Easy Southwest Chicken Burrito Bowls (Meal Prep)
This recipe reminds me of family road trips through the American Southwest—vibrant, sunny, and full of bold flavors. Now, it’s a go-to weeknight meal that brings the same joy to our table. These bowls are colorful, nourishing, and so easy to customize. Best of all? Everything comes together in one bowl for a comforting, no-fuss dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
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2 boneless, skinless chicken breasts
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1 tbsp olive oil
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1 tsp chili powder
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1/2 tsp cumin
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1/2 tsp paprika
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1/2 tsp garlic powder
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Salt and pepper to taste
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2 cups cooked brown rice or white rice
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1 cup black beans (rinsed and drained)
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1 cup corn (fresh, frozen, or canned)
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1 cup cherry tomatoes, halved
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1 avocado, sliced
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Fresh cilantro and lime wedges for garnish
Instructions
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Season Chicken: Rub chicken with olive oil and spices. Let sit for 10 minutes.
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Cook Chicken: Grill or pan-fry over medium heat until golden and cooked through (about 6–7 minutes per side). Let rest, then slice.
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Assemble Bowls: In each bowl, layer rice, beans, corn, tomatoes, avocado, and sliced chicken.
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Garnish: Top with fresh cilantro and a squeeze of lime juice.
Notes
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Add shredded cheese or a dollop of sour cream for extra creaminess.
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Swap chicken for grilled tofu for a vegetarian version.
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Prep everything ahead for easy lunches all week!
Nutrition
- Calories: 450 kcal per serving
- Fat: 18g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 32g