowl

Q: How long do these burrito bowls last in the refrigerator?
A: When properly stored in airtight containers, these bowls stay fresh for 4-5 days in the refrigerator. Keep toppings like avocado separate.

Q: Can I freeze these meal prep bowls?
A: Yes! The chicken, rice, and beans freeze well for up to 3 months. However, avoid freezing fresh vegetables, avocado, and toppings. Add those fresh when serving.

Q: What’s the best way to reheat these bowls?
A: Microwave on high for 2-3 minutes, stirring halfway through, until heated through to 165°F. You can also reheat on the stovetop with a splash of water.

Q: Can I use chicken thighs instead of chicken breasts?
A: Absolutely! Boneless, skinless chicken thighs are juicier and more flavorful, though they contain slightly more fat. Adjust cooking time as needed.

Q: How can I make this recipe vegetarian or vegan?
A: Replace chicken with seasoned tofu, tempeh, or double the black beans. For vegan, skip any cheese and use plant-based yogurt or avocado cream instead of sour cream.

Q: Can I use white rice instead of brown rice?
A: Yes! White rice cooks faster (about 15-18 minutes) and has a lighter texture. Brown rice provides more fiber and nutrients, but either works well.

Q: What’s the best way to add more protein?
A: Add an extra 4 oz of chicken per bowl, include a fried egg on top, double the beans, or stir in some Greek yogurt as a creamy topping.

Q: Should I marinate the chicken beforehand?
A: While not required, marinating for 2 hours or overnight significantly enhances flavor depth. Even 30 minutes makes a difference

Q: Can I meal prep these for the whole week?
A: These bowls stay fresh for 4-5 days, making them perfect for weekday lunches or dinners. Prepare on Sunday and enjoy through Thursday.

Q: What sides go well with burrito bowls?
A: Tortilla chips, guacamole, Mexican street corn, or a simple side salad complement these bowls beautifully.

Conclusion for Tex Mex Chicken Burrito Bowl

Tex Mex Chicken Burrito Bowls capture all the vibrant flavors of your favorite restaurant burrito in a perfectly balanced, meal-prep friendly format. They’re endlessly versatile, nutrient-dense, and ideal for staying on track with your macro and fitness goals. With 38 grams of protein, 10 grams of fiber, and bold Tex-Mex flavors, these bowls make healthy eating both convenient and absolutely delicious.

Tex Mex Chicken Burrito Bowl – Macro-Friendly Meal Prep

Protein-packed chicken burrito bowls featuring brown rice, seasoned black beans, sweet corn, and colorful bell peppers — a macro-friendly, Tex-Mex meal prep solution that’s high in protein and fiber.

Imprimer la recette Pin Recipe

Ingredients Equipment Method Notes

Ingrédients

  

• For the Chicken:
• 2 boneless skinless chicken breasts (about 1.5 lbs), diced into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• For the Bowls:
• 1 cup uncooked brown rice yields about 3 cups cooked
• 1 cup black beans rinsed and drained
• 1 cup corn kernels fresh, frozen, or canned
• 1 cup diced bell peppers red, yellow, or orange
• 1 cup cherry tomatoes halved
• Juice of 1 large lime
• Fresh cilantro chopped
• Optional Toppings:
• 1 ripe avocado sliced
• 1/4 cup salsa or pico de gallo
• 2 tablespoons Greek yogurt or sour cream
• Shredded cheese
• Hot sauce

Equipment

• Large skillet or grill pan
• Medium saucepan with lid
• Sharp knife and cutting board
• Multiple mixing bowls
• Measuring cups and spoons
• Four airtight meal prep containers
• Tongs or spatula

Method

 

1. Cook the rice: Prepare brown rice according to package instructions (typically 40-45 minutes). Set aside and keep warm.
2. Season the chicken: In a large bowl, toss diced chicken with chili powder, cumin, garlic powder, paprika, salt, and pepper until evenly coated.
3. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 7-8 minutes, stirring occasionally, until golden brown on all sides and cooked through to an internal temperature of 165°F.
4. Prepare components: While chicken cooks, warm black beans in a small pot. If using frozen corn, heat it briefly. Prep all fresh vegetables.
5. Assemble bowls: Divide cooked brown rice evenly among four meal prep containers. Top each with cooked chicken, black beans, corn, diced bell peppers, and cherry tomatoes.
6. Finish: Squeeze fresh lime juice generously over each bowl. Add optional toppings like sliced avocado, cilantro, or salsa.
7. Store: Cover containers tightly and refrigerate. Keep avocado and any creamy toppings separate until ready to eat.

Notes

Swap brown rice for fluffy quinoa, cilantro lime cauliflower rice, or white rice to vary the carbohydrate content and texture.
Add sliced jalapeños, diced red onion, or a sprinkle of shredded Mexican cheese blend for extra bold flavor.
Marinate chicken overnight with lime juice, oil, and spices for deeper, more complex flavor penetration.
Make a plant-based vegan version using seasoned tofu, tempeh, or extra beans instead of chicken.
Try chicken thighs instead of breasts for juicier, more flavorful meat.
Add chipotle peppers in adobo sauce to the chicken marinade for smoky heat.
Include shredded romaine lettuce as a fresh, crunchy base layer.
Drizzle with tomatillo avocado dressing or cilantro lime crema for restaurant-quality flavor.

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