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Colorful tex mex chicken burrito bowl in meal prep container with brown rice, seasoned chicken, black beans, corn, bell peppers, cherry tomatoes, and lime wedge

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.
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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.