Meal-Prep Chili-Lime Chicken Bowls

Skip takeout and whip up these equally delicious and easy-to-make burrito bowls at home. They're great for a fast and easy dinner or a healthy meal to pack for work throughout the week.

Prep Time:
25 mins
Additional Time:
5 mins
Total Time:
30 mins
8 cups

How to Prep Your Ingredients

The key to successful meal prepping is having all of your ingredients measured, peeled, chopped and cooked before assembling into containers. Follow these easy steps for prepping your ingredients:

Cook the Quinoa

Quinoa is a quick-cooking whole grain with a nutty taste. This step-by-step guide with photos shows you how to cook quinoa three different ways: on the stovetop, in a rice cooker and in the Instant Pot.

Cook the Brown Rice

A simple ratio is all you need to make perfect brown rice every time: 1 cup of brown rice to 2 1/2 cups of water. Follow our method on how to cook brown rice perfectly on the stovetop. You can also use instant brown rice to save time.

Make the Chili-Lime Chicken

This easy chili-lime chicken takes about 15 to 18 minutes to cook in the oven. The chicken is roasted on a foil-lined baking sheet, making cleanup a breeze after cooking.

Julienne the Jicama

Jicama is a nutrient-dense root vegetable that's sweet and crunchy. You'll need to cut off the thick brown skin using a sharp knife (a vegetable peeler likely won't cut deep enough) before cutting. To julienne jicama, slice them into rounds about 1/4-inch thick, stack about 3 to 4 rounds, then slice the rounds into thin, matchstick-size pieces.

How to Serve

To reheat, microwave on High until warm. Serve with diced avocado, lime wedges and hot sauce.

Additional reporting by Jan Valdez


  • 1 cup cooked quinoa

  • 1 cup cooked brown rice

  • 1 pound cooked Chili-Lime Chicken (see Associated recipe)

  • 1 cup julienned jicama

  • 1 cup frozen corn, thawed

  • 1 cup pico de gallo

  • 1 avocado, diced

  • ½ cup chopped fresh cilantro

  • Lime wedges

  • Hot sauce, such as Cholula


  1. Combine quinoa and rice; divide among 4 single-serving containers with lids. Top with chicken, jicama, corn, pico de gallo and cilantro, dividing evenly. Seal the containers and refrigerate for up to 4 days. Serve with diced avocado, lime wedges and hot sauce.

To make ahead

Refrigerate covered containers for up to 4 days.

Associated Recipe

Meal-Prep Curried Chicken & Chili-Lime Chicken

Nutrition Facts (per serving)

413 Calories
14g Fat
47g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 413
% Daily Value *
Total Carbohydrate 47g 17%
Dietary Fiber 9g 32%
Total Sugars 8g
Protein 29g 57%
Total Fat 14g 18%
Saturated Fat 2g 11%
Cholesterol 57mg 19%
Vitamin A 687IU 14%
Vitamin C 18mg 20%
Folate 89mcg 22%
Sodium 567mg 25%
Calcium 59mg 5%
Iron 3mg 15%
Magnesium 92mg 22%
Potassium 641mg 14%

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.

Related Articles