Meal-Prep Chicken Burrito Bowls
April 16, 2019
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A week's worth of lunch made in just 1 hour. This time-saving meal-prep chicken burrito bowls recipe will help you get healthy lunch on the table at work, school or home quickly without sacrificing flavor or your hard-earned money!
Ingredients
For the Chicken
4 small-medium boneless (or 1 pound) skinless chicken breasts, pounded (or thighs)
1 packet taco seasoning * or 2 tablespoons homemade
For the Rice
2 cups water
1 cup white basmati rice
1 teaspoon vegetable oil
1 lime
2 tablespoons freshly chopped cilantro
kosher salt to taste
For the guacamole and salsa
1 ripe Avocado
2 tablespoons cilantro minced, divided
1/2 small jalapeno minced, divided
1/8 cup onion minced, divided
1 small tomato diced
juice of 1 lime
Add-Ins
2 Bell Peppers sliced into strips (colors of choice)
1/2 onion sliced into strips
2 cups chopped romaine lettuce
1/2 cup light sour-cream
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.