Meal Prep Chipotle Chicken Bowls

You know what I don’t love? Spending $15 on a bowl at Chipotle. You know what I DO love? …Chipotle. So, that’s why I decided to meal prep these bowls which are better than the Chipotle chicken bowls (in my humble opinion!) They’re better because you know every ingredient that goes into them and they taste just like the real thing! They are also great for heating up in a container and enjoying for lunch all week long because, yum.

I like these because they are a healthier option and gluten-free without sacrificing flavor. You can also customize them to your liking: for garnishing and topping, you can choose whatever you want and adjust to your taste, which we love. Preparing this dish took me around an hour, but it’s easy because it’s a sheet pan situation.

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4 boneless, skinless chicken breasts
4 bone-in, skin-on chicken thighs
1 recipe chicken marinade
Avocado or olive oil
1tsp garlic powder
1tsp onion powder
1tsp smoked paprika
1/2tsp cumin
Kosher salt to have on hand fro seasoning
1can black beans, drained and rinsed
2 bell peppers, sliced
2 red onions, sliced
1bag frozen corn, thawed
2cups long grain white rice
1/2cup chopped fresh cilantro
3 limes , juiced and zested
Avocados (half an avocado, sliced for topping when serving)
Sour cream for topping (optional)
Shredded Mexican cheese for topping (optional
Scallions for topping (optional)
2tsp garlic powder
For the chicken marinade:1/4 cup adobo sauce (from a can of chipotles in adobo)
2tsp onion powder
2tsp ground cumin
1tsp salt



In a bowl, whisk together the adobo sauce, garlic powder, onion powder, ground cumin, and salt.
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Add the chicken breasts and thighs to the bowl and turn to coat evenly in the marinade. Let marinate in the fridge for at least 30 minutes.
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Preheat oven to 425°F
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While the chicken is marinating, prepare the vegetables, then toss together with the black beans on a sheet pan with a drizzle of olive oil or cooking spray. Season with garlic powder, paprika, onion powder and cumin.
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Place the marinated chicken on a baking sheet. Roast on the top rack in the oven for 20-25 minutes. Place the vegetables on the middle or bottom rack. Roast until the chicken is cooked through and the vegetables are tender and slightly browned. The beans should be lightly crispy
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While they roast, cook the rice according to package instructions. Add it to a large bowl, and mix with chopped cilantro, lime juice, a pinch of salt and a pinch o cumin.
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Let the rice cool before packing in a sealed container. Let the chicken and vegetables also cool before packing in a sealed container.
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When serving, microwave the rice with the chicken and veggies until warm. Then garnish each bowl with sliced avocado, a dollop of sour cream, and a sprinkle of cheese. Top with herbs.
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