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Chicken Burrito Bowl
Looking for your next meal prep recipe? This Chicken Burrito Bowl is full of Tex-Mex flavors and is perfect for making ahead!
Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 30 mins
Servings: 4 People
Calories: 479 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
For The Rice:
- 1 cup uncooked white rice
- 1 pinch salt
- ½ cup cilantro roughly chopped
- 3½ tablespoons fresh lime juice (about 1 large lime)
- 1 pinch black pepper
For The Chicken:
- 1 pound chicken breast
- 4 teaspoons taco seasoning
- 1 tablespoon olive oil
For The Chip Strips:
- 1 Gluten-Free Flatbread (or light flatbread)
- 1 teaspoon olive oil
- 1 teaspoon taco seasoning
For The Rest Of The Bowl:
- 1 tablespoon olive oil
- 1 large red pepper sliced
- ½ large onion sliced
- 2 teaspoons garlic minced
- salt and black pepper to taste
- ½ cup avocado mashed, about 1 small avocado
- 1 tablespoon fresh lime juice
- ¾ cup salsa of your choice
- ½ cup corn thawed, if using frozen corn; drained, if using canned corn
Instructions
- Preheat your oven to 350℉.
- Cook the 1 cup of rice according to package directions, adding a pinch of salt to the pot. Once the rice is cooked, stir in the cilantro, 3½ tablespoons of lime juice, and a pinch of pepper and fluff with a fork.
- Lightly pat the moisture off the chicken and rub all over with taco seasoning. Heat the oil in a large, oven-proof pan over high heat. Add the chicken breasts and cook until golden, about 1-2 minutes on each side. Transfer the pan to the oven and bake until the chicken is no longer pink inside, about 20-25 minutes.
- Place the flatbread on a cookie sheet and rub with olive oil. Sprinkle with taco seasoning and gently rub it into the flatbread. Slice the flatbread in half widthwise, and then slice each half into ½-inch strips. Place onto the cookie sheet and bake until crunchy, about 10 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large pan over medium-high heat. Add the red peppers, onion, and garlic, and cook until the vegetables are tender and golden brown, about 7-10 minutes.
- Place the avocado, 1 tablespoon of lime juice, and a pinch of salt and pepper into a bowl and mash together with a fork. Divide this mixture, the corn, and the salsa between 4 meal prep storage containers.
- Divide the rice between the 4 storage containers. Then, slice the chicken and divide between the containers as well, placing the chicken on top of the rice. If desired, add a wedge of lime to each container to use when you eat it.
- Divide the baked flatbread chip strips between 4 small, snack-sized ziplock bags (this prevents them from getting soggy).
- Store meals covered in the refrigerator for up to 5 days. Keep the flatbread strips at room temperature.
Cup of Yum
Nutrition Information
Calories
479kcal
(24%)
Carbohydrates
57g
(19%)
Protein
31g
(62%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
532mg
(22%)
Potassium
863mg
(25%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1433IU
(29%)
Vitamin C
50mg
(56%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4People
Amount Per Serving
Calories 479
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 57g | 19% |
| Protein | 31g | 62% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 532mg | 22% |
| Potassium | 863mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1433IU | 29% |
| Vitamin C | 50mg | 56% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.