Description
Easy chicken burrito meal prep bowls are perfect for planning weekday work lunches ahead! 4 lunches ready in 60 mins – tasty, gluten free and healthy!
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Ingredients
For the Chicken
5Chicken Thighs, skinless, boneless
1/4cupTaco Seasoning
1teaspoonSalt
1tablespoonOil
For the Pico de Gallo
2cupsTomatoes, finely diced
1cupOnion, finely diced
2Jalapenos, finely diced, seeds removed
1/2cupCilantro , chopped (or coriander)
1/4teaspoonSalt
Juice of 1 Lime
For the Corn
1teaspoonOil
2cupsCorn Kernels, Fresh or Frozen
Salt and Pepper to taste
Other Ingredients for the Chicken Burrito Bowls
3cupsCooked Rice, White or Brown
2cupsCooked Beans, Black Beans or Kidney Beans
3/4cupSour Cream
2Cucumbers, sliced
1Lime, cut into four wedges
Instructions
- Start by marinating the chicken: In a ziplock bag, add all the ingredients mentioned under chicken, squash together, seal and set aside for 15-20 minutes while you prepare the remaining ingredients.
- Next prepare the pico de gallo by mixing all the ingredients mentioned under ‘pico de gallo’. Refrigerate while you prepare everything else.
Heat a teaspoon of oil in a pan and add the fresh or frozen corn. Cook for 5-6 minutes on high till the corn is slightly blistered. Season with salt and pepper. Remove in a bowl and set aside.
- In the same pan, add chicken and cook for 8-10 minutes, turning once or twice till the chicken is slightly brown and cooked through. I like to toss it on high heat towards the end to get some charred bits.
- Let everything come to room temperature before assembling the meal prep boxes. To assemble, divide chicken, rice, corn, beans and pico de gallo in each box. Top with sour cream, sliced cucumbers and place a lime wedge in each bowl. Shut the lid and refrigerate for up to four days.
Notes
2. These meal prep container s work great, are freezer friendly, food safe and can be microwaved
4. Please remove the lid of the boxes before microwaving
6. Avocados and Guacamole work great with this recipe but I recommend buying them separately and using them fresh
8. I used boneless chicken thighs for this recipe. They work best as they remain tender and juicy. If you want to use chicken breasts, I recommend slicing them in half lengthwise, marinating them and then cooking them whole so that they retain their juices. Cook them for 4 minutes on each side (this can vary based on the size) and then chop them up.
Nutrition
Calories: 852kcal, Carbohydrates: 92g, Protein: 39g, Fat: 39g, Saturated Fat: 12g, Cholesterol: 161mg, Sodium: 2228mg, Potassium: 1311mg, Fiber: 16g, Sugar: 13g, Vitamin A: 2742IU, Vitamin C: 45mg, Calcium: 146mg, Iron: 5mg
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