Meal-Prep Chicken Burrito Bowls (Printable Version)
Make a week's worth of healthy lunch in just one hour with these flavorful chicken burrito bowls packed with fresh ingredients.
# Ingredients:
→ For the Chicken
01 -
4 small-medium boneless, skinless chicken breasts or 1 pound, pounded
02 -
1 packet taco seasoning or 2 tablespoons homemade
03 -
1 tablespoon vegetable oil
→ For the Rice
04 -
2 cups water
05 -
1 cup white basmati rice
06 -
1 teaspoon vegetable oil
07 -
1 lime
08 -
2 tablespoons freshly chopped cilantro
09 -
Kosher salt to taste
→ For the Guacamole and Salsa
10 -
1 ripe avocado
11 -
2 tablespoons cilantro, minced, divided
12 -
1/2 small jalapeno, minced, divided
13 -
1/8 cup onion, minced, divided
14 -
1 small tomato, diced
15 -
Juice of 1 lime
→ Add-Ins
16 -
2 bell peppers, sliced into strips (colors of choice)
17 -
1/2 onion, sliced into strips
18 -
2 cups chopped romaine lettuce
19 -
1/2 cup light sour cream
20 -
1/2 cup black beans
21 -
6 meal prep containers
# Steps:
01 -
Combine chicken, taco seasoning, and 1 tablespoon oil in a large bag or bowl. 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, rest for 10 minutes, then chop into bite-sized pieces.
02 -
In the same pan, add 1 teaspoon of oil along with sliced bell peppers and onion. Sauté for 3-4 minutes or until the vegetables are tender.
03 -
Boil 2 cups water in a large pot over high heat. Add rice and 1 teaspoon oil, season with salt and pepper. Cover, reduce heat to low, and cook until the rice is tender and water is absorbed. Stir in cilantro and fluff rice with a fork.
04 -
Mash the avocado in a small bowl. Add 1 tablespoon of minced cilantro, 1 tablespoon minced onion, and half the minced jalapeno. Season with salt, pepper, and juice of 1/2 lime. Stir until smooth and set aside.
05 -
Combine diced tomatoes with the remaining minced cilantro (1 tablespoon), minced onion (1 tablespoon), and minced jalapeno. Stir and set aside.
06 -
Divide rice, chicken, bell peppers, and beans into 4 meal prep containers. Divide romaine lettuce, tomato salsa, guacamole, and sour cream into 2 separate containers. Refrigerate chicken and rice bowls for up to 4 days. Refrigerate cold ingredients for up to 2 days. Reheat chicken and rice bowls for 2-3 minutes before serving. Add cold ingredients when ready to eat.
# Notes:
01 -
Prep cold ingredients (salad, guacamole, salsa) every two days to keep them fresh.