Meal-Prep Chicken Burrito Bowls
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
335 kcal
Meal-Prep Chicken Burrito Bowls
Description
Meal-Prep Chicken Burrito Bowls start by marinating chicken breasts in taco seasoning and cooking them until juicy and tender, then chopping into bite-sized pieces. The rice is cooked with water, oil, and salt, then mixed with fresh lime juice and chopped cilantro for brightness. Bell peppers and onions are sautéed lightly to maintain some bite and sweetness.
The guacamole is made by mashing ripe avocado with cilantro, jalapeño, onion, tomato, and lime juice to provide a fresh, creamy contrast. The ingredients are assembled into meal prep containers, including romaine lettuce, sour cream, and black beans, offering varied textures and flavors in a ready-to-eat meal.
These bowls can be prepared ahead and stored in the refrigerator for a few days. The ingredients like guacamole and salsa are best consumed within two days for freshness. Homemade taco seasoning ensures precise flavor control. This recipe supports balanced meal planning with protein, grains, vegetables, and healthy fats.
Ingredients
- For the Chicken
- 4 small-medium boneless (or 1 pound) skinless chicken breasts, pounded (or thighs)
- 1 taco seasoning or 2 tablespoons homemade, packet
For the Rice
- 2 cups water
- 1 cup white Basmati rice
- 1 teaspoon vegetable oil
- 1 lime
- 2 tablespoons cilantro freshly chopped
- kosher salt to taste
For the guacamole and salsa
- 1 avocado ripe
- 2 tablespoons cilantro minced, divided
- 1/2 jalapeño minced, divided, small
- 1/8 cup onion minced, divided
- 1 tomato diced, small
- lime juice of 1
Add-Ins
- 2 bell pepper sliced into strips (colors of choice
- 1/2 onion sliced into strips
- 2 cups romaine lettuce chopped
- 1/2 cup sour cream light
- 1/2 cup black beans
- 6 meal prep containers
Instructions
- For the Chicken: In a large bag or bowl, combine the chicken and taco seasoning along with 1 tablespoon oil. Marinate in the fridge for 20 minutes or up to 48 hours. Heat a large pan to medium-high heat. Cook chicken breasts for 5-7 minutes per side or until fully cooked. Remove from pan and rest for 10 minutes then chop into bite-size pieces.
- In the same pan, add a teaspoon of oil along with sliced bell peppers and onion. Saute for 3-4 minutes or until the veggies are tender.
- For the Rice: While the chicken is cooking, boil 2 cups water in a large pot over high heat. Once the water has boiled, add the rice and 1 teaspoon oil. Season with salt and pepper. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed. Add in the cilantro and fluff rice with a fork.
- To make guacamole and tomato salsa; While the rice and chicken are cooking, mash the avocado in a small bowl. Add half the minced cilantro (1 tablespoon), half the minced onion (1 tablespoon), and half the minced jalapeno. Sprinkle with salt and pepper and juice of 1/2 lime. Stir until the avocados are fully mashed. Set aside. In another small bowl, combine the diced tomatoes, and the remaining minced cilantro (1 tablespoon, minced onion (1 tablespoon), and half of the minced jalapeno. Please note, the recipes for the guacamole and salsa and lettuce only makes enough for 2 days so they don't go bad. for the
- To assemble: Divide the rice, chicken, bell peppers, and beans into 4 meal-prep bowls. Divide the romaine lettuce, a tomato salsa, a scoop of guacamole and scoop of sour-cream into the remains 2 bowls. Cover and store in the fridge for up to 4 days and the cold ingredients (salad, guac, salsa) for 2 days. To re-heat. Heat ONLY the chicken and rice bowls for 2-3 minutes in the microwave. Top with the salad bowls when ready to eat. Prep more of the cold bowls when you run out. Enjoy!
Notes
- For a homemade taco seasoning, combine chili powder, cumin, paprika, garlic powder, onion powder, crushed red pepper flakes, oregano, salt, and black pepper in the specified amounts.
- Prep cold ingredients like salad, guacamole, and salsa every two days to maintain freshness, or use pre-made alternatives from the store.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1meal prep container | |
| Calories | 335kcal | 17% |
| Carbohydrates | 29g | 10% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 82mg | 27% |
| Sodium | 170mg | 7% |
| Potassium | 913mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 4120IU | 82% |
| Vitamin C | 91.7mg | 102% |
| Calcium | 83mg | 8% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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