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Easy High School Burrito Bowl Meal Prep Recipe with Cilantro Lime Rice for Quick Healthy Lunches

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A quick and easy burrito bowl meal prep recipe featuring cilantro lime rice, seasoned chicken, black beans, corn, and fresh veggies. Perfect for busy school mornings or work lunches, this recipe is flavorful, healthy, and keeps well for up to 4 days.

Ingredients

Scale
  • 1 cup long-grain white rice (about 185g), rinsed
  • 2 cups water (480ml) or low-sodium chicken broth
  • 1 lime, zested and juiced
  • 1/2 cup fresh cilantro, finely chopped (about 15g)
  • 1 tablespoon unsalted butter or olive oil
  • Salt to taste
  • 1 pound (450g) boneless, skinless chicken breasts or thighs
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 1 can (15 oz/425g) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 large tomato, diced
  • 1 avocado, sliced or cubed (optional)
  • Shredded lettuce or baby spinach (about 2 cups)
  • Shredded cheese like cheddar or Monterey Jack (optional)
  • Sour cream or Greek yogurt for topping (optional)
  • Hot sauce or salsa for serving (optional)
  • Lime wedges for garnish (optional)

Instructions

  1. Rinse the rice under cold water until it runs clear.
  2. In a medium saucepan, combine the rice and water (or broth) and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and rice is tender.
  3. Remove from heat and let the rice sit covered for 5 minutes.
  4. Stir in the lime zest, lime juice, butter or olive oil, and chopped cilantro. Fluff with a fork to mix evenly.
  5. In a small bowl, combine minced garlic, cumin, smoked paprika, chili powder, salt, black pepper, and olive oil to make the chicken marinade.
  6. Toss the chicken breasts or thighs in the marinade to coat evenly. Let sit for 5-10 minutes if time allows.
  7. Heat a large skillet over medium-high heat. Add a little oil if needed.
  8. Place the chicken in the pan and cook for 5-6 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from heat and let rest for a few minutes before slicing.
  9. Drain and rinse black beans. If using frozen corn, thaw or sauté briefly. Dice tomato, slice avocado, and wash greens.
  10. Optionally warm beans and corn in the skillet with a pinch of salt and pepper.
  11. Divide the cilantro lime rice evenly among 4 meal prep containers.
  12. Top each with sliced chicken, black beans, corn, tomato, and greens.
  13. Add avocado and shredded cheese if using, and leave space for sour cream or Greek yogurt on the side.
  14. Let the bowls cool to room temperature before sealing with lids.
  15. Store in the fridge for up to 4 days. Add fresh avocado or sour cream just before eating.

Notes

Use a trusted rice brand like Lundberg for consistent texture. Rinsing rice well prevents gummy texture. Stir in cilantro and lime juice after cooking to preserve freshness. Pat chicken dry before seasoning for better sear. Store avocado separately to prevent browning. Can substitute chicken with roasted sweet potatoes or mushrooms for vegetarian option. Brown rice can be used but requires longer cooking time (40-45 minutes).

Nutrition

Keywords: burrito bowl, meal prep, cilantro lime rice, healthy lunch, chicken burrito bowl, quick lunch, easy recipe, gluten-free, high protein

Find it online: https://freshforkful.com/easy-high-school-burrito-bowl-meal-prep-recipe-with-cilantro-lime-rice-for-quick-healthy-lunches/