Meal-Prep Chicken Burrito Bowls

Published by @thrice · August 17, 2026

Four lunches in forty minutes: chipotle-marinated chicken, cilantro-lime rice, and the toppings that keep.

Total time
45 min
Serves
4
Per serving
545 cal · 48p / 13f / 58c

Ingredients

  • 2 pounds chicken thighs — boneless, skinless
  • 2 tablespoons chipotle in adobo — minced
  • 2 teaspoons ground cumin
  • 3 cloves garlic — minced
  • 1 lime
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups long-grain white rice
  • 2 1/4 cups chicken broth
  • 1/4 cup cilantro — chopped
  • 15 ounces black beans — one can, drained
  • 1 cup corn
  • 1 cup pico de gallo

Steps

  1. 1

    Toss the 2 pounds chicken thighs with 2 tablespoons chipotle in adobo, 2 teaspoons ground cumin, 3 cloves garlic, the juice of the 1 lime, and 1 1/2 teaspoons kosher salt. Marinate while the rice cooks.

  2. 2

    Cook the 1 1/2 cups long-grain white rice in the 2 1/4 cups chicken broth. When done, fold in the zest and juice of another 1 lime and the 1/4 cup cilantro.

  3. 3

    Heat a large skillet over medium-high. Cook the chicken for 6 minutes per side until charred at the edges and cooked through. Rest 5 minutes, then chop.

  4. 4

    Warm the 15 ounces black beans with a pinch of cumin and salt.

  5. 5

    Build 4 containers: rice, beans, chicken, 1 cup corn, and 1 cup pico de gallo. Keeps 4 days refrigerated; add avocado the day you eat.

Cook it step-by-step

Scaled servings, inline timers, a Lock Screen countdown, and macros logged when you finish — this recipe cooks itself in Thrice.

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