One of my absolute favorite things to meal prep is a chicken tinga burrito bowl! The chicken tastes even better after days in the fridge, and the rest of this high-protein burrito bowl is veggie-packed and full of fresh ingredients. It’s so easy to make for a weeknight dinner or your weekly meal prep!

chicken tinga burrito bowls loaded with brown rice, cilantro and onion, avocado crema, avocado, cotija cheese, and sautéed vegetables.

Chicken tinga is one of the EASIEST and most flavorful things you can make with just a few simple ingredients! Seriously, all you need are some spices, a can of fire-roasted diced tomatoes, some chipotles in adobo, an onion, and garlic. I love making this easy chicken tinga rice bowl for meal prep because it’s a perfectly balanced meal (great for those of us who track macros and are looking for macronutrient-friendly meals).

I made this healthy burrito bowl recipe even more delicious with the addition of my avocado jalapeño crema, which is a yogurt-based sauce so it’s a little bit lighter in fat than a sour cream-based sauce. It’s a great substitute for guacamole in a burrito bowl because it doesn’t brown in the refrigerator the way guac does!

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Easy Meal Prep Chicken Tinga Burrito Bowls

I’ve been so sick of Chipotle the last few years. For some reason, it just doesn’t hit like it used to when I was in college in the 2010s. So instead of spending $20 on a very mid burrito bowl, I now make my own burrito bowl with chicken tinga. Plus, chicken tinga is amazing and I’m so surprised Chipotle has never added this kind of chicken to their menu yet!

Chicken tinga does take a few hours to cook (with very little active cook time), so I love to make this as a Sunday meal prep recipe, though if you have the time to make it a weeknight meal, it’s a satisfying and healthy weeknight dinner your whole family will love!

Why you’ll love this homemade burrito bowl recipe

It’s a perfectly balanced meal. This chicken tinga rice bowl with sautéed veggies has everything you need for a balanced meal – protein from the chicken, carbs from the rice, micronutrients from the veggies, and healthy fats from the fresh avocado and avocado crema.
It’s beautiful. I’ve always said that the healthiest food is the most colorful, and this spicy chicken burrito bowl recipe is no exception!
It’s the best meal prep. If you’ve ever been grossed out by leftover chicken, then this meal will blow your mind. We use chicken thighs, which arguably tastes way better as leftovers than chicken breast. The chicken is shredded and it sits in a sauce, so it gets even more delicious in the refrigerator after a day or two, making it perfect for meal prep!
It’s naturally gluten free. Tell all your Celiac or gluten-intolerant friends about this gluten-free chicken tinga burrito bowl recipe!

Ingredients

Boneless, skinless chicken thighs: My preferred cut of chicken for this dish!
Fire roasted diced tomatoes: A main ingredient in the tinga sauce
Red onion and red bell pepper: For the sautéed veggies
Chipotles in adobo sauce: You can buy whole chipotles in adobo sauce, or some stores carry diced chipotles in adobo sauce. I prefer the diced chipotles because it is a bit easier to control the spice level. If using whole chipotles, just one is enough for a mild sauce!
Spices: Cumin, Oregano, Smoked Paprika, Chili Powder, Cumin, Salt & Pepper
Brown rice: A healthy base for this chicken burrito bowl
White onion: Used in both the tinga sauce and the onion & cilantro topping
Bouillon: Used to cook and flavor the rice, or you can use chicken broth!
Cilantro: Some for the topping, some for the avocado jalapeño sauce
Garlic: Another important element of the tinga sauce
Avocado: Some for the topping, some for the avocado jalapeño sauce
Cotija cheese: The best cheese to use as a topping for this delicious burrito bowl!
Jalapeño: You’ll need a few of these for the avocado yogurt sauce

How to Make Chicken Tinga Meal Prep Bowls

Keep on scrolling for the full recipe card including measurements and instructions. Here’s a brief overview with photos to help guide you if you need a reference while cooking!

Season the chicken. In a medium mixing bowl, add the chicken thighs along with olive oil and the spice blend of smoked paprika, chili powder, cumin, oregano, salt, and pepper. Mix until the chicken is fully coated in the spice mix.
Cook the chicken. In a heavy bottomed pot or dutch oven over medium-high heat, heat oil. Then cook the chicken for 3-4 minutes per side. Cook in batches so you do not over crowd the pan. The chicken does not need to be fully cooked at this stage. Remove all chicken from the pan and set aside.
Make the sauce. While the chicken is cooking, roughly chop half of a white onion and place it in a blender with garlic, the can of fire roasted diced tomatoes, and chipotles in adobo. Start with just one chipotle (or 1 tbsp chopped chipotles). Blend until smooth. Taste the sauce and adjust the spiciness level to your liking by adding more chipotles. Season with salt and pepper.
Deglaze the pan. Add chicken broth and use a wooden spatula to scrape up browned bits from the bottom of the pan. Pour in the blended sauce and stir it into the chicken broth. Bring to a simmer, then add the chicken back in, making sure it is fully submerged. Reduce the heat to low, then cover and cook for at least 2 hours.
Prepare the toppings. While the chicken is cooking, prepare the rest of your toppings. Follow my instructions for the avocado jalapeño yogurt sauce. Finely dice the rest of the white onion and combine it with about 2-3 tbsp finely chopped cilantro.
Cook the rice. In a medium pot over medium heat, melt butter then add washed brown rice. Toast the rice for 1-2 minutes, then add in chicken broth. Bring to a boil, then cover and reduce the heat to low and cook for about 20 minutes until rice is fully cooked. Remove from heat and leave it covered so the rice can steam, then uncover and fluff with a fork.
Shred the chicken. Once the chicken is cooked, remove the chicken from the pot and shred with forks. Return the shredded chicken back to the pot with the sauce and cook for another 10 minutes.
Sauté the vegetables. Heat a pan over medium heat and add 1 tbsp oil. Cook the sliced red onion and red bell pepper for 3-4 minutes. Season with cumin, smoked paprika, salt, and pepper. Cook for another 3-4 minutes, then remove from heat.
Assemble the bowls. Plate the rice, chicken tinga, sautéed veggies, cilantro and onion, sliced avocado, avocado yogurt sauce, and cotija cheese.

Adding chicken thighs to a bowl with a variety of seasonings. — Add chicken thighs to a mixing bowl along with olive oil, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Mix to coat the chicken in all spices.

Chicken thighs cooking in a dutch oven. — Heat a heavy-bottomed pot or dutch oven over medium-high heat. Add oil. Cook the chicken for 3-4 minutes per side. It does not need to be cooked through yet. Set aside.

Pouring fire roasted diced tomatoes into a blender — Add fire roasted diced tomatoes to a blender along with onion and garlic.

Chipotles in adobo being added to a blender. — Add chipotles in adobo to the blender. If you are using whole chipotles, just one is enough for a more mild chicken tinga. Use two or more for a spicier sauce. If you use chopped chipotles in adobo, about 1 tbsp is perfect for a mild sauce.

Chipotle and tomato sauce pouring into the dutch oven. — To the put used to cook chicken, add chicken broth, scraping up any browned bits from the bottom of the pot. Then pour in the blended tomato and chipotle sauce. Bring to a simmer.

chicken added to a pot with a chipotle tomato sauce — Add the chicken thighs back into the pot, completely submerging the chicken in the sauce. Reduce the heat to low. Cover and let it simmer for at least 2 hours.

cilantro and onion in a bowl — Meanwhile, prep your toppings. Dice half of a white onion, and 1/4 cup cilantro. Mix together.

shredded chicken thighs in a chicken tinga sauce simmering in a pot — Remove the chicken from the pot and shred it with two forks. Return the chicken to the pot with the sauce and simmer for another 15 minutes uncovered.

sautéed onions and peppers in a pan — Heat a large pan over medium heat, then add oil. Add sliced red bell pepper and red onion. Cook for 4-6 minutes, stirring occasionally. Season with salt, pepper, cumin, and smoked paprika. Cook for another 2 minutes.

chicken tinga burrito bowls loaded with brown rice, cilantro and onion, avocado crema, avocado, cotija cheese, and sautéed vegetables. — Plate the burrito bowl with cooked brown rice, chicken tinga, sautéed vegetables, onion and cilantro, fresh avocado, and avocado crema.

Recipe Variations and Substitutions

Make it low-carb. For a low-carb burrito bowl option, you can use cauliflower rice instead of brown rice!
Swap out the rice. I used brown rice cooked with chicken bouillon, but instead of a brown rice burrito bowl, use white rice instead, or skip the rice and make this meal into a burrito!
Substitute the meat. I recommend chicken thighs for this Mexican shredded chicken recipe. But you can use chicken breasts for an even leaner option. Pork or beef would work, too!
Make it vegan. Jackfruit or soy curls are popular substitutes for chicken! Review my vegan substitutes for the avocado jalapeño sauce, and replace cotija cheese with a vegan cheese. Add beans for more protein!
Add beans. You can also add some black beans or pinto beans to this recipe for added protein!

Storing and Reheating

To store meal-prepped burrito bowls:

Place a single serving of chicken, rice, and vegetables into each meal prep container. Store in the refrigerator for up to 3-4 days, or freeze for up to 3 months.
The avocado crema can be stored in the refrigerator for up to 1 week. I do not recommend freezing this.
Store the onion and cilantro mixture in a separate container in the refrigerator, or in individual serving size containers to take this topping on the go.

To reheat meal-prepped burrito bowls:

From refrigerated, microwave the chicken, rice, and veggies until heated through. Then add fresh avocado, cilantro and onion, cotija cheese, and the avocado jalapeño yogurt sauce.
From frozen, thaw in the refrigerator overnight, then microwave until heated through and add your fresh toppings.

Chicken Tinga Burrito Bowls