These meal-prepped chicken burrito bowls combine seasoned chipotle chicken thighs with cilantro-lime rice, fresh pico de gallo, and guacamole in six ready-to-eat portions. They store for up to 4 days, making them ideal for weekday lunches or dinners.
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Trim any excess fat from the chicken thighs and place them in a large bowl.
Add the oil, water, and chipotle marinade mix to the chicken. Use your hands to mix until the chicken is evenly coated.
Cover the bowl and refrigerate for at least one hour.
While the chicken marinates, prep the vegetables. Finely dice the red onion, seed and dice the jalapeños, dice the Roma tomatoes, and finely chop the cilantro.
To make the guacamole, scoop the flesh of six ripe avocados into a large bowl.
Add 1/2 cup of the diced red onion, a hefty pinch of cilantro, about 2-3 tablespoons of lime juice, and salt to the avocados.
Mash with a potato masher until you reach your desired consistency. Taste and adjust seasoning as needed.
To make the pico de gallo, combine the diced tomatoes, diced jalapeños, 1 cup of diced red onion, and a hefty pinch of cilantro in a bowl. Reserve some cilantro for the rice.
Add about 1/4 cup of lime juice and salt to taste. Toss to combine, then store in an airtight container in the refrigerator.
Thoroughly rinse 1 lb of white rice and cook it in a rice cooker with the appropriate amount of water.
Cook the marinated chicken in a skillet over medium-high heat for 5-6 minutes per side, until cooked through. Work in batches to avoid overcrowding the pan.
As the chicken is cooked, transfer it to a bowl and cover with foil to rest.
While the chicken cooks, shred the block of Monterey Jack cheese.
Warm the seasoned black beans. For a smoother sour cream, stir the entire tub vigorously until creamy.
Once the rice is done, add 1/4 cup of lime juice, the remaining chopped cilantro, and salt to taste. Gently fold everything together.
Chop the rested chicken into bite-sized pieces and toss it in the bowl with its resting juices.
To assemble the meal prep bowls, divide the cilantro lime rice, black beans, and chopped chicken evenly among six containers. Seal and refrigerate.
When ready to serve, reheat a bowl and top with pico de gallo, sour cream, shredded cheese, and guacamole.
Store assembled bowls in airtight containers for up to 4 days. Keep guacamole in a separate container with lime juice and plastic wrap pressed to surface. Reheat in microwave (2–3 minutes covered) or 350°F oven (10 minutes covered with foil).
Yes, but thighs stay moister during storage and marinade absorption. Breasts will work if you don't overcook them—check doneness at 165°F internal temperature.
Assemble and store up to 4 days in airtight containers. Keep guacamole separate until serving to prevent browning, or add lime juice and press plastic wrap directly onto its surface.
Yes, freeze up to 3 months without guacamole. Thaw overnight in the fridge and reheat in a microwave (2–3 minutes per bowl) or 350°F oven (10 minutes).
This recipe easily doubles or halves. Maintain the marinade-to-chicken ratio (1 packet per 2.5 lbs) and adjust rice and toppings proportionally.
Microwave covered with a damp paper towel (2–3 minutes), or reheat in a 350°F oven for 10 minutes covered with foil to retain moisture.
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