Meal Prep Chicken Burrito Bowls
The ultimate meal prep solution! These Meal Prep Chicken Burrito Bowls are flavorful, filling, and easy to make. Packed with seasoned chicken, fresh veggies, and delicious toppings, they're perfect for your busy weeknights. Don’t miss out on this satisfying and healthy meal!
Equipment
- Cutting Board
- Frying Pan
- Large Pot
- Wooden Spoon
- Chef's Knife
Ingredients
- 4 pieces small-medium boneless, skinless chicken breasts
- 1 packet taco seasoning
- 2 cups water
- 1 cup white basmati rice
- 1 teaspoon vegetable oil
- 1 piece lime
- 2 tablespoons freshly chopped cilantro
- to taste kosher salt
- 1 piece ripe avocado
- 2 tablespoons cilantro, minced, divided
- 1/2 small jalapeno, minced, divided
- 1/8 cup onion, minced, divided
- 1 small tomato, diced
- 1 piece lime
- 2 pieces bell peppers, sliced into strips
- 1/2 onion, sliced into strips onion, sliced into strips
- 2 cups chopped romaine lettuce
- 1/2 cup light sour cream
- 1/2 cup black beans
- 6 pieces meal prep containers
Instructions
- Start by marinating the chicken. In a large bag or bowl, combine the chicken breasts with the taco seasoning and 1 tablespoon of vegetable oil. Seal the bag or cover the bowl and place it in the fridge. Marinating for 20 minutes to 48 hours will deepen the flavors.
- Next, heat a large pan over medium-high heat. Once it’s hot, add the marinated chicken to the pan. Cook each side for 5 to 7 minutes or until the chicken is fully cooked and no longer pink in the center. Remove the chicken from the pan and let it rest for about 10 minutes before chopping it into bite-sized pieces.
- While the chicken is cooking, prepare the rice. Boil 2 cups of water in a large pot over high heat. Once boiling, add the white basmati rice and 1 teaspoon of vegetable oil. Season with kosher salt and reduce the heat to low. Cover the pot and let the rice cook until tender and all the water is absorbed. This usually takes about 15 to 20 minutes.
- In the same pan used for the chicken, add another teaspoon of vegetable oil. Toss in the sliced bell peppers and onion. Sauté for 3 to 4 minutes, or until the vegetables are tender and vibrant in color.
- Now it’s time to make the guacamole. In a small bowl, mash the ripe avocado. Mix in half of the minced cilantro, half of the minced onion, and half of the minced jalapeno. Squeeze in the juice of half a lime and season with kosher salt. Stir until smooth and creamy.
- For the tomato salsa, combine the diced tomato, remaining minced cilantro, onion, and jalapeno in another bowl. Add a splash of lime juice, and season with salt and pepper. Mix well.
- To assemble your Meal Prep Chicken Burrito Bowls, divide the cooked rice, chopped chicken, sautéed bell peppers, and black beans into 4 meal prep containers. This makes for a well-balanced meal.
- In the remaining containers, add chopped romaine lettuce, tomato salsa, a scoop of guacamole, and a dollop of sour cream. These toppings will keep best when added right before serving.
- Cover the containers and store them in the fridge. These bowls can last up to 4 days, but keep in mind that the cold ingredients should be used within 2 days to ensure freshness.
- When you’re ready to eat, simply heat the chicken and rice bowls in the microwave for 2 to 3 minutes. Top with the fresh salad ingredients just before enjoying.
Notes
- Homemade Taco Seasoning: To make your own taco seasoning for the chicken, combine: 1 tablespoon chili powder, 1 1/2 teaspoons ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon dried oregano, 1 teaspoon sea salt, and 1 teaspoon black pepper.
- Cold Ingredient Prep: Prep the cold ingredients (salad, guacamole, and salsa) every two days because they don't last as long in the fridge. You can also find guacamole snack packs and pre-made pico de gallo in the refrigerated dressings section at your local supermarket.