Healthy Recipes | Chicken Burrito Bowl Meal Prep

Think of this as healthier (and cheaper!) Chipotle bowls that you can have all week long. Save time and calories here!!!

But this bowl has all of the best flavors of Mexican food transformed into one convenient meal prep bowl with a healthy balance of nutrients, cutting out the worst nutritional offenders!

These Fiesta Chicken Rice Bowls take just 30 minutes to make and are perfect for meal prep! This dish is a simple mix of rice, chicken, salsa, corn and bell peppers. Jump to Recipe

I do prefer to use a fresh salsa such as Garden Fresh Gourmet – and no this is not an advertisement for them LOL! I just really like their salsas. You can find them at Costco or similar types of salsa in the fresh dips/salad dressing section of the grocery store. These kinds of fresh salsa are usually stocked beside the pre-made guacamole and are way better than jarred salsa in my opinion.

However, that's not to say you can't use jarred salsa! Go with what you have on hand at home. You can even use canned diced tomatoes – just make sure that you only use 3/4 cup and not the whole can.

Chicken Burrito Bowl Meal Prep

Yield: 4 Servings

Prep time: 20 Minutes

Cook time: 40 Minutes

Total time: 1 Hours

Ingredients:

• 1/4 teaspoon paprika
• Kosher salt and freshly ground black pepper, to taste
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15.25-ounces) can whole kernel corn, drained
• 1/2 cup pico de gallo, homemade or store-bought
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon onion powder
• 1 cup brown rice
• 1 tablespoon olive oil
• 1 1/2 pounds ground chicken
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder

For The Chipotle Cream Sauce:

• 1 clove garlic, minced
• 1 tablespoon freshly squeezed lime juice
• 1/2 cup plain nonfat Greek yogurt
• 1 Chipotle pepper in adobo sauce, minced

Instructions:

1. First, To make the chipotle cream sauce, whisk together Greek yogurt, chipotle pepper, garlic and lime juice; set aside.
2. Second, In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
3. Next, Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground chicken, chili powder, garlic powder, cumin, oregano, onion powder and paprika; season with salt and pepper, to taste.
4. Cook until chicken has browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
5. Divide rice into meal prep containers. Top with ground chicken mixture, black beans, corn and pico de gallo, drizzled with chipotle cream sauce.

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