Easy Southwest Chicken Burrito Bowls (Meal Prep)

These Easy Southwest Chicken Burrito Bowls are my go-to when I want something fast, healthy, and packed with bold flavor. I mix tender, spiced chicken with cilantro lime rice, a zesty black bean and corn salsa, and crunchy romaine lettuce, all finished off with a smoky Southwest dressing. It’s a filling, high-protein dish that I love prepping ahead for busy days.

Why You’ll Love This Recipe

I really enjoy how this recipe blends so many fresh, colorful ingredients into one satisfying bowl. It’s simple to prep, easy to customize, and great for both lunch and dinner. Whether I’m feeding the family or just planning my meals for the week, I always come back to this recipe because it keeps well and tastes even better the next day. Plus, it’s gluten-free and full of fiber, protein, and healthy fats.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• Boneless, skinless chicken breasts or thighs

• Extra-virgin olive oil

• Garlic (fresh or powder)

• Chili powder

• Cumin

• Smoked paprika

• Kosher salt

• Black pepper

For the Black Bean & Corn Salsa:

• Black beans

• Corn (fresh, canned, or frozen)

• Red bell pepper

• Green bell pepper

• Red onion

• Roma tomato

• Cilantro

• Jalapeno (optional)

• Fresh lime juice

• Apple cider vinegar or white wine vinegar

• Honey

• Garlic powder

• Salt and pepper

For the Base:

• Cooked cilantro lime rice (or plain white/brown rice)

For Serving:

• Chopped romaine lettuce

• Southwest dressing (store-bought or homemade)

Directions

Marinate and Cook the Chicken
I start by tossing the chicken with olive oil, garlic, and my homemade spice blend (chili powder, cumin, smoked paprika, salt, and pepper). I let it marinate for at least 30 minutes, then cook it in a hot skillet for about 6–7 minutes per side until golden and fully cooked. Once it’s cooled slightly, I slice it into strips or cubes.

Make the Black Bean & Corn Salsa
In a bowl, I mix together the black beans, corn, diced red and green peppers, chopped red onion, Roma tomato, cilantro, and jalapeno. Then I add lime juice, vinegar, honey, garlic powder, salt, and pepper to taste. I stir it well and let it sit so the flavors meld.

Prepare the Rice
While the chicken is cooking, I make a quick batch of cilantro lime rice using cooked rice, fresh lime juice, and chopped cilantro.

Assemble the Bowls
To assemble, I layer rice on the bottom, then romaine lettuce, followed by the bean and corn salsa, sliced chicken, and finally a drizzle of smoky Southwest dressing.

Servings and timing

This recipe makes 4 bowls. It takes about 15 minutes to prep and 20 minutes to cook, so I have everything ready to go in just 35 minutes.

Variations

• Low-carb option: I use cauliflower rice instead of regular rice.

• Vegetarian version: I skip the chicken and add extra beans or grilled tofu.

• Spicy version: I toss in more jalapeno or drizzle hot sauce over the top.

• Add cheese: Sometimes I sprinkle shredded cheddar or crumbled cotija cheese on top.

• Use different greens: If I’m out of romaine, I use spinach, arugula, or spring mix.

Storage/Reheating

For meal prep, I store the cooked chicken, salsa, rice, and dressing in separate containers. Everything stays fresh in the fridge for up to 4 days. When I’m ready to eat, I reheat the rice and chicken in the microwave, then assemble my bowl with the cold ingredients and dressing. It makes lunch or dinner super quick and satisfying.

FAQs

Can I use store-bought Southwest dressing?

Yes, I often do when I’m short on time. But making it from scratch with Greek yogurt, lime juice, and spices gives it an extra punch of flavor.

Can I grill the chicken instead of pan-searing?

Definitely. I love grilling the chicken in warmer months for extra smokiness. It takes about 6–7 minutes per side over medium-high heat.

How do I make this vegetarian?

I simply leave out the chicken and double the beans. Grilled tofu or tempeh also works really well.

What rice works best?

I prefer cilantro lime rice, but plain brown or white rice is great too. Sometimes I even use quinoa for extra protein.

Can I freeze the ingredients?

I freeze the cooked chicken and rice separately. The salsa and lettuce don’t freeze well, so I always make those fresh when I’m ready to eat.

Conclusion

These Easy Southwest Chicken Burrito Bowls have become one of my favorite meals to prep ahead. I love the bright, fresh ingredients paired with smoky chicken and creamy dressing. It’s the kind of healthy comfort food I can eat any time of the week—and it always hits the spot.

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