It’s a typical Monday morning, and you’re rushing to get ready for the day while simultaneously trying to come up with a quick and delicious breakfast idea, but somehow burritos always manage to sneak their way to the top of your list. Maybe it’s the versatility or the satisfying crunch of the taco shell, but whatever the reason, today, I’m excited to share with you my favorite Fast Burrito Bowls recipe, the perfect meal prep solution. With a quick and flavorful chicken recipe, mixed with all your favorite burrito toppings, you’ll be in and out of the kitchen in no time and have enough for the rest of the meal prep. Check out our other Mexican-inspired recipe, Meal Prep Chicken Quesadillas, for another satisfying meal option that’s easy to make and fun to customize.
Preheat oven to 400°F (200°C), and place chicken breasts on a baking sheet. Drizzle with olive oil and sprinkle with taco seasoning. Bake in the oven for 20-22 minutes, or until chicken is cooked through.
2
Cook rice according to package instructions and set aside. Slice bell peppers and add to skillet with a small amount of oil, cooking until tender. Add frozen peas and cook until thawed. Set aside.
3
Fluff cooked rice with a fork and mix in shredded cheese. Stir in softened cream cheese until well combined.
4
Serve cooked chicken on top of the rice and vegetable mixture, sprinkle with cilantro, and add fajita-style hot sauce if desired.
5
The meal prep chicken burrito bowls are now ready to serve and can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat as needed and enjoy!
