By This Make-Ahead Chicken & Veggie Burrito Bowls Recipe | Perfect Work Lunch Meal Prep balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Make-Ahead Chicken & Veggie Burrito Bowls Recipe | Perfect Work Lunch Meal Prep captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Make-Ahead Chicken & Veggie Burrito Bowls Recipe | Perfect Work Lunch Meal Prep becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon taco seasoning
1 cup uncooked brown rice or quinoa
2 cups chicken broth or water
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 avocado, sliced (optional, add fresh when eating)
1/4 cup salsa or pico de gallo
1/4 cup shredded cheddar cheese
Fresh cilantro, chopped (optional)
PREPARATION STEPS
Cook the rice/quinoa: In a pot, bring the chicken broth or water to a boil
Add the rice or quinoa, reduce heat, cover, and simmer until fully cooked (about 15-20 minutes)
Fluff with a fork and set aside.
Cook the chicken: Season the chicken breasts with taco seasoning
In a skillet, heat olive oil over medium heat and cook the chicken for about 6-8 minutes per side, until fully cooked
Let it rest for a few minutes, then slice or shred the chicken.
Assemble the bowls: Divide the cooked rice or quinoa among 4 meal prep containers
Top each with an equal portion of sliced chicken, black beans, corn, bell pepper, cherry tomatoes, and shredded cheese.
Add fresh ingredients: When ready to eat, add sliced avocado, salsa, and cilantro to the bowls.
Store and enjoy: These burrito bowls can be stored in the refrigerator for up to 4 days. Reheat in the microwave for a convenient and healthy work lunch.
Time needed: 35 minutes total.
Calories: Approximately 450-500 per bowl.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
