There’s a reason burrito bowls are one of the first meals so many of us learn to prep. They’re simple, flexible, and actually taste good all week long. Back when I first started meal prepping, this was the recipe that made everything click.
Because let’s be honest, most weeks, you open the fridge and nothing feels like a real meal. You end up ordering takeout (again), even though you meant to cook.
👉 That’s not a motivation problem. It’s a system problem.
This burrito bowl fixes that. It’s easy to batch, endlessly customizable, and built for real life, not perfection.
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How to customize this burrito bowl
This is where burrito bowls really shine. You can mix and match based on what you already have—no extra grocery trip required.
Protein options:
- Chicken (classic and easy)
- Ground beef or turkey
- Shrimp
- Tofu or soyrizo
- Scrambled eggs
Carb base swaps:
- White or brown rice
- Quinoa or farro
- Cauliflower rice (if you want something lighter)
Bean swaps:
- Black beans
- Pinto beans
- Chickpeas
- Or skip entirely
Veggie ideas:
- Corn (classic)
- Zucchini or squash
- Bell peppers or poblanos
- Spinach or kale
- Broccoli or cauliflower
- Sweet potatoes
- Mushrooms or cabbage
💡 Meal prep mindset shift: Use what you already have first. It saves money and reduces decision fatigue.
If you want more flexible meal ideas like this, check out our Meal Prep Salad Recipes or Meal Planning for Beginners.
How to make homemade taco seasoning
In this recipe, it’s more convenient to just use pre-made taco seasoning! But if you want to make your own version, here’s what you need to make 2 tablespoons taco seasoning (the amount needed in this recipe).
- 2 tsp chili powder
- 2 tsp ground cumin
- 1/2 tsp onion or garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp salt
Related: Discover New Meal Prep Ideas: Our Basic Formula For Delicious Recipes
Let’s talk about burrito bowl toppings:
There are SO many delicious toppings that you can add to your burrito bowls. It’s hard to put a limit on this list, but here are a few of my favorites:
- cilantro
- sour cream
- salsa/hot sauce
- queso
- crushed trotilla chips
- pickled red onions
- avocado/ guacamole
- any kind of cheese (we love Mexican blends but anything creamy and easily meltable is awesome)
- fresh lime juice
About the salsa rice:
In this recipe, we aren’t just using plain rice, but adding some delicious components such as salsa, garlic, and cilantro. This brings the dish to a whole different level!
In this version, we are using 1 cup water and 1/3 cup salsa, but you could absolutely go ahead and use all salsa. Try out different types of salsa and see which is your favorite! The amount of garlic you add is also up to you, but I used 2 to 3 cloves.
If you’re worried about cooking chicken on the stove, watch the video below for some tips! If you’re using a meat thermometer, it should read 165F (74C) when done.
Related: 15 One-Pan Chicken Dinner Recipes You Can Meal Prep in 30 Minutes
How to store and reheat these burrito bowls
- Store in airtight containers for up to 4 days
- Keep toppings like avocado separate until serving
- Reheat in the microwave or on the stove
PSA: This is Not freezer-friendly due to texture changes.
Another idea? Turn leftovers into tacos or wraps for variety.
Happy prepping!
Related: Meal Prep Containers 101
FAQs
Can I make burrito bowls vegetarian?
Yes! Swap the chicken for beans, tofu, or extra veggies. You’ll still get a satisfying, balanced meal.
How long do burrito bowls last in the fridge?
They last up to 4 days when stored in airtight containers. For best texture, eat within that window.
Can I freeze burrito bowls?
It’s not recommended. The rice and veggies can become mushy after thawing.
What rice works best for burrito bowls?
White rice, brown rice, or quinoa all work well. Choose what you enjoy and what you already have.
How do I keep the bowls from getting boring?
Switch toppings or repurpose leftovers into tacos or wraps. Small changes make a big difference.
Other recipes you’ll love:
- 30-Minute Steak Fajitas
- General Tso’s Chicken Recipe
- Lemon Garlic Orzo & Broccoli Skillet With Sausage
- Homemade Chicken Noodle Soup
- Easy Chicken Tikka Masala
- Freezer-Friendly Veggie Breakfast Burritos
The Easiest Chicken Burrito Bowl
Ingredients
For the chicken
- 2 TBSP taco seasoning notes on how to make homemade below
- 3 TBSP olive oil divided 2TBSP for marinade, 1 for cooking
- salt and pepper to taste
- 2 tsp cumin
- 16 oz chicken breast sliced into thin, flat pieces
For the rice
- 2/3 cup white rice
- 1 TBSP olive oil
- 1 cup water
- 1/3 cup salsa
- 2 clove garlic minced, add as much as you want
- 1/4 cup cilantro chopped, optional
- 1 pinch salt
- 1 tsp taco seasoning optional
For everything else
- 15 oz canned black beans rinsed and drained
- 15 oz canned corn fresh or frozen
- 1/3 cup salsa optional
- 3/4 cup shredded cheese optional
- 1 lime split into wedges
- 3/4 cup cilantro
Instructions
- Marinate the chicken. Add the taco seasoning, olive oil, salt, pepper, and cumin to a bowl and mix. Add the chicken and toss with a fork to coat. Set aside.
- Cook the rice: Add the rice, olive oil, water, salsa, salt, taco seasning, garlic and cilantro a pot and bring it to a boil. Cover the pot and reduce to a simmer and cook for 10 minutes. Turn off the heat and steam for another 10 minutes. No peeking or stirring!
- Heat up a skillet or grill pan over medium heat. Add the remaining olive oil and let it warm up, then add the chicken breast to the pan. Over medium heat, let the chicken cook for 4-5 minutes, then flip it and cook for an additional 4-5 minutes, until it's firm to the touch and has color on the outside. If using a meat thermometer, the internal temp should read 165 F (79 C). Remove the chicken from the pan and let it rest for 10-15 mins. Once it has cooled, chop the cicken into bite-sized peices.
- Optional: To the pan you used for the chicken, add the black beans with a pinch of salt and stir to warm them up.
- Assemble! Divide salsa rice and sliced chicken between three meal prep containers. Add the black beans, corn, salsa (2 TBSP each or more), lime wedges, cilantro, and cheese. Let it cool completely before storing in the fridge.
Video
Cyndi says
Exactly what I was looking for! Looks delicious & loved the video with tips! Thank you!
Kay says
Just what I’m looking for. Can you provide Macro’s for this?
Workweek Lunch says
Hey Kay – We don’t include calorie or macro information with our recipes because our approach is rooted in Intuitive Eating. We focus on helping you build sustainable, balanced habits without the pressure of tracking every bite.
That said, if you’d like a nutritional breakdown for your own reference, you can easily copy any of our recipes into MyFitnessPal (or your preferred app) to view the full details.