5-Day Chipotle-Style Chicken Burrito Bowls for Easy Budget Meal Prep
These Chipotle-style chicken burrito bowls are my go-to budget grain bowl meal prep for 5 days of easy, flavourful lunches or dinners. One Sunday batch, five satisfying meals, all for under three dollars a serving.
By AmeliaUpdated 
Cooking times can vary by equipment and ingredient size. Use the visual cues in the instructions and adjust seasoning to taste.
Method
Marinate the Chicken
In a large bowl, combine the minced chipotle peppers, adobo sauce, garlic, olive oil, cumin, smoked paprika, oregano, salt, black pepper, and lime juice. Add the chicken thighs and toss until fully coated. Let the chicken marinate for at least 20 minutes at room temperature, or up to overnight in the fridge.
Cook the Rice
Bring the chicken broth to a boil in a medium pot. Add the rice, stir once, and reduce the heat to low. Cover and cook for 18 minutes until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork. Allow to cool completely before storing.
Season and Warm the Beans
In a small saucepan over medium heat, add the drained black beans along with the cumin, garlic powder, and a pinch of salt. Stir and cook for 5 to 7 minutes until heated through and fragrant. Remove from heat and set aside to cool.
Cook the Chicken
Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken thighs and cook for 6 to 7 minutes per side, until charred at the edges and cooked through to an internal temperature of 165F. Remove from the pan and rest for 5 minutes before slicing into strips.
Prep the Corn
If using canned corn, drain it well. If using frozen, thaw and pat dry. For extra flavour, toss the corn into the same hot skillet used for the chicken and cook for 3 to 4 minutes until lightly charred. Set aside to cool.
Assemble the Bowls
Divide the cooled rice evenly among five meal prep containers. Top each one with an equal portion of sliced chicken, seasoned black beans, and charred corn. Add a small scoop of shredded cheese to each bowl. Keep pico de gallo, sour cream, and fresh cilantro in separate small containers to add fresh each day.
Store and Reheat
Seal all containers and refrigerate for up to 5 days. When ready to eat, microwave the main bowl for about 2 minutes, stirring once halfway through. Add a tiny splash of water if the rice looks dry before heating. Add your fresh toppings after heating and enjoy.
Frequently asked questions
Can I use canned chipotle peppers or do I need a special sauce?
Canned chipotles in adobo sauce are exactly what you want here. They are usually in the international aisle at most grocery stores and cost about two dollars. You only need a couple of peppers and a spoonful of the sauce, so the rest of the can freezes well in an ice cube tray for next time.
How do I keep the rice from getting hard in the fridge?
Let the rice cool completely before sealing the containers. Packing it while hot traps steam and makes it gummy. A tight-fitting lid also helps keep the texture from drying out. The splash of water trick during reheating really does make a difference.
Is this actually budget-friendly or just called that?
A full batch using chicken thighs, dried beans, rice, one can of chipotles, and basic pantry spices runs me about twelve to fourteen dollars total depending on where I shop. Divided across five servings that is well under three dollars a bowl. That is a real number, not a marketing claim.
Can I meal prep this without a lot of kitchen equipment?
You need one large skillet or grill pan, a medium pot for the rice, and a pot for the beans if using dried. That is it. No fancy tools required. A sharp knife and a cutting board and you are sorted.
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