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!
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!