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These chicken burrito bowls are flavorful and full of nutrition. They’re easy to make and perfect for meal prep. High protein (37 g), gluten-free, and dairy-free with dairy-free sauce.
I personally love burritos, but more often than not, I don’t want to have all those carbs. And as you know me, I’ll always try to find a healthier version of my favorite foods!
These burrito bowls have all the taste of takeout but are much healthier. I’ve made these and found them super easy to store in the fridge.
I guess the best thing about these bowls is that you can eat them cold, and I promise you they’ll taste just as good. My problem with a lot of meal preps is that they don’t taste good cold.
But if you want to just heat these babies up, no problem! The flavor won’t go away!
The bowl consists of shredded chicken with spicy rice. All are accompanied by sweet corn, creamy black beans, juicy tomatoes, and fresh arugula. Yummy!
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Pin ItIngredients and Substitutes
COLD INGREDIENTS
Arugula (2 cups) – you can also use shredded kale, spinach, endive or Swiss chard. Even lettuce will do.
Grape tomatoes, halved (1 cup) – any tomato will do.
7-ounce can of corn, drained – you could also give chickpeas or beans a try here.
14-ounce can of black beans, rinsed and drained – feel free to try other beans as well.
SHREDDED CHICKEN
Chicken breasts, skinless and boneless (1 lb) – turkey could work here too.
Salt (1/2 tsp)
Black pepper (1/4 tsp)
RICE
Basmati rice (1 cup) – any rice will work just make sure to cook according to instructions
Water (1.5 cup)
Paprika (1 tsp) – I wouldn’t skip this one
Cumin (1/2 tsp) – It is possible to use Italian seasoning instead.
Cayenne (1/4 tsp) – Chili powder works as well. Add more if you like it spicier.
Black pepper (1/4 tsp)
DRESSING
Caesar dressing (4 tbsp) – You can use the dairy-free option if dairy-free.
How to Make Chicken Burrito Bowls
Step 1. Place chicken breasts in a pot. Season with salt and black pepper and cover it with a good 1 inch of water.
Bring the pot to a boil and then reduce the heat. Let the chicken simmer for around 15 minutes or so until it’s fully cooked.
Step 2. Let it cool down, and shred it with two forks.
Step 3. Rinse the rice. Cook it according to instructions and add in the paprika, cumin, cayenne, and black pepper 5 minutes before it’s fully cooked. Mix and let it cook for the remainder of the time.
Step 4. Fluff before serving!
Step 5. Divide arugula, sliced grape tomatoes, drained corn, and black beans into four glass containers. Add in chicken and rice.
Finally, drizzle with Ceasar dressing or any dressing of your choice. Pour the sauce mostly over the chicken to bring the flavors out.
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Pin ItAre Burrito Bowls Healthy?
These Burrito Bowls are pretty healthy. That’s because they’re loaded with veggies, lean meat, and beans!
They taste just as good as your burrito takeout but are definitely much more nutritious, and have less sodium.
Do You Eat Burrito Bowls Cold?
Yes, they can be eaten cold. So, you can skip the line-up for the microwave at work.
However, if you prefer them warm, just heat them in the microwave for about 2 minutes.
Other Meal Prep Ideas
Chicken Burrito Bowls
9 Cals: 520 Protein: 37 Carbs: 64 Fat: 13
Equipment
Ingredients
Cold Ingredients:
- 2 cups arugula
- 1 cup grape tomatoes halved
- 7 ounce can corns drained
- 14 ounce can black beans rinsed and drained
Shredded Chicken:
- 1 lb chicken breasts
- 1/2 tsp salt
- 1/4 tsp black pepper
Rice:
- 1 cup basmati rice
- 1.5 cups water
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4-1/2 tsp cayenne (check notes)
- 1/4 tsp black pepper
Dressing:
- 4 tbsp Caesar dressing use dairy-free option if dairy-free
Instructions
Chicken
- Place chicken breasts at the bottom of a pot. Season with salt and black pepper. Cover the chicken with 1 inch of water.
- Place the pot on the stove, bring to boil. Then, reduce the heat, and let it simmer until the chicken is fully cooked (no longer pink in the center) or reaches the temperature of 165 F. It will take around 15 minutes.
- Remove the chicken from the water. Let it cool down before shredding.
Rice
- Rinse your rice using a mesh strainer.
- Place rice and water into a saucepan. Bring to simmer without the lid on, and once the surface is bubbling, place the lid and lower the heat. Cook for another 7 minutes. Now mix in paprika, cumin, cayenne, and black pepper. Cover the rice and cook for another 5 minutes. (Or just cook your rice according to instructions and mix in the spices 5 minutes before the rice is fully cooked).
- Remove from the stove and rest for 10 minutes. Fluff before serving.
Meal Prep Assemble
- Divide the cold ingredients, rice, and chicken between 4 food containers. Drizzle with Caesar dressing, especially the chicken to give it more flavor.
Recipe Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was so yummy! Would definitely do it again. Also I appreciate it didn’t took me a long time to prepare! Love this recipe 🙂
Thank you, Olga! 🥰
I think I’m going to add shredded cheese, instead of grape tomatoes. Looks delicious!
Wow so excited to try .looks good .thank you
I love this so much! I felt stuck trying to plan lunch for the week. This was the perfect meal-prep item. It’s super fresh and flavorful, and it was filling without being too much. I used a chipotle ranch dressing and some fresh lime as well. You could also do an avocado dressing. I’m definitely going to make this again!!!