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Easy Kid-Friendly Meal Prep Chicken Burrito Bowls

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These kid-friendly meal prep chicken burrito bowls are affordable, flexible, and actually delicious. Made with cumin-lime chicken, fluffy rice, warm beans, and fresh corn salsa, they come together in under an hour and reheat beautifully for easy lunches or dinners all week.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • 1 cup long-grain white rice
  • 2 cups water or low-sodium chicken broth
  • 1 tablespoon butter or olive oil
  • 1/2 teaspoon salt
  • Juice and zest of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Pinch of salt
  • 1 can (15 oz) sweet corn, drained
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped fresh cilantro
  • Juice of 1/2 lime
  • Pinch of salt
  • Shredded cheddar or Mexican blend cheese (about 1 cup total)
  • Sour cream or plain Greek yogurt
  • Diced avocado
  • Pico de gallo or store-bought salsa
  • Crumbled tortilla chips

Instructions

  1. Start the Rice: In a medium saucepan, combine 1 cup rice, 2 cups water or broth, 1 tablespoon butter or oil, and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes. Do not lift the lid. After 15 minutes, turn off heat and let sit, still covered, for 5 minutes. Fluff with a fork, then stir in lime zest, lime juice, and cilantro if using. Set aside.
  2. Season and Cook the Chicken: Pat chicken thighs dry with paper towels. In a small bowl, mix 1 teaspoon cumin, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle evenly over both sides of the chicken. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil shimmers, add chicken in a single layer (cook in batches if needed). Cook 5-6 minutes on the first side without moving, then flip and cook 4-5 minutes more until i…
  3. Warm the Beans: In a small saucepan, combine drained and rinsed black beans with 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, and a pinch of salt. Add a splash of water (about 2 tablespoons). Warm over medium-low heat for 3-4 minutes, stirring occasionally, until heated through. Alternatively, microwave in a bowl for 90 seconds.
  4. Make the Corn Salsa: In a small mixing bowl, combine drained corn, finely diced red onion, chopped cilantro, lime juice, and a pinch of salt. Stir to combine.
  5. Slice the Chicken: After resting, slice the chicken against the grain into bite-sized strips or cubes.
  6. Assemble the Bowls: Divide rice evenly among meal prep containers (about 3/4 cup per bowl). Top with chicken (about 4-5 ounces per bowl), then add black beans and corn salsa on the side. Sprinkle cheese on top if using. Store sour cream, avocado, and chips separately. Let rice and chicken cool completely before sealing containers to prevent condensation.

Notes

For best results, store components separately and assemble just before eating. The bowls taste even better on day 2 or 3 as flavors meld. To freeze, leave off fresh toppings and wrap tightly; thaw overnight and reheat.

Nutrition

Keywords: chicken burrito bowls, meal prep, kid-friendly, easy dinner, healthy, gluten-free

Find it online: https://coracooks.com/easy-kid-friendly-meal-prep-chicken-burrito-bowls/