Easy Southwest Chicken Burrito Bowls (Meal Prep)

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4

These Southwest Chicken Bowls are perfect for meal prep and loaded with bold, satisfying flavors. Tender spiced chicken, vibrant black bean and corn salsa, zesty cilantro lime rice, and a smoky Southwest dressing come together for a balanced, healthy meal that’s easy to prepare ahead.

Ingredients

For the Chicken

• 1½ lb boneless, skinless chicken breasts or thighs
• 3 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, minced
• 1½ teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Black Bean & Corn Salsa

• 1 (15 oz) can black beans, drained and rinsed (about 2 cups)
• 1 (15 oz) can sweet corn, drained and rinsed (about 2 cups)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• ¼ red onion, chopped (about ½ cup)
• 1 roma tomato, chopped
• 1 jalapeño, finely chopped (optional)
• ½ cup fresh cilantro, chopped
• ¼ cup lime juice (about 2 limes)
• ¼ cup apple cider vinegar or white wine vinegar
• 1 tablespoon honey (optional)
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt (more to taste)
• ½ teaspoon black pepper (more to taste)

For the Cilantro Lime Rice

• 1 cup jasmine rice, uncooked
• 1 tablespoon extra-virgin olive oil
• ½ cup fresh cilantro, chopped
• 2 tablespoons lime juice (about 1 lime)
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt (more to taste)
• ¼ teaspoon black pepper (more to taste)

For the Southwest Dressing

• ¾ cup plain Greek yogurt
• 1 tablespoon olive oil mayonnaise (optional)
• 2 tablespoons lime juice (about 1 lime)
• 1 garlic clove
• 1 tablespoon honey
• 2 tablespoons fresh cilantro
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ¼ teaspoon onion powder
• ½ teaspoon kosher salt (more to taste)
• ¼ teaspoon black pepper (more to taste)

Optional for Assembling

• Romaine lettuce or mixed greens
• Avocado slices

Instructions

Step 1: Marinate the Chicken

1. Cut the chicken into bite-sized cubes.
2. In a bowl, combine 1 tablespoon olive oil, garlic, chili powder, paprika, cumin, salt, and pepper. Add chicken and toss to coat.
3. Cover and marinate for at least 30 minutes (or up to 24 hours in the refrigerator).

Step 2: Cook the Cilantro Lime Rice

1. Rinse the rice under cold water in a mesh strainer.
2. Cook the rice according to package instructions.
3. Once cooked, let it cool slightly. Stir in olive oil, cilantro, lime juice, garlic powder, salt, and pepper.

Step 3: Prepare the Black Bean & Corn Salsa

1. Drain and rinse the black beans and corn.
2. Chop the peppers, tomato, onion, cilantro, and optional jalapeño.
3. In a large bowl, combine beans, corn, veggies, lime juice, vinegar, honey, garlic powder, salt, and pepper. Toss to mix well.

Step 4: Make the Southwest Dressing

1. Add all dressing ingredients to a blender. Blend until smooth (1–2 minutes).
2. Taste and adjust seasoning as needed.

Step 5: Cook the Chicken

1. Heat a large skillet over medium-high heat. Add remaining 2 tablespoons olive oil.
2. Once hot, add chicken and cook 3–4 minutes per side, or until cooked through and golden (internal temp 165°F / 75°C).
3. Remove from heat and let rest a few minutes before assembling.

Step 6: Assemble the Bowls

1. Add a layer of cilantro lime rice to each bowl.
2. Top with cooked chicken, romaine or greens, and black bean & corn salsa.
3. Add avocado slices and drizzle with Southwest dressing.
4. Serve immediately or store components separately for meal prep.

Notes & Tips

• Let the chicken marinate for up to 24 hours to maximize flavor.
• Use a splash guard or lid when adding chicken to hot oil to prevent splattering.
• Adding a bit of mayo to the Greek yogurt in the dressing helps mellow the tang and improves texture.
• Rinse rice well and keep the pot covered during cooking to avoid gumminess.
• If cilantro isn’t preferred, substitute parsley or omit it entirely.

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