Meal-Prep Cilantro-Lime Chicken Bowls


Prep all four servings of this easy recipe at once for ready-to-eat dinners or packable lunches for the rest of the week. If you don't like a lot of heat, try using mild chili powder, and leave out the jalapeño from the rice.

Prep Time:
45 mins
Total Time:
45 mins
4 servings


  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

  • ¾ teaspoon salt, divided

  • ½ teaspoon chipotle chile powder or mild chili powder

  • ¼ teaspoon ground pepper

  • 3 tablespoons extra-virgin olive oil, divided

  • ¼ cup chopped fresh cilantro

  • 1 medium red onion, sliced

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 2 cups cooked brown rice

  • 1 medium tomato, chopped

  • 1 tablespoon chopped jalapeño pepper (Optional)

  • 1 (15 ounce) can reduced-sodium black beans, rinsed

  • ½ cup crumbled queso fresco (2 1/2 ounces)

  • 1 lime, cut into 4 wedges


  1. Toss chicken with 1/4 teaspoon salt, chipotle (or chili) powder and pepper in a medium bowl. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer the chicken to a clean bowl and let cool slightly. Toss with cilantro and set aside.

  2. Meanwhile, add the remaining 1 tablespoon oil to the pan. Add onion, red pepper, green pepper and 1/4 teaspoon salt. Cook over medium heat, stirring occasionally, until the vegetables have softened and are beginning to brown, 6 to 8 minutes. Reduce heat if vegetables are getting too dark.

  3. Combine rice, tomato, jalapeño, if using, and the remaining 1/4 teaspoon salt in a medium bowl.

  4. To assemble: Divide equal portions of black beans, the chicken mixture, bell pepper mixture and rice mixture among 4 microwave-safe containers. Top each with queso fresco and a lime wedge. Refrigerate until ready to use (up to 4 days).

  5. To reheat, remove the lime wedge. Microwave each container on High for 1 to 2 minutes, or until heated through. Squeeze the lime wedge over the top.


To make ahead: Prepare through Step 4 and refrigerate for up to 4 days.

Nutrition Facts (per serving)

511 Calories
19g Fat
49g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 2 cups
Calories 511
% Daily Value *
Total Carbohydrate 49g 18%
Dietary Fiber 8g 30%
Total Sugars 8g
Protein 37g 74%
Total Fat 19g 24%
Saturated Fat 4g 22%
Cholesterol 93mg 31%
Vitamin A 1629IU 33%
Vitamin C 74mg 82%
Folate 94mcg 24%
Sodium 689mg 30%
Calcium 144mg 11%
Iron 3mg 16%
Magnesium 89mg 21%
Potassium 971mg 21%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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