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Sliced chipotle chicken, charred corn, black beans, and cilantro-lime rice arranged in a glass meal prep container

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Chipotle Chicken & Charred Corn Meal Prep Bowls

Recipe by Ailene

These high-protein burrito bowls swap out water for chicken bone broth to give the cilantro-lime rice a massive savory upgrade and a bump in macros. By searing the chicken cutlets first, then tossing frozen corn directly into the hot, spiced pan drippings, you build incredible smoky flavor without dirtying another skillet—perfect for a week’s worth of lunches that actually hold up in the fridge.

  • Total Time40 minutes
  • Yield4 bowls (serves 4) 1x
  • DietHigh-Protein

Ingredients

Scale

Chipotle Chicken

  • 1 ¾ pounds (800g) boneless, skinless chicken breasts, sliced horizontally into thin cutlets
  • 2 tablespoons minced chipotle peppers in adobo sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil, plus 1 tablespoon for the skillet
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt

Bone Broth Cilantro-Lime Rice

  • 1 ¼ cups (250g) long-grain white rice or jasmine rice, rinsed well
  • 1 ¾ cups (420ml) chicken bone broth
  • ½ teaspoon kosher salt
  • 1 medium lime, zested and juiced
  • ⅓ cup (15g) fresh cilantro, finely chopped

Bowl Assembly

  • 1 (15-ounce / 425g) can black beans, rinsed and drained
  • 1 ½ cups (200g) frozen sweet corn (no need to thaw)
  • 2 romaine hearts, chopped
  • 1 pint (300g) cherry tomatoes, halved
  • ½ small red onion, finely diced
  • 1 large avocado (save to slice just before serving)

Instructions

  1. Cook the rice: In a medium saucepan, combine the rinsed rice, bone broth, and kosher salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to the lowest setting, cover tightly, and simmer for 15 to 18 minutes, or until the liquid is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Uncover, fluff with a fork, and stir in the lime zest, lime juice, and chopped cilantro. Set aside.
  2. Marinate the chicken: While the rice simmers, place the chicken cutlets in a large bowl. Add the minced chipotle peppers, lime juice, 1 tablespoon of olive oil, cumin, garlic powder, and kosher salt. Toss well to coat the chicken completely.
  3. Sear the chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken cutlets in a single layer (work in two batches if necessary to avoid crowding). Cook for 4 to 5 minutes per side, until nicely browned and the internal temperature reaches 165°F (74°C). Transfer the chicken to a cutting board to rest, leaving the spices and pan drippings in the skillet.
  4. Char the corn: Return the empty skillet to medium-high heat. Add the frozen corn directly to the hot pan. Cook undisturbed for 2 minutes so it can pick up a sear, then stir and cook for another 2 to 3 minutes until the corn is charred in spots and has soaked up the leftover chipotle fond. Remove from the heat.
  5. Chop and assemble: Dice the rested chicken into bite-sized pieces. Set out four meal-prep containers. Divide the cilantro-lime rice, chopped romaine, black beans, charred corn, cherry tomatoes, diced red onion, and diced chicken evenly among the containers. Keep the avocado whole and slice it fresh over the bowls just before eating.

Notes

  • Why it works: Swapping whole diced tomatoes for halved cherry tomatoes is a meal-prep game changer; cherry tomatoes contain their juices much better, preventing the romaine and rice from getting soggy after a few days in the fridge.
  • Meal prep storage: These bowls will keep in airtight containers in the refrigerator for up to 4 days. Leave the avocado out of the containers and add it fresh right before eating so it doesn’t brown.
  • Reheating tip: If you prefer warm chicken and rice but crisp lettuce, portion the romaine and tomatoes into a separate small bag or compartment so you can microwave the base ingredients on their own.

Nutrition (per serving — estimates)

Calories: 710 | Total Carbs: 77g (Fiber: 15g, Sugar: 6g) | Fat: 18g (Saturated: 3g) | Protein: 60g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course, Meal Prep
  • Method: Stovetop
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1 loaded bowl
  • Calories: 710
  • Sugar: 6g
  • Fat: 18g
  • Saturated Fat: 3g
  • Carbohydrates: 77g
  • Fiber: 15g
  • Protein: 60g

Find it online: https://foodtrackergirl.com/2026/07/26/chipotle-chicken-meal-prep-bowls-with-bone-broth-rice/