Meal Prep Pico de Gallo Chicken Burrito Rice Bowls

Spicy homemade pico de gallo and all the burrito bowl fixins’ are piled into these chicken burrito rice bowls that can be meal prepped completely ahead of time!

I LIVE for the meal-prepping game, guys.

I also live for burrito bowls but hey, that’s me and the entire rest of the world, right?

Let’s be honest, a good chicken burrito bowl is KING in meal prep land. You can pile it all in a million containers, you can eat it hot OR cold. (seriously, whatever ya feeling)

Also, it’s topping heavy. Which is honestly all you can ask of an easy-peasy dinner you barely even had to make.

Shall we run through the burrito rice bowls components? It’s a huge exhaustive list and I’m kinda digging it.

1. RICE. Ya gotta have a good base.
2. Chicken ‘n’ beans. It’s just a quick little pan-fry, it’s slightly spicy and slightly amazing.
3. Pico de gallo. I knooooow tomato season is a thing of the past, but get your hands on a few because the pico is what makes these bowls.
4. TOPPERS. Whatever you feel is right, just do it. I’m basic so that means lettuce, cheese, sour cream, and done.

And hey! You can eat it all right then and there or store it in your nifty meal prep containers for kick butt dinners all week.

I’m on team it all right then and there, guys. Not even ashamed.

Save To Recipe Box Saved!

Print Pin

5 from 2 votes

Meal Prep Pico de Gallo Chicken Burrito Rice Bowls

Spicy homemade pico de gallo and all the burrito bowl fixins' are piled into these chicken burrito rice bowls that can be meal prepped completely ahead of time!

This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

Cook ModePrevent your screen from going dark

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

Pico de Gallo

• 3 medium tomatoes, cored and diced into 1-in cubes
• 2 tablespoons lime juice
• 1 medium jalapeno, seeded and finely minced
• 3 tablespoons minced fresh cilantro
• Salt and pepper to taste

Chicken and Rice Bowls

• 2 tablespoons vegetable oil
• 1 lb boneless skinless chicken thighs
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups cooked rice
• Shredded lettuce, shredded cheddar cheese, additional cilantro, and sour cream for serving, optional

Instructions

Pico de Gallo

• In a medium bowl, combine all pico de gallo ingredients. Season with salt and pepper to taste. Transfer to a small container and refrigerate until ready to use.

Chicken and Rice Bowls

• Heat vegetable oil in a medium skillet over medium-high heat. Add chicken and garlic and saute over medium-high heat, stirring occasionally until chicken is no longer pink. Reduce heat to medium and add spices and beans. Continue cooking until heated through. Season with salt and pepper to taste.
• Divide rice between 4 containers and top with chicken bean mixture. If serving meal prep bowls cold, top with pico de gallo and suggested toppings. If serving meal prep bowls hot, store pico de gallo and toppings separate then reheat rice bowls and top with pico de gallo and toppings. Enjoy!

Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven