In my kitchen, I love crafting a Southwest Bowl filled with tender chicken seasoned with paprika, garlic powder, and chili powder. Combined with vibrant red and green bell peppers, black beans, corn, and salsa, this dish offers a lively mix of textures that keeps your dinner high protein and satisfying.

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I recently discovered an awesome take on a quick meal prep favorite that brings all the bold flavors of the southwest without too much fuss. I start by sautéeing bite-size chicken pieces in olive oil seasoned with garlic powder, chili powder, paprika, and a hint of cumin, which makes it a perfect high protein meal option.

Then I layer everything over a bed of long-grain rice cooked in broth, adding in black beans, corn, diced red and green bell peppers, and chopped red onion. I top it all with a generous scoop of salsa and a sprinkle of shredded cheese, then finish off with a squeeze of lime juice and fresh cilantro.

This chicken meal prep dish pays homage to healthy bowls and burrito bowls recipes that are both Whole 30 friendly and designed to keep your lunch or dinner interesting, even when you’re super busy. Its a simple recipe thats full of flavor!

Why I Like this Recipe

1. I love how the spices on the chicken make it super flavorful; the garlic powder, chili powder, paprika and cumin just come together in a way that makes every bite exciting.
2. I really like this recipe because its easy to throw together even on the busiest days. I can quickly cook the rice, prep the veggies and then toss everything in one bowl, which is awesome for meal prep.
3. I appreciate that its a balanced meal; it has protein from the chicken, good carbs from the rice and beans, plus all the vitamins from the peppers and onions.
4. I enjoy the fact that I can easily mix it up each time by adding extras like avocado or a splash more lime juice, making it feel fresh every time I make it.

Ingredients

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Chicken: Lean protein that builds muscles and keeps you full throughout the day.
Rice: Carbohydrate-rich base that gives energy and a satisfying texture.
Black Beans: High in fiber and protein, helping with digestion and satiety.
Corn: Naturally sweet, adding flavor and extra fiber to the meal.
Salsa: A tangy, spicy kick loaded with vitamins to brighten each bite.
Avocado: Creamy and rich in healthy fats, perfect for a smooth texture.
Lime and Cilantro: Zesty and fresh, balancing flavors with a bright note.
Olive Oil: Healthy fat essential for sautéing and enhancing overall taste.

Ingredient Quantities

1.5 lbs boneless chicken breasts, cut into bite size pieces

1 tbsp olive oil

1 tsp garlic powder

1 tsp chili powder

1 tsp paprika

1/2 tsp ground cumin

Salt and pepper to taste

1 cup long-grain rice (white or brown) cooked in 2 cups water or broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (frozen or canned)

1 red bell pepper, diced

1 green bell pepper, diced

1 small red onion, chopped

1 cup salsa of your choice

1/2 cup shredded cheddar or monterey jack cheese

1 avocado, diced (optional)

1 lime, juiced

1/4 cup chopped fresh cilantro

How to Make this

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1. Start by cooking your rice in 2 cups of water or broth according to the package instructions while you prep the other ingredients.

2. In a large bowl, toss the bite size chicken pieces with 1 tbsp of olive oil, 1 tsp garlic powder, 1 tsp chili powder, 1 tsp paprika, 1/2 tsp ground cumin, and a good pinch of salt and pepper.

3. Heat a large skillet over medium-high heat and cook the chicken until its nicely browned and cooked through, about 6-8 minutes.

4. While the chicken is cooking, dice the red and green bell peppers and chop the small red onion.

5. Once the chicken is nearly done, add the diced peppers and onion to the skillet and cook for another 3-4 minutes until they start to soften.

6. In a small pot or in the microwave, gently warm the drained and rinsed black beans and the 1 cup of corn kernels until heated through.

7. When everything is ready, start assembling your bowls with the cooked rice as the base, then add the chicken and veggies mixture.

8. Top the bowl with the warmed beans and corn, pour over 1 cup of your favorite salsa, and sprinkle with 1/2 cup shredded cheddar or monterey jack cheese.

9. Finally, garnish with 1/4 cup chopped fresh cilantro, drizzle with the juice of 1 lime, and if you like add the diced avocado on top. Enjoy or pack up for meal prep!

Equipment Needed

1. A medium saucepan (or rice cooker) with lid for cooking your rice
2. A large mixing bowl for tossing the chicken in spices and oil
3. A large skillet to brown the chicken and sauté the vegetables
4. A cutting board for dicing the peppers and chopping the onion
5. A sharp knife for cutting all your veggies and chicken into bite size pieces
6. A small pot or microwave-safe bowl to warm the black beans and corn
7. A spatula or pair of tongs to stir and flip the ingredients in the skillet
8. Measuring cups and spoons for getting the right amounts of spices, rice, and liquid
9. A can opener for the black beans
10. Serving bowls to put everything together once it’s all done

FAQ

Q: How do i ensure the chicken is fully cooked?

A: Make sure the chicken pieces are browned and no longer pink in the middle. Cook them on medium high heat until they reach an internal temperature of 165°F.

Q: Can i use a different type of rice for better flavor?

A: Sure, you can use brown rice for a nuttier taste or even quinoa if you want a protein bump.

Q: Is it okay to substitute the black beans with another bean?

A: Yeah, you can swap the black beans for pinto beans or kidney beans if that’s what you have on hand.

Q: How do i store these burrito bowls?

A: The bowls can be kept in airtight containers in the fridge for up to 3 days. Just heat them up well before eating.

Q: Can i add more spice to this recipe?

A: Totally, if you love heat, try adding extra chili powder, hot sauce, or diced jalapeños for an extra kick.

Easy Southwest Chicken Burrito Bowls (Meal Prep) Recipe Substitutions and Variations

Instead of boneless chicken breasts, try using turkey breast or even lean pork tenderloin if thats what you have.
If you dont have olive oil, a neutral oil like vegetable or canola oil works just fine.
For red bell pepper, you can sub in yellow or orange bell pepper, they still add a nice sweet crunch.
If you dont have cheddar cheese, pepper jack is a good alternative for an extra bit of spice.
Don’t have fresh cilantro? Parsley can be used to add some green colour and a mild herby flavor.

Pro Tips

1. Try letting the chicken marinate in the spices for at least 10 minutes before cooking so that it really soaks in all the flavors.
2. When you add the veggies, make sure they don’t overcook, or they can get mushy, so add them last few minutes only.
3. For extra flavor, consider warming up your beans and corn with a little extra seasoning – even a pinch of extra cumin or salt can liven them up.
4. If you’re using brown rice, check that it’s fully cooked because sometimes it takes a bit longer than the white rice, so keep an eye out.

Easy Southwest Chicken Burrito Bowls (Meal Prep) Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. A medium saucepan (or rice cooker) with lid for cooking your rice
2. A large mixing bowl for tossing the chicken in spices and oil
3. A large skillet to brown the chicken and sauté the vegetables
4. A cutting board for dicing the peppers and chopping the onion
5. A sharp knife for cutting all your veggies and chicken into bite size pieces
6. A small pot or microwave-safe bowl to warm the black beans and corn
7. A spatula or pair of tongs to stir and flip the ingredients in the skillet
8. Measuring cups and spoons for getting the right amounts of spices, rice, and liquid
9. A can opener for the black beans
10. Serving bowls to put everything together once it’s all done

Ingredients

1.5 lbs boneless chicken breasts, cut into bite size pieces
1 tbsp olive oil
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1/2 tsp ground cumin
Salt and pepper to taste
1 cup long-grain rice (white or brown) cooked in 2 cups water or broth
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (frozen or canned)
1 red bell pepper, diced
1 green bell pepper, diced
1 small red onion, chopped
1 cup salsa of your choice
1/2 cup shredded cheddar or monterey jack cheese
1 avocado, diced (optional)
1 lime, juiced
1/4 cup chopped fresh cilantro

Directions

Start by cooking your rice in 2 cups of water or broth according to the package instructions while you prep the other ingredients.
In a large bowl, toss the bite size chicken pieces with 1 tbsp of olive oil, 1 tsp garlic powder, 1 tsp chili powder, 1 tsp paprika, 1/2 tsp ground cumin, and a good pinch of salt and pepper.
Heat a large skillet over medium-high heat and cook the chicken until its nicely browned and cooked through, about 6-8 minutes.
While the chicken is cooking, dice the red and green bell peppers and chop the small red onion.
Once the chicken is nearly done, add the diced peppers and onion to the skillet and cook for another 3-4 minutes until they start to soften.
In a small pot or in the microwave, gently warm the drained and rinsed black beans and the 1 cup of corn kernels until heated through.
When everything is ready, start assembling your bowls with the cooked rice as the base, then add the chicken and veggies mixture.
Top the bowl with the warmed beans and corn, pour over 1 cup of your favorite salsa, and sprinkle with 1/2 cup shredded cheddar or monterey jack cheese.
Finally, garnish with 1/4 cup chopped fresh cilantro, drizzle with the juice of 1 lime, and if you like add the diced avocado on top. Enjoy or pack up for meal prep!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.