Meal Prep BBQ Chicken Burrito Bowl
What makes a good meal prep burrito bowl? It has to be fresh, filling, and just as delicious on day three as it was on day one. That’s why we developed this Meal Prep BBQ Chicken Burrito Bowl — a BBQ chicken bowl that never turns dry, even after a few days in the fridge, while still packing in over 70g of protein. If you’re after a high-protein burrito bowl that holds up to real life, this one’s for you.
The magic of this chicken burrito bowl recipe is in the layers: sweet-smoky shredded BBQ chicken, homemade pico de gallo, and a creamy burrito bowl sauce that ties it all together. It’s one of our favorite lunch preps for busy weeks — quick to make on a Sunday and perfect for work, uni, or school.
Below, we’re sharing our full recipe for this BBQ chicken burrito bowl, plus our best tips on storing, reheating, and prepping it like a pro.
Nutrition (Per Serving – Recipe Makes 1 Serving)
|
Calories |
Carbs |
Fat |
Protein |
|---|---|---|---|
|
731 kcal |
82 g |
8 g |
71 g |
Calories and macronutrients are per serving and are approximate. Actual values may vary depending on the specific ingredients used. For informational purposes only.
Why Choose This Meal Prep BBQ Chicken Burrito Bowl?
High-Protein, Low Effort
This high-protein burrito bowl delivers over 70g of protein without spending hours in the kitchen. It’s exactly what we reach for after a workout, or whenever we’re craving a satisfying BBQ chicken bowl. No fancy techniques or equipment needed.
Sweet & Smoky Flavor
What sets this meal prep burrito bowl apart from a classic chicken burrito bowl? The BBQ sauce. That sweet-smoky depth transforms shredded chicken into something so much more exciting, turning every bite into a little flavor bomb you just won’t find in a plain burrito bowl recipe.
Meal Prep Friendly
We always prep the components separately — rice, beans, and chicken each in their own container. For the pico de gallo, we keep tomatoes apart from the onions and jalapeños. Tomatoes release liquid fast, and nobody wants soggy salsa. This way, everything stays fresh and crisp for up to 4 days.
Fresh Instead of Bland
Homemade pico de gallo is the secret weapon here. It brings crunch, acidity, and brightness that store-bought or rushed bowls usually lack, cutting through the richness of the BBQ chicken and dressing so the whole bowl doesn’t just taste like sauce.
What You Need for This Recipe
Here you can see the ingredients for this meal prep BBQ chicken burrito bowl. See the recipe card below for the full list of ingredients with all quantities.
Ingredients Explained
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Cooked Shredded Chicken Breast: the protein base—it soaks up the BBQ sauce beautifully, and we like using already cooked and seasoned chicken to save time on busy days.
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BBQ Sauce: brings the sweetness and smokiness, and keeps the chicken nice and juicy.
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Apple Cider Vinegar: our little secret—just a splash balances out the sweetness of the BBQ sauce perfectly.
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Skyr or Greek Yogurt: the base for a light burrito bowl dressing that also sneaks in some extra protein.
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Dijon Mustard & Lime Juice: these give the burrito bowl sauce more depth and freshness.
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Tomatoes, Red Onion, Jalapeños & Parsley: finely chopped and combined, they come together into a fresh, homemade pico de gallo that keeps the whole bowl feeling light.
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Cooked Rice: a neutral base that soaks up all that sauce and dressing so well.
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Kidney Beans: add fiber and pair perfectly with the BBQ chicken.
- Corn: brings a little natural sweetness and crunch to every bite.
Recipe Variations
You can easily customize this meal prep BBQ chicken burrito bowl recipe to match your own taste.Â
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Chicken: short on time? Rotisserie chicken, leftover grilled chicken, or even pulled turkey work as easy shortcuts.
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Rice: jasmine rice, basmati, brown rice, or even microwave rice all work well here. Use whatever you’ve got on hand for your chicken burrito bowl.
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Beans: not a kidney bean fan? Black beans or pinto beans make a great swap and work just as well in this protein burrito bowl.
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Jalapeños: skip them for a milder pico de gallo, or add extra if you like it hot.
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Extra Freshness: finish your bowl with an extra squeeze of fresh lime juice right before serving — that’s the restaurant-style touch that makes a real difference.
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Extra Crunch: add some shredded lettuce or a handful of crushed tortilla chips right before digging in.
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Avocado: top your BBQ chicken burrito bowl with sliced avocado for more creaminess.
- Cheese: a little grated cheddar on top adds extra flavor and even more protein to your high-protein burrito bowl.
Any changes to the ingredients may affect the macronutrient values. If you modify the recipe, the nutritional values should be recalculated accordingly.
How to Make This Burrito Bowl
Steps 1–4: Warm the BBQ Chicken
We start by heating the shredded chicken with BBQ sauce and apple cider vinegar in a pan. If it looks a bit dry, add a small splash of water. Stir until the sauce turns glossy and coats every piece of chicken evenly.
Steps 5–8: Prepare the Pico de Gallo
Combine all the pico de gallo ingredients in a bowl and toss to combine. We like to let it sit for a few minutes—this really lets the tomatoes and onion release their flavor and makes the whole mix taste fresher.
Steps 9–10: Mix the Dressing
Next, we whisk all the burrito bowl dressing ingredients together until smooth and creamy. Give it a taste and adjust if needed, then set it aside while we prep the rest of the bowl.
Steps 11–14: Assemble the Bowl
We heat up our pre-cooked rice and fluff it with a fork so there are no clumps, then use it as the base for our bowl. Now for the fun part: layer on the BBQ chicken, beans, and corn, then finish everything off with a generous scoop of pico de gallo and a drizzle of dressing. Your BBQ chicken burrito bowl is ready to enjoy.
JuicyMacros Recipe Tip
- Temperature control: don’t cook the BBQ chicken over high heat—the sauce should gently thicken and cling to the chicken, not caramelize or burn. Low and slow gives you the juiciest results every time.
How to Store & Meal Prep
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Fridge: store the rice, chicken, beans, corn, and pico de gallo ingredients in separate containers. They’ll stay fresh for up to 4 days this way. If you’ve already mixed the pico de gallo together, eat it within 1–2 days, since it gets watery after that.
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Freezer: the rice and BBQ chicken freeze really well for up to 3 months. To thaw, just move them to the fridge overnight before reheating.
- Reheat: warm up the rice and chicken in the microwave or a pan, and only add the pico de gallo and dressing once everything’s heated through—this keeps the bowl nice and fresh.
Similar Recipes
Here are more chicken recipes:
If this recipe was a hit for you, consider leaving a star rating and letting us know your experience in the comments below. 🙂
Recipe: Meal Prep BBQ Chicken Burrito Bowl
Meal Prep BBQ Chicken Burrito Bowl
1
servings10
minutes5
minutes731
kcal82
g8
g71
gOur Meal Prep BBQ Chicken Burrito Bowl is packed with juicy shredded chicken, rice, beans, fresh homemade pico de gallo, and a creamy burrito bowl sauce. It’s an easy, high-protein burrito bowl that’s perfect for meal prep and makes a delicious lunch or dinner all week long.
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Ingredients
- BBQ Pulled Chicken
180 g Cooked & Seasoned Chicken Breast, shredded (Note 1)
30 g BBQ Sauce
1 tsp Apple Cider Vinegar
- Burrito Bowl Dressing
40 g Skyr / Greek Yogurt (0.2% fat)
5 g Dijon Mustard
1 tsp Lime Juice
0.25 tsp Garlic Powder
0.25 tsp Salt
0.25 tsp Pepper
- Pico de Gallo
40 g Tomato, finely diced
20 g Red Onion, finely diced
10 g Jalapeños, finely chopped
5 g Fresh Parsley or Cilantro
1 tsp Lime Juice
0.25 tsp Salt
0.25 tsp Pepper
- Other Bowl Ingredients
200 g Cooked Rice (Note 2)
50 g Canned Corn, rinsed
50 g Canned Kidney Beans, rinsed
Directions
- Warm the BBQ Chicken
Heat the shredded chicken in a pan over medium heat with the BBQ sauce and apple cider vinegar. If the mixture seems too thick, add a splash of water. Stir frequently for 2–3 minutes until the sauce coats the chicken evenly and becomes sticky. Remove from the heat once the chicken is heated through. - Mix the Dressing
In a small bowl, whisk together the Skyr (or Greek yogurt), Dijon mustard, lime juice, garlic powder, salt, and pepper until smooth and creamy. Taste and adjust the seasoning if desired. Set aside. - Prepare the Pico de Gallo
Combine the diced tomato, red onion, jalapeños, and fresh parsley or cilantro in a small bowl. Add the lime juice, salt, and pepper, then gently toss everything together. Let the mixture sit for a few minutes to allow the flavors to meld while you assemble the rest of the bowl. - Prepare the Rice
Reheat the pre-cooked or leftover rice until hot. Fluff with a fork to separate the grains, then add it to the bottom of your bowl. - Assemble the Bowl
Arrange the BBQ pulled chicken, corn, and rinsed kidney beans over the rice. Spoon the fresh Pico de Gallo on top, then drizzle the high-protein dressing over the bowl. Serve immediately.
Recipe Video
Notes
- 1. Chicken Conversion
– 180 g cooked chicken breast equals approximately 250 g raw chicken breast.
– If cooking your own chicken, simmer the chicken breast in lightly salted water with your favourite seasonings until cooked through. Let it cool slightly, then shred using two forks before continuing with the recipe. - 2. Rice Conversion
– 200 g cooked rice equals approximately 65 g uncooked rice.
– If starting with uncooked rice, cook it according to the package instructions before continuing with the recipe. - 3. Meal Prep & Lunchbox
– If you’re taking this bowl to work or school, assemble everything in a meal prep container except the dressing. Pack the dressing in a small container and add it just before serving to keep everything fresh until lunchtime. - 4. Storage
– Fridge: store the cooked rice, BBQ chicken, the ingredients for Pico de Gallo, and dressing in separate airtight containers in the refrigerator for up to 4 days. For the best texture, assemble the bowl just before serving.
– Freezer: the BBQ chicken and cooked rice can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat before assembling. Freezing the Pico de Gallo or dressing is not recommended, as their texture may change after thawing. - 5. Reheating
– Reheat the rice and BBQ chicken in the microwave or in a skillet until hot.
– Add the corn, kidney beans, Pico de Gallo, and dressing after reheating, then serve immediately. - *Calories and macronutrients are per serving and are approximate. Actual values may vary depending on the specific ingredients used. For informational purposes only.
Have you tried this recipe yourself?
Tag @juicymacros on Instagram and let us know.
Recipe FAQs
Can I assemble this meal prep burrito bowl ahead of time?
Yes! Just keep the dressing separate until you’re ready to eat — everything else can be assembled ahead of time and stays fresh for up to 2 days in the fridge.
How do I keep a chicken burrito bowl from getting soggy?
The key is storing components separately, especially the dressing and pico de gallo. Adding the dressing right before eating keeps the rice from getting soggy, and keeping the tomatoes separate from the onion and jalapeños stops the pico de gallo from turning watery. Assembling everything fresh is best, but if you’re taking the bowl to work or school, it’s totally fine to combine the components — just pack the dressing separately.
Is this bowl tasty cold, too?
Definitely! We actually love this bbq chicken burrito bowl cold—it makes it super convenient as a lunchbox option for work, school, or uni when you don’t have time (or access) to reheat.
