Meal-Prep Chicken Burrito Bowls with Cilantro-Lime Rice and Two Salsas

By Sprig Originals ✓ · cooked up in Sprig

A build-it-once, eat-it-all-week burrito bowl formula: fluffy cilantro-lime rice, cumin-scented black beans, seared chile-lime chicken thighs, and two salsas — bright pico de gallo and a charred tomatillo salsa verde. Everything cooks in about an hour on a Sunday, stores in separate containers, and assembles into a Tex-Mex bowl in under two minutes.

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp lime juice
• 2 tbsp vegetable oil

• 1.5 cups long-grain white rice
• 1 tbsp vegetable oil
• 2.25 cups water
• 1 tsp kosher salt
• 1 bay leaf
• 3 tbsp lime juice
• 1 tsp lime zest
• 3/4 cup chopped fresh cilantro (leaves and tender stems)

• 1 tbsp vegetable oil
• 1/2 cup finely chopped white onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 2 15-oz cans black beans, drained but not rinsed
• 1/2 cup water or chicken broth
• 1/2 tsp kosher salt

• 3 Roma tomatoes, seeded and diced small
• 1/2 cup finely diced white onion
• 1 jalapeño, seeded and minced
• 1/3 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1/2 tsp kosher salt

• 1 lb tomatillos, husked and halved
• 1 poblano pepper, halved and seeded
• 1 serrano pepper, halved
• 1/2 white onion, cut into thick wedges
• 3 cloves garlic, unpeeled
• 1 tbsp vegetable oil
• 1/2 cup chopped fresh cilantro
• 1 tbsp lime juice
• 3/4 tsp kosher salt

• 1.5 cups shredded romaine or green cabbage
• 1 cup shredded Monterey Jack cheese
• 1 cup corn kernels, thawed if frozen
• 1 avocado, sliced
• 1/2 cup sour cream, thinned with 1 tbsp lime juice
• 1 lime, cut into wedges

Instructions

1. Marinate the chicken first so it works while you cook everything else: in a bowl or zip-top bag, toss the chicken thighs with chili powder, cumin, garlic powder, 1 tsp salt, smoked paprika, cayenne, 2 tbsp lime juice, and 1 tbsp of the vegetable oil. Set aside at room temperature for 20 to 30 minutes (or refrigerate up to 24 hours).
2. Start the salsa verde: heat your broiler to high and arrange the tomatillos (cut side down), poblano, serrano, onion wedges, and unpeeled garlic on a foil-lined sheet pan. Drizzle with 1 tbsp oil. Broil 6 inches from the element for 8 to 12 minutes, until the tops are blistered and blackened in spots and the tomatillos have slumped and released juice. Let cool 10 minutes.
3. Peel the garlic and add everything from the pan — including the juices — to a blender with the cilantro, 1 tbsp lime juice, and 3/4 tsp salt. Pulse to a loose, slightly chunky salsa. Taste and add salt or lime as needed. You'll have about 2 cups; refrigerate in a jar.
4. Make the rice: rinse the rice in a fine-mesh strainer until the water runs mostly clear, then drain well. In a saucepan, heat 1 tbsp oil over medium and toast the drained rice for 2 minutes, stirring, until it smells nutty. Add 2 1/4 cups water, 1 tsp salt, and the bay leaf, bring to a boil, then cover and reduce to the lowest heat. Cook 15 minutes, then remove from heat and rest, covered, 10 minutes.
5. Fluff the rice with a fork, discard the bay leaf, and fold in the lime juice, lime zest, and cilantro. Do this while the rice is hot so the flavor soaks in, then spread it on a plate to cool before storing.
6. Cook the chicken: heat a large cast-iron or heavy skillet over medium-high with the remaining 1 tbsp oil until it just shimmers. Add the thighs in a single layer, without crowding, and sear undisturbed for 5 to 6 minutes until deeply browned. Flip and cook another 4 to 6 minutes, to an internal temperature of 175°F. Work in two batches if needed.
7. Transfer the chicken to a board and rest 5 minutes, then chop into bite-size pieces and toss with any juices left on the board and in the pan.
8. Make the beans in the same skillet: lower heat to medium, add 1 tbsp oil and the chopped onion, and cook 3 to 4 minutes until softened. Add the garlic and cumin and cook 30 seconds. Add the black beans with their clinging liquid, the water or broth, and 1/2 tsp salt. Simmer 8 to 10 minutes, mashing about a quarter of the beans against the pan, until thickened but still saucy.
9. Make the pico de gallo: combine the diced tomatoes, onion, jalapeño, cilantro, 2 tbsp lime juice, and 1/2 tsp salt. Let it sit at least 10 minutes so the onion mellows and the juices come out.
10. To meal-prep: cool everything to room temperature and pack the rice, beans, chicken, and each salsa in separate airtight containers. Refrigerate up to 4 days. Keep lettuce, cheese, corn, and sour cream separate; slice avocado only when serving.
11. To assemble a bowl: reheat 3/4 cup rice, 1/2 cup beans, and about 4 oz chicken in the microwave for 90 seconds to 2 minutes, covered, until steaming. Layer rice, then beans, then chicken in a wide bowl. Top with shredded lettuce, cheese, corn, a big spoon of pico de gallo, a spoon of salsa verde, avocado slices, a drizzle of lime crema, and a lime wedge on the side.

Chef's tips

Nutrition (per serving, estimated)

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