Make Ahead Chicken Burrito Bowls

Make Ahead Chicken Burrito Bowls

[site_reviews_summary] Reviews

Everyone loves a good meal-prep recipe to keep weeknights (or lunch days) a little easier to handle. This recipe keeps for up to 4 days!

Enjoy these chicken burritos, made juicy and flavorful with your favorite Newman’s Own Salsa, along with fresh roasted peppers and onions.

Serves: 4

Prep Time: 30 minutes

Cook Time: 30 minutes

Print Recipe


  • 2 boneless, skinless chicken breasts
  • 3 bell peppers, any color, sliced
  • 1 large red onion, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon taco seasoning
  • salt, to taste
  • pepper, to taste
  • 1 jar of Newman’s Own Mild or Medium Salsa
  • 3 cups brown rice, cooked
  • 1 can black beans, drained and rinsed
  • 1 can corn
  • 1 cup shredded cheddar cheese
  • 1 lime, sliced into wedges
  • 2 tablespoons fresh cilantro, to garnish



Preheat oven to 400˚F (200˚C).


Line a baking sheet with foil.


Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.


Sprinkle the taco seasoning evenly over both sides of the chicken breasts.


Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.


Top each chicken breast with a generous pour of Newman’s Own Mild or Medium Salsa.


Bake in a preheated oven for 25 minutes.


Rest chicken for 10 minutes, before slicing into strips.


Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional Newman’s Own Mild or Medium Chunky Salsa, cheddar cheese, cooked bell peppers, onions, and sliced chicken.


Garnish with fresh cilantro and a lime wedge.


Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.

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