Fit
Burrito bowls are the backbone of a lot of meal-prep routines for one reason: every component holds up for days. Chicken thighs or breasts get rubbed with chili powder, cumin and smoked paprika, then seared hard in a skillet. Rice gets a hit of lime and cilantro. Beans and corn come straight from the pantry and freezer with minimal fuss.
The fresh element is a quick pico de gallo that you make once and spoon on each day. Keep a container of salsa and a little shredded cheese or Greek yogurt on the side, and each bowl tastes like takeout without the wait.
The method
- Cook the rice according to the package directions. When it is done, fluff it with a fork and stir in the lime zest, half the lime juice and half the cilantro.
- Mix the chili powder, cumin, paprika, garlic powder and salt in a small bowl. Pat the chicken dry and rub the spice mix over all sides.
- Heat the oil in a large cast-iron or heavy skillet over medium-high heat. Add the chicken in a single layer and sear without moving for 5 to 6 minutes, until a dark crust forms.
- Flip and cook another 5 to 7 minutes, until the internal temperature reaches 165°F. Transfer to a board and rest for 5 minutes, then slice or chop into bite-size pieces.
- While the chicken rests, warm the black beans and corn in the same skillet for 2 to 3 minutes, scraping up the browned bits for extra flavor. Season with a pinch of salt.
- For the pico de gallo, combine the tomatoes, onion, jalapeño, remaining cilantro, remaining lime juice and a pinch of salt in a bowl.
- Divide the rice, chicken, beans and corn among five containers. Pack the pico de gallo and toppings in small separate containers so the rice stays fluffy.
Coach notes
- Thighs stay juicier over several days of reheating; breasts work if you prefer them, just watch the temperature closely.
- Cool the rice quickly by spreading it on a sheet pan before packing; it reheats better and is safer.
- Add sliced romaine to a bowl just before eating for extra crunch.
Store & reheat
Refrigerate bowls for up to 4 days. Reheat the rice, chicken, beans and corn together for 2 to 3 minutes, stirring halfway, until steaming. Add the cold pico de gallo and toppings after reheating.
*Protein per serving is a rough estimate based on typical ingredient values and will vary with the brands and portions you use. This recipe is for general cooking information and is not medical or nutrition advice. Check labels if you cook for anyone with allergies, and see our disclaimer.
