1000 Calorie Burrito Bowls

Name: 1000 Calorie Burrito Bowls
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5 servings
Ingredients: 2½ lbs chicken thigh; 1 tbsp neutral cooking oil; 2 tsp paprika; 2 tsp cumin; 2 tsp onion powder; 2 tsp garlic powder; 2 tsp ancho chili powder; 1 tsp salt; 2 tbsp lime juice; 2 tbsp orange juice; 5 cups rice; 2 cans pinto beans; ½ bunch cilantro; 2 tbsp lime juice; 1 tbsp neutral cooking oil; salt; black pepper; 3 medium russet potato; 2 medium bell pepper; 1 medium onion; 2 tbsp neutral cooking oil; 1 tbsp lime juice; 10 tbsp Monterey jack cheese; 1¼ cups salsa; 10 tbsp sour cream

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5

46 reviews

Excellent

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings
5 servings
Calories
1015 kcal
Course
Main Course
Cuisine
Mexican

1000 Calorie Burrito Bowls

Iris Warren

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These 1000 Calorie Burrito Bowls are a perfect meal prep recipe for anyone trying to gain weight and put on muscle. They are made up of cilantro lime rice and beans, potatoes, peppers, onions, and chicken thighs.

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Ingredients

Servings

For the Chicken Thighs

2½ lbs chicken thigh boneless, skinless
1 tbsp neutral cooking oil generic cooking oil
2 tsp paprika
2 tsp cumin
2 tsp onion powder
2 tsp garlic powder
2 tsp ancho chili powder
1 tsp salt
2 tbsp lime juice
2 tbsp orange juice

For the Rice and Beans

5 cups rice cooked
2 cans pinto beans
½ bunch cilantro
2 tbsp lime juice
1 tbsp neutral cooking oil generic cooking oil
salt to taste
black pepper to taste

For the Bowls

3 medium russet potato
2 medium bell pepper any color
1 medium onion
2 tbsp neutral cooking oil generic cooking oil
1 tbsp lime juice
10 tbsp Monterey jack cheese shredded
1¼ cups salsa buy your favorite jar
10 tbsp sour cream

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Instructions

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For the Rice

Cook enough rice to yield 5 or 750g of cooked rice. 1 cup of dry rice will make between 2-3 cups of cooked rice depending on what kind you use.

For the Chicken

Preheat your oven to 425°F (218°C).
In a large bowl make the marinade by mixing together 1 tbsp of oil, orange juice, and lime juice and all of the seasonings. Reserve a couple of spoonfuls of the marinade and set aside.
Add in the chicken and coat all of the surfaces. If you want to allow the chicken to marinate, give it an hour or two. I just roast it right away.
Line a large sheet pan with foil and spray it with oil. Place the chicken thighs on the sheet pan with the smooth side facing down. Roast for 12-14 minutes. While the chicken is cooking, scroll down to the vegetable section working on the rest of the prep.
After your chicken timer is up, remove it from the oven and chop it into a large dice then return to the sheet pan. It is okay if it isn't cooked all of the way through, it is going back into the oven.
Mix in the remaining marinade that your reserved and stir it into the chopped chicken. Spread it out across the pan so that it is evenly space and return to the oven on the top shelf and change the oven to broil.
Broil for 5-8 minutes or until the chicken has browned to your liking. After a couple of minutes you can remove the pan and stir the chicken for even browning. Keep a close eye on it as it will be prone to burning under the broiler.

For the Vegetables

Wash and cut your potatoes into a large dice.
Toss the diced potatoes with 1 tbsp of oil and salt and pepper in a large bowl.
I cook the potatoes in the air fryer at 400°F (204°C) for 15 minutes. You can also throw them in the oven with the chicken but it will likely take a bit longer.
Cut the bell peppers and onion into thin slices.
Roughly chop the cilantro into small pieces.
To cook the peppers and onions, heat a large skillet over medium high heat and add 1 tbsp of oil.
Dump in the peppers and onions and season lightly with salt. Allow the vegetables to develop a bit of color first, then drizzle over a tablespoon or two of water and cover to steam for 1-2 minutes or until they have begun to soften.
Once the peppers and onions have cooked, add 1 tbsp of lime juice and season with salt to taste.

For the Rice and Beans

In a large bowl, add 5 cups (750g) of cooked rice, and two cans of beans that you drain and rinsed first.
Add 1 tbsp oil, 2 tbsp lime juice, ¼ cup (20g) of chopped cilantro and salt and pepper to taste.

Plating

This recipe makes 5 servings. Divide your ingredients evenly 5 ways. Create a base layer of rice and beans, add a potato layer next, then the peppers and onions, and top with chicken.
Each dish gets ¼ cup of salsa and 2 tbsp of shredded cheese on top. Measure out the salsa into small ramekins and add to the dishes. After reheating you will also top with 2 tbsp of sour cream.
These will last for up to 5 days in the fridge.