Meal Prep Low-Carb Chicken Burrito Bowls

Simple meal prep bowls filled with all the flavors of a chicken burrito minus the carbs. Prepare on Sunday and enjoy all week!

Meal Prep Chicken Burrito Bowls

Summer is almost here and I know for many of us that means we’re searching for easy no-cook recipes that are waistline friendly. If you’re nodding yes then this low-carb burrito bowl is going to be a meal plan staple. I have to say this is more of a recipe idea than a recipe in itself. However, I decided to share it because I know my readers like easy throw together meals like this one. I gots you!

Let’s start with the chicken. I kept this super simple by using a rotisserie chicken I picked up from the store earlier that day.


All I did was shredded up the breast meat and then put the rest in the refrigerator. You could use any chicken you like for this bowl. I think my Slow Cooker Mexican Chicken or Salsa Chicken would work great. But if you don’t have time then just grab a rotisserie chicken from the store.

I put about 1/2 cup or so of shredded chicken in each container. Let me back up real quick and talk about containers I used. I like glass pyrex containers for recipes like this – you can also layer the ingredients into a mason jar. In my experience glass works best in keeping vegetables and meat fresh all week. For these bowls I used 3-cup pyrex rectangle glass containers.

Back to the recipe. After dividing the chicken I added to the bowls bell peppers, red onion, avocado, cherry tomatoes, and pepper jack cheese. Let’s discuss the ingredients. You can use any pepper or vegetable you like. Whatever you enjoy in a burrito put it in. I was going to include black beans but wanted to keep the recipe on the low-carb side so I left them out. I keep the avocado from turning brown by squeezing a whole lime over it and placing then placing next to the onions. You could mash up the avocado with lime and salsa and turn it into a guacamole – that would help too.

For some reason onions help to keep avocado fresh. I’m not sure why but it works for me. Also, like I said, using glass containers helps too. If you’re worried about the avocado then don’t use it or cut it up when you’re ready to eat.

For the cheese I used 1 pepper jack cheese stick per bowl and chopped it into chunks. I love using cheese sticks in recipes because it easier to keep portions under control while still enjoying my beloved cheese.

As you can see I didn’t use rice or quinoa in this bowl. If you want to add in either of those ingredients that’s up to you. You can also crumble a few tortilla chips over the top if you need a little carb crunch

The last 2 ingredients I added to the bowls were 1/4 cup plain greek yogurt and 1/4 salsa. Of course you can use sour cream, just make sure to account for the extra calories. I use medium salsa but use whatever you like.

Originally, I was going to put the salsa and sour next to the other ingredients but, as you can see, there wasn’t room. Not to worry, all the ingredients did fine with both plopped on top. When you’re ready to eat the chicken burrito bowls just mix it all together and enjoy.

These chicken burrito bowls took about 20 minutes to prep on Sunday. After I was done, I place the lids on and stacked the containers in the refrigerator.

I love having these chicken burrito bowls prepared and ready to eat. They’re filling and delicious! And because I keep the bowls low-carb I don’t end up with belly bloat 20 minutes later like I would eating a normal burrito.

This chicken burrito bowl recipe makes 5 bowls. I know you only see 4 containers in the pictures but that’s because I ate one before taking the pictures. Oops 🙂

5.0 from 5 reviews
Meal Prep Low-Carb Chicken Burrito Bowls
Prep time
Total time
Serves: 5
  • 2.5 cups shredded chicken
  • 3 bell peppers, seeded and chopped
  • 1 medium red onion, chopped
  • 1 lime.
  • 2 avocados, seeded and chopped
  • 25 cherry tomatoes, halved
  • 5 pepper jack cheese sticks
  • 1¼ cups plain greek yogurt
  • 1¼ cup salsa
  1. Squeeze lime juice over chopped avocado. Divide the ingredients among 5 (3-cup) rectangle glass containers. Place the chicken, peppers, onion, avocado, tomatoes, and pepper jack cheese next to each other in the containers. Add ¼ cup greek yogurt and ¼ salsa on top of the chicken in each container. Place the lids on and store in the refrigerator up to 5 days.
Sugar: 12 g

Make-ahead instructions

These bowls can be made up to 5 days ahead of time.
Nutrition Information
Serving size: 1 container Calories: 353 Fat: 21 Saturated fat: 5 Carbohydrates: 22 Fiber: 8 Protein: 22



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  1. lisa wood says:

    how many points does each one have?thank you.

  2. lisa wood says:

    how many carbs does each one have?thank you.

  3. So you don’t heat them before you eat them? You just eat them cold?

    Do quick and sounds delicious!

  4. This is so delicious! I love it! Thank you for sharing this recipe with us

  5. How many days does this stay good for? Do your avocados brown or how long do they go before they are brown?

  6. Where did you get those containers are they glass?

  7. Blair Long says:

    Has anyone tried cauliflower rice instead of the tomatoes? It would have to be heated.

  8. Where did you get these containers? Are they glass?


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