4.8 from 75 votes
Chicken Burrito Bowl Meal Prep
This Chicken Burrito Bowl combines browned ground chicken seasoned with classic Southwestern spices over cooked brown rice. Topped with black beans, corn, and pico de gallo, it has layers of texture and flavor. The accompanying chipotle cream sauce, made from Greek yogurt and minced chipotle pepper, adds a smoky tang. The components can be prepared in advance for convenient meal prep bowls with balanced protein, grains, and vegetables.
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
4
servings
Course:
Main Course
Ingredients
- 1 cup brown rice
- 1 tablespoon olive oil
- 1 ½ pounds ground chicken
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin ground
- ½ teaspoon oregano
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 black beans 15-ounce can, drained and rinsed
- 1 corn whole kernel, canned, drained, 15.25 ounces
- ½ cup Pico de Gallo homemade or store-bought
For the chipotle cream sauce
- ½ cup Greek yogurt plain, nonfat
- 1 chipotle pepper in adobo sauce minced
- 1 clove garlic minced
- 1 tablespoon lime juice freshly squeezed
Instructions
- To make the chipotle cream sauce, whisk together Greek yogurt, chipotle pepper, garlic and lime juice; set aside.
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
- Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground chicken, chili powder, garlic powder, cumin, oregano, onion powder and paprika; season with salt and pepper, to taste.
- Cook until chicken has browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
- Divide rice into meal prep containers. Top with ground chicken mixture, black beans, corn and pico de gallo, drizzled with chipotle cream sauce.
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