Meal-Prep Chicken Burrito Bowls


For the Chicken
4 medium boneless, skinless chicken breasts, pounded (or thighs)
1 packet taco seasoning*

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 *see note below:
½ ripe Avocado
2 tablespoons , minced, divided
½ small jalapeno, minced, divided
⅛ cup onion, minced, divided
1 small tomato, diced
juice of 1 lime

Other things for the bowls:
2 Bell Peppers, sliced into strips (colors of choice)
½ onion, sliced into strips
2 cups chopped romaine lettuce
½ cup light sour-cream
½ cup black beans
6 meal prep containers

* To make your own tacos seasoning for the chicken, combine: 1 tablespoon chili powder, 1½ teaspoons ground cumin, ½ teaspoon paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon crushed red pepper flakes, ¼ teaspoon dried oregano, 1 teaspoon sea salt ,1 teaspoon black pepper.
* For the cold ingredients (salad, guacamole, and salsa): Prep these ingredients every two days because they don’t last as long in the fridge. You can also find guacamole snack packs and pre-made pico de gallo in the refrigerated dressings section at your local supermarket.


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