Make-ahead BBQ Chicken Burrito Bowl with corn, black beans, and pico de gallo. Great for lunch or dinner during busy weeks!
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Weekday dinners can be the trickiest to cook. After a long day at work, I don’t want to spend too much time in the kitchen trying to figure out what to make for dinner.
What I do for meal prep isn’t complicated most weeks. I usually cook up some protein like chicken, make a large batch of cereal or homemade beans, roast a few pounds of potatoes, and mix up several jars of sauces and dressings.
During the weekdays, I mix and match these different ingredients with freshly cooked veggies for quick, easy meals — like these grilled chicken burrito bowls. They also make a great lunch!
I usually make my own barbecue sauce because store-bought versions can have too much sugar or vinegar for my liking, but feel free to use another recipe you like or your favorite bottled sauce.
I usually use a reduced-sugar ketchup to make the barbecue sauce less sweet. Don’t skip the Worcestershire sauce either! It makes a big difference in taste.
BBQ Chicken Burrito Bowl
If you’re making this for lunch, put the bowls together in a lunch container, but pack the salad and salsa separately. Heat the bowls, then top with the salad and salsa.
ingredients
- For the BBQ Sauce (or substitute 3/4 to 1 cup bottle sauce):
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1 cup of ketchup
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1/2 cup tomato sauce
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2 tablespoons distilled white vinegar (apple cider vinegar works too)
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2 tablespoons Worcestershire sauce
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1 tbsp honey (light brown sugar or maple syrup works too)
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2 1/2 teaspoons bell peppers
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1/2 teaspoon granulated garlic
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1/2 teaspoon salt
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1/4 teaspoon ground cumin
- For the burrito shells:
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1 pound (450 g) chicken breasts (or substitute 2 cups cooked, shredded chicken)
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4 cups chicken broth or water to cook the chicken
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1 cup uncooked brown rice (or substitute 3 cups of cooked rice)
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1 1/4 cup fresh or frozen corn kernels
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1 15-ounce (425 g) can black beans, drained and rinsed
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6 to 8 romaine lettuce leaves, cut into strips
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1 cup pico de gallo or your favorite salsa
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1 cup shredded cheddar or Monterey Jack cheese, optional
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Shredded tortilla chips for sprinkling
method
Preliminary steps:
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Make the Barbecue Sauce (or substitute 3/4 to 1 cup bottle sauce):
Mix all the ingredients for the BBQ sauce (ketchup to cumin) in a saucepan and heat over medium-high heat. When the sauce begins to bubble, reduce the heat to low and simmer for 5 minutes, stirring frequently. (This sauce will splatter everywhere as it heats up. Be prepared to wipe down your stovetop and countertops after cooking!) Remove from heat.
You should have about 1 2/3 cups of sauce. The sauce will keep refrigerated for 1 to 2 weeks.
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Cook the chicken (or substitute 2 cups shredded cooked chicken):
Place the chicken breasts in a 4 quart or larger saucepan with a lid and pour over the chicken broth. The chicken should be about 1 inch covered; add additional broth or water if needed. Place on high heat and bring to a boil. Reduce the heat to low, cover and cook for 10 minutes. Check to see if the chicken is cooked through and reads 165F at the thickest part. Cook for a few more minutes if necessary. Using tongs, place the cooked chicken breasts on a cutting board to cool briefly.
When the chicken has cooled, cut the meat into bite-sized pieces. Store in an airtight container in the refrigerator for up to 5 days.
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Cook the rice (or substitute 3 cups of cooked rice):
Combine the rice with 1/2 teaspoon salt and 2 cups water (or enough to cover about 1 inch). Bring to a simmer over medium-high heat, then reduce the heat and cover. Cook until rice is tender, 35 to 45 minutes (or according to package directions). Check occasionally and add more water if the pan seems dry before cooking the rice.
Cool the cooked rice and then transfer it to a storage container. Store in the fridge for up to 5 days.
To assemble the burrito bowls:
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Toss the chicken with the barbecue sauce:
Heat the barbecue sauce in a small skillet or skillet over medium-high heat for a few minutes. Add the shredded chicken and stir to coat with the barbecue sauce. Leave the chicken in the pan until heated through, about 2 to 3 minutes. turn off the heat.
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Warm up corn and beans:
Heat the corn and black beans together or separately in a skillet or skillet over medium-high heat, 2 to 3 minutes. Add a pinch of salt to your corn and beans and turn off the heat.
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Warm the rice in the microwave or in a pan:
If using the microwave, pour the rice into a large bowl and cover with a damp paper towel. Microwave the rice on high for about 1 minute. Check if the rice is warmed through. If it’s still cold in spots, stir and continue to microwave in 15-second intervals until the rice is cooked to your liking.
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Assemble the burrito shells:
Divide rice, chicken, corn, beans, romaine lettuce and pico de gallo into 4 bowls. Sprinkle with cheese if using, then mash up a few tortilla chips on top of each bowl for extra crunch.
