Cilantro-Lime Chicken Burrito Bowls (Meal Prep)

Method · 9 steps

1. 1

   Rinse rice until water runs clear. Combine rice, broth, 1/2 tsp salt, and 1 tsp cumin in a saucepan. Bring to a boil, reduce to lowest simmer, cover, and cook 18 minutes. Off heat, rest 10 minutes.

2. 2

   Meanwhile, pat chicken thighs dry and toss with 1 tbsp oil, chili powder, remaining cumin, smoked paprika, 1 tsp salt, and pepper.

3. 3

   Heat a large cast-iron or stainless skillet over medium-high with 1 tbsp oil. Sear chicken 5-6 minutes per side until 170 F internal and deeply browned. Rest 5 minutes, then slice.

4. 4

   While chicken rests, use the same skillet (do not wipe). Add remaining 1 tbsp oil, bell peppers, and red onion. Cook 5-6 minutes until charred but still crisp-tender. Keep veggies slightly firm - they finish cooking during reheats.

5. 5

   Fluff rice with a fork. Stir in half the cilantro and juice of 2 limes.

6. 6

   Warm black beans and corn together in a small pot (or microwave 90 seconds) with a pinch of salt.

7. 7

   Lay out 4 glass meal-prep containers. In each: 3/4 cup cilantro-lime rice on one side, 1/2 cup bean-corn mix next to it, 6 oz sliced chicken, and a mound of fajita peppers.

8. 8

   Portion 1/4 cup salsa and 2 tbsp Greek yogurt into separate 2-oz sauce cups per container - keep these OFF the hot rice so nothing turns soggy.

9. 9

   Top each bowl with remaining cilantro and a lime wedge. Cool uncovered 10 minutes before sealing lids.