Introduction
I rely on a solid meal prep plan to get through a busy week, and these Chicken Burrito Bowls are a constant in my rotation. They are satisfying, packed with flavor, and come together so quickly. Knowing I have a few of these ready to go in the fridge is my secret to avoiding the midday scramble for a healthy lunch.
This recipe is built for reliability. We use simple, accessible ingredients and straightforward techniques like pan-searing to build deep flavor without a lot of fuss. The combination of juicy chicken, charred peppers, and creamy avocado is just so satisfying. It’s a balanced, wholesome meal that holds up beautifully for days.
Perfecting Grilled Peppers
Getting a beautiful char on your bell peppers is key to unlocking a smoky, sweet flavor that elevates the whole bowl. The trick is to use a hot skillet or grill pan and resist the urge to stir them constantly. Let the peppers make direct contact with the hot surface for a minute or two before tossing. This allows them to develop those delicious, slightly blistered spots without becoming soft or waterlogged. You’re looking for a texture that is tender-crisp, not mushy. This method ensures they retain a bit of bite, adding a welcome contrast to the softer rice and beans.
How to Cook Juicy Chicken
The difference between dry, tough chicken and perfectly juicy chicken often comes down to a few key details. First, make sure your skillet is properly preheated over medium-high heat before the chicken goes in. This creates a fast, beautiful sear that locks in moisture. Second, don’t overcrowd the pan. Cook the chicken in batches if you need to, giving each piece enough space to brown rather than steam. Finally, let the cooked chicken rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring every bite is tender and flavorful. For total confidence, use a meat thermometer to check for an internal temperature of 165°F (74°C).
Make Burrito Bowls Like a Pro
Assembling these bowls efficiently comes from thinking like a chef, which means preparing your ingredients before you start building. Have your rice cooked, beans rinsed, and cilantro chopped. This practice, known as mise en place, makes the final assembly smooth and fast. When you build the bowls, think in layers. Start with a base of warm rice, then add the beans, followed by the colorful peppers and chicken. Placing the warm ingredients at the bottom and finishing with fresh toppings like avocado and cilantro keeps everything looking and tasting its best, with distinct textures in every spoonful.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
- 454 g (1 lb) chicken breast, sliced
- 27 g (2 tbsp) olive oil, divided
- 185 g (1 cup) brown rice, cooked
- 425 g (1 can) black beans, drained and rinsed
- 240 g (2) bell peppers, sliced
- 150 g (1) avocado, sliced
- 10 g (1/4 cup) cilantro, chopped
- Salt, to taste
- Pepper, to taste
Step-By-Step Instructions
- Prepare the Chicken
Pat the sliced chicken breast dry and season generously with salt and pepper. Heat half the olive oil in a large skillet over medium-high heat until it shimmers. Carefully add the chicken in a single layer, ensuring not to crowd the pan. Cook for 5–7 minutes per side, until golden-brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set it aside to rest.
- Cook the Bell Peppers
Add the remaining olive oil to the same skillet. Add the sliced bell peppers and cook, stirring occasionally, for 5–6 minutes. You want them to become tender with a few lightly charred spots for extra flavor. Once cooked, remove them from the pan.
- Assemble the Burrito Bowls
Divide the ingredients among four bowls or meal prep containers. Start with a base of cooked brown rice, then add a portion of the black beans. Top with the sliced cooked chicken and the charred bell peppers.
- Finish and Garnish
Arrange the sliced avocado over the top of each bowl. Sprinkle with freshly chopped cilantro. For extra richness, you can drizzle a tiny bit of olive oil over the top. Season with a final pinch of salt and pepper if needed.
- Serve or Store
The bowls are ready to be served immediately while warm. If you are meal prepping, allow all components to cool completely before covering with airtight lids and storing them in the refrigerator.
If you enjoy this dish, try our Baked Chicken and Veggie Meal Prep for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Instead of brown rice, use an equal amount of cooked quinoa for a boost in protein and a nuttier flavor.
- For a creamy element, add a spoonful of Greek yogurt or sour cream on top of each bowl.
- Mix in some roasted corn (frozen works well) for a pop of sweetness and texture.
Make-Ahead, Storage & Reheat
Store bowls in airtight containers in the refrigerator for up to 4 days. For best results, add the avocado just before serving to prevent browning. To reheat, microwave the bowl (without avocado) for 1-2 minutes until warmed through. You can also enjoy it chilled or at room temperature.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of total recipe)
- Calories: 480
- Protein: 35 g
- Fat: 18 g
- Carbohydrates: 42 g
- Per 100g: 100 calories, 7.3g protein, 3.6g fat, 8.5g carbs.
Estimates only.
FAQ
What's the best way to make sure the chicken itself has amazing flavor?
Be generous with your spice rub on the chicken, as it's the flavor foundation. Letting it sit for 20 minutes before cooking allows the spices to penetrate the meat deeply.
What should I do if my chicken breast ends up being dry or tough?
A key cause is overcooking, so use a meat thermometer for accuracy. If it's already dry, try adding a squeeze of fresh lime juice right before serving to help add moisture.
How do I keep the rice from getting clumpy or mushy in these bowls?
Rinse your rice thoroughly before cooking to remove excess starch, which is the main cause of gumminess. Also, let it rest covered and off the heat for ten minutes to fluff up.
For meal prep, should I mix everything together or store it separately?
Store wet and dry ingredients separately to prevent the rice from getting soggy. Keep the chicken, rice, and beans together, but pack any salsa or yogurt on the side.
Can I cook the chicken on the stove instead of grilling it outside?
Absolutely. Use a cast-iron skillet over medium-high heat for a great sear. This method develops a nice crust on the chicken, which gives you a similar flavor to grilling.
What is the best way to make a large batch of these bowls for a party?
For a crowd, create a build-your-own bar. Cook the main components in large batches and let guests assemble their own bowls, which keeps everything at the right temperature.
Is there a good vegetarian or plant-based option for this recipe?
Yes, you can easily swap the chicken for an equal amount of black beans or roasted sweet potatoes. Just be sure to season them well with the same spice blend for that classic flavor.
What’s a simple addition that can really elevate the flavor of the bowl?
A small amount of quick-pickled red onions adds a bright, acidic punch that cuts through the richness. You can make them easily while your other components are cooking.
Equipment
- 1 Large skillet
- 1 Medium pot
- 4 Bowls or meal prep containers
- Tongs
- Cutting board
- Chef’s knife
- Meat thermometer
Ingredients
- 454 g (1 lb) Chicken breast sliced
- 27 g (2 tbsp) Olive oil divided
- 185 g (1 cup) Brown rice cooked
- 425 g (1 can) Black beans drained and rinsed
- 240 g (2) Bell peppers sliced
- 150 g (1) Avocado sliced
- 10 g (1/4 cup) Cilantro chopped
- to taste Salt
- to taste Pepper
Instructions
- Pat the sliced chicken breast dry and season generously with salt and pepper.
- Heat half the olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken in a single layer without overcrowding the pan and cook for 5 to 7 minutes per side until golden-brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Remove the chicken from the skillet and set aside to rest.
- Add the remaining olive oil to the same skillet and add the sliced bell peppers.
- Cook the peppers, stirring occasionally, for 5 to 6 minutes until tender with lightly charred spots, then remove from the pan.
- Divide the cooked brown rice among four bowls or meal prep containers.
- Add black beans on top of the rice, then add the sliced cooked chicken and charred bell peppers.
- Arrange sliced avocado over the top and sprinkle with chopped cilantro.
- Optionally, drizzle a small amount of olive oil and season with additional salt and pepper as needed.
- Serve immediately while warm or allow components to cool completely before covering and refrigerating for meal prep.
