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Meal-Prep Cilantro-Lime Chicken Bowls

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.


4 servings

Prep Time

45 minutes

Total Time

45 minutes


  • 1pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 3/4teaspoon salt, divided
  • 1/2teaspoon chipotle chile powder or mild chili powder
  • 1/4teaspoon ground pepper
  • 3tablespoons extra-virgin olive oil, divided
  • 1/4cup chopped fresh cilantro
  • 1medium red onion, sliced
  • 1red bell pepper, sliced
  • 1green bell pepper, sliced
  • 2cups cooked brown rice
  • 1medium tomato, chopped
  • 1tablespoon chopped jalapeño pepper (optional)
  • 115-ounce can reduced-sodium black beans, rinsed
  • 1/2cup crumbled queso fresco (2 1/2 ounces)
  • 1lime, 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, jalapeno, 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.


Prepare through Step 4 and refrigerate for up to 4 days.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 511kcal
Carbohydrate Total 49g
Total Sugars 8g
Added Sugars 0g
Fiber 8g
Total Fat 19g
Saturated Fat 4g
Mono Saturated Fat 10g
Cholesterol 93mg
Sodium 689mg
Protein 37g
Potassium 971mg
Calcium 144mg
Chromium 1mcg
Folate 94mcg
Omega-6 2g
Vitamin E 5mg
Zinc 3mg
Vitamin B3 15mg

© Meredith Operations Corporation. All rights reserved. Used with permission.