Chicken Burrito Bowls. Good For You, Delicious & Easy To Make.
Can you make chicken burrito bowls healthy? Yes, you can with this recipe.Quick, easy, delicious, and nutritious chicken burrito bowls meal prep. This recipe is served with soft, fluffy basmati rice, pico de gallo, and a creamy lime avocado making it the perfect combination.
Chicken Burrito Bowls Meal Prep
4.73000 from 11 votes
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 5 People
Calories: 637kcal
Author: Chef Jack Ovens
Ingredients
Chicken & Seasoning
- 750g (1.65lbs) - Chicken Thigh, Boneless & Skinless
- 2 tsp (5g) - Onion Powder
- 2 tsp (5g) - Garlic Powder
- 2 tsp (5g) - Smoked Paprika
- 1/2 tsp (0.5g) - Red Chilli Powder (Optional)
- 1 Tbsp (20ml) - Olive Oil
- Seasoning To Taste
Pico De Gallo
- 5 - Roma Tomatoes or Tomato of Choice, Diced
- 1 - Red or White Onion, Diced
- 1 - Jalapeno or Serrano Pepper, Diced
- 10g (0.3oz) - Coriander (Cilantro), Roughly Chopped
- 1 - Lime, Juiced
- Seasoning To Taste
Lime Avocado
- 2 - Avocadoes, Mashed
- 1 - Lime, Juiced
- Seasoning To Taste
Basmati Rice & Toppings
- 350g (12.35oz) - Basmati Rice, Washed
- 700ml (700g) - Cold Water
- Salt To Taste
- Sour Cream
- Sriracha Mayonnaise or Hot Sauce of Choice
Instructions
Preheat oven to 190°c - 375°f. Line a baking tray with parchment paper.
Place the chicken into a mixing bowl, and add in all the seasoning ingredients, oil, and salt and pepper to taste. Mix to combine. Place onto the prepared baking tray, spread it out, and bake for 16 minutes. Remove and rest for 5 minutes before slicing or dicing.
In the meantime, place a large saucepan over high heat. Add in the rice, water, and salt to taste, stir to combine, and bring to a boil. Reduce heat to low, place on a lid and cook for 14 minutes, undisturbed. Take it off the heat, and leave the lid on for a final 4 minutes. Remove the lid, fluff up the rice and set aside.
In a bowl, add all the pic de gallo ingredients and mix to combine.
In a separate bowl, mash the avocado, and add in the lime juice and seasoning to taste. Mix well.
Place all components into meal prep containers in separate sections (see video for inspiration). Sprinkle over the pico de gallo and spoon on the sour cream and avocado (see notes). Top with sriracha mayonnaise. Dig in.
Nutrition Guide
Nutrition Facts
Chicken Burrito Bowls Meal Prep
Amount per Serving
Calories
637
% Daily Value*
Fat
23
g
35
%
Saturated Fat
4
g
Trans Fat
0.03
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
13
g
Cholesterol
143
mg
48
%
Sodium
159
mg
7
%
Potassium
1108
mg
32
%
Carbohydrates
72
g
24
%
Fiber
9
g
38
%
Sugar
4
g
4
%
Protein
37
g
74
%
Vitamin A
1371
IU
27
%
Vitamin C
30
mg
36
%
Calcium
76
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Chicken Burrito Bowls Storage Instructions
Store portions in airtight containers and place them in the fridge for up to 4 days and in the freezer for up to 3 months. If freezing, I don’t recommend putting on the sour cream or lime avocado. These can be stored in separate containers and served on the side.
Chicken Burrito Bowls Reheating Instructions
This recipe can be eaten both hot and cold. If you’re reheating it, remove the sour cream and lime avocado and heat gently until hot throughout (see above note). The pico de gallo can also be eaten hot or cold. As for reheating, I recommend doing so in the microwave, in bursts, and until hot throughout.
Watch How To Make The Recipe
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