Published: 8/26/2021 10:49 UTC

Meal type: Lunch, Dinner

Free from: Gluten, Dairy, Fish, Celery, Nuts, Sugar, Eggs

Burrito Bowl

Cilantro Lime Rice, Grilled Marinated Chicken, black beans, and fresh salsa for multiple days
Published by Aviv Albeg




  • 0.33 lbs boneless chicken skinless breast
  • 0.06 cups olive oil
  • 0.08 cups lime juice
  • 0.25 tspn honey
  • 0.06 teaspoon cumin
  • 0.5 cloves garlic minced
  • 0.06 cups water
  • 0.38 tspn smoked paprika
  • 0.25 tspn onion powder
  • 0.5 chili powder
  • 0.75 cups rice
  • 0.08 cup cilantro
  • 1 lime
  • 1 salt and pepper
  • 4.6 oz black beans
  • 2 oz of corn kernels
  • 2 oz of salsa


  1. to prepare the marinade, pour the lime juice, olive oil and water into a large resealable bag. Add the garlic, honey, salt, cumin, smoked paprika, onion powder and chili powder.
  2. Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in fridge - marinate at least 30 minutes or up to 8 hours.
  3. Preheat a grill, grill pan or skillet over medium high heat. Add the chicken and cook for 5-6 minutes on each side or until cooked through.
  4. Chop the cooked chicken into bite sized pieces.
  5. Place the rice or quinoa in a large bowl; add the cilantro, lime juice and salt and pepper to taste; toss to coat the rice evenly.
  6. Divide the rice between meal prep containers(1 per serving). Arrange the chicken, beans, corn and salsa on top. Cover and store in the refrigerator until ready to heat and serve.

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