Damn Delicious

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!!!

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!!!

Simply think of this as a Chipolte bowl on-the-go. Except. You won’t be clocking in a 1000-calorie dinner disaster. (Seriously, their typical order comes in at 1,070 calories!)

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!

  • The brown rice gives you a solid dose of healthy carbs and fiber. You can also use quinoa, white rice, amaranth or couscous as an alternative grain.
  • I use chicken as the protein as it is low in fat and lean. However, you could also use ground beef, ground turkey or even ground tofu if you wanted to. Honestly, with the amazing mix of spices and herbs we use in this recipe, any of the proteins will taste incredible!
  • The black beans also provide a high protein and fiber content along with several other key vitamins and minerals to maintain healthy bones, lower blood pressure, and manage diabetes.
  • The corn is high in fiber, packed with vitamins and provides many antioxidants.
  • The secret to this bowl is obviously the chipotle cream sauce. I use greek yogurt instead of sour cream as a healthier base. Add in to that the chipotle peppers in adobo sauce, fresh lime juice and garlic. This sauce is so good, my friends make a huge batch and use it on all their meals!


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!!!

20 minutes40 minutes

Ingredients:

  • 1 cup brown rice
  • 1 tablespoon olive oil
  • 1 1/2 pounds ground chicken
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon onion powder
  • 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

For the chipotle cream sauce

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

Directions:

  1. To make the chipotle cream sauce, whisk together Greek yogurt, chipotle pepper, garlic and lime juice; set aside.
  2. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  3. 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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101 comments

  1. Rated 3 out of 5

    I thought this was pretty good. I would say I liked it, but didn’t love it. I followed the recipe exactly, using black beans, brown rice, homemade pico and corn. It WAS incredibly easy and fast. The chicken was good although I would have liked more seasoning. I liked the chipotle cream sauce, and made it two different ways…one with yogurt and the other with sour cream. I personally preferred the sour cream, but they are similar.

  2. Just wondering if anyone has substituted the black beans with anything else? I want to make this recipe but don’t have the black beans!

  3. Rated 5 out of 5

    My review is for the chipotle cream sauce alone, as I built my bow a bit differently with spicy marinated chicken breast, but I just had to come and say that this low fat sauce is THE BEST addition to a burrito bowl that you could possibly have! So tasty and full of flavour. I’m making it for the second time in two weeks tonight! 

  4. Rated 5 out of 5

    Best recipe I’ve found in years. Easy to prepare, everybody loves it, and it’s very healthy. It is hard to find Tex-Mex dishes that don’t contain cheese.

  5. Rated 5 out of 5

    I love this recipe.  We almost always use ground beef instead of chicken.  Sometimes we make our own pics, sometimes we get the store bought.  Sometimes we add salsa, sometimes not. This is a great base for you to determine the level of spice and what you want to add to it to make it your own.  

  6. I’m confused it says 1 Cup , so does that mean 1/4 cup per bowl ?

  7. Rated 5 out of 5

    This recipe is outstanding!  Make it as is and you’ll love it. I crave this recipe. It’s one of my favorite dishes to eat. 

  8. How many servings does this make and do you have the nutitional values?

    • Hi Christina! This recipe yields 4 servings. Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!

  9. Rated 5 out of 5

    Wonderful Recipe. Can I use packaged seasoning for the chicken, or beef, or other meats I use. Or would it be better to stick to the list of seasoning above for the meat?

  10. Can you freeze these without compromising the quality of the ingredients? 

  11. Rated 4 out of 5

    Be careful if your planning to keep it like 7 days 
    I just went to get one out and it’s only been 5 and all my food has mold in the containers

  12. Rated 5 out of 5

    Great recipe. I made it last night. The sauce is so good, although I used sour cream instead of yogurt. Yum.

  13. How many calories does this have? 

    • Hi Arianna! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!

  14. Rated 4 out of 5

    My family loved it.  I did use shredded chicken and a lime cilantro rice.  Thank you

  15. Rated 5 out of 5

    Easy and Delicious! Wish this website added the nutritional facts though. 

    • Nutritional information is provided only for select and new recipes at this time. But if it is not available for a specific recipe, you can always use free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps, Erika!

  16. can you use ground beef instead of ground chicken? keeping all seasonings the same?

  17. Omg! I am so siked to try this recipe!! This looks delish! Thank you so much for this recipe!

  18. The chicken you cook is delicious and attractive. very delicious with rice.

  19. Nowhere does it say if it’s eaten cold or reheated….

  20. 1.5 pounds of ground chicken divided into 4 servings contains 31 grams protein each. There is also protein in rice, beans, corn, and Greek yogurt. The human body can assimilate only 30 grams of protein at a time. 44 grams of protein in one sitting means 14 will end up stored as fat. You might consider reducing the amount of chicken in this dish. 

    • Hi Jennifer! You can always reduce the amount of chicken to your liking to suit your dietary needs. 🙂

    • Protein does not turn into fat. Google it.

      • Protein in excess definitely gets converted to fat. I remember this from Biochemistry in Nursing school. Yes, you can look it up.  If you eat more calories than your body needs from protein sources, the excess is converted to fat, albeit in a roundabout way. Protein is first metabolized into amino acids and ammonia. The leftover carbon compound is converted into glucose, which your body uses for energy. If your cells have enough glucose, and there is no space left to store it as glycogen in your muscles or liver, the excess glucose is converted into fat and stored.

  21. I have all the ingredients on hand except ground chicken. Do you think it would be ok with shredded chicken instead? I’m sure it would be fine, but I don’t know what the ratio would be (seasonings wise). Any thoughts? 

  22. Do you do anything so the rice isn’t dry and hard by the time you are eating your 4th one?

  23. Made this tonight, but added grilled peppers and onions.  It was very good and I’m happy that I have leftovers for 2 lunches! Thanks for the healthy recipe. 

  24. Sorry, I know its off topic but I really like the design of the “Chicken Burrito Bowl Meal Prep” image at the top. Anyone know what the font is that they used for the word Burrito?

  25. What kind of brown rice do you use? It looks much better than the brown rice I make!

  26. Friendly tip on these bowls- I pack them in my lunch with tomatoes, corn, beans (I don’t mind them cold) in one container, and rice and meat in another, and sour cream or Greek yogurt or dressing in a third little container. Yes… it’s more dishes to wash, but I can then heat the rice and meat and then I dump the cold stuff on top. Also- I find the chipotle in cans in the ethnic food aisles- by the Mexican food. Thanks for the great recipe!!!

  27. Made this today & it’s really good! Thanks for the recipe. 
    Just don’t do what I did & accidentally use vanilla yogurt instead of plain 🙂

  28. how many meal prep containers does this fill?

  29. I decided to make this into lettuce wraps so I ditched the rice from the recipe and served on Bibb lettuce. (I brought to work for lunch) It was very flavorful – mostly due to the chipotle dressing but the meat was seasoned pretty well too. Overall it was very good. My only reco for myself next time is to roast the corn . Thanks for an easy, healthy recipe!

  30. Do you need to do any prep for the beans and corn? Or just put them in cold?

  31. How long do you think this would keep refrigerated?

    • As I am not an expert on food safety, I cannot really say with certainty – sorry, Leann! Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.

  32. I can’t find chipotle pepper or adobo sauce. What’s a good alternative to make this kid friendly?

  33. I guess this is probably a silly question… better to be safe than sorry! haha. So the only things you actually cook before assembling in containers is the protein & grain of choice. You do not actually have to cook beans, corn, etc before assembling? You can actually never cook them and eat beans/corn at room temp, correct? 
    These are the things that puzzle a newly moved out 25 year old hahah.. 
    Thanks in advance! (: 

  34. For meal prep, would I heat this back up? I don’t really want warm tomatoes… Lol

  35. The corn in the photo looks grilled. Did you cook it? 

  36. Hi Chungah – thank you so much for sharing this recipe. I’ve been mad about bows lately and this one is definitely a big one!

  37. Could their be frozen and reheated later?

  38. Can you reheat this before eating? I was thinking of saving the sauce until I actually eat it. 

  39. Made it tonightl! Had a good taste but chicken was a little bland. Also i prefer the sour cream over thee yogurt, Brings the sauce out better. I chose southwestern corn also. Overall my family enjoyed it. Thank you

  40. So I can eat it cold without warming it up? Sounds delish!!! Thx!

  41. Where can I find the Chipotle pepper in adobo sauce? 

    • Most grocery stores should carry them! They are in a small can.

    • They are in the mexican food section of most supermarkets. I was told very adamantly by a latino woman at Fresh Market that la Costena (in the red can) is the best one to use (the one that hispanics prefer). If you are afraid of the chili pepper itself you can spoon the adobo sauce from the can and its plenty spicy (and flavors the sauce nicely), to bring the heat down scrape the seeds out of the pepper first!

  42. Love this idea for healthy pack and go lunches during the week. Looking forward to trying it

  43. Just made it and smells delicious! So, silly question – can I freeze each of these bowls, including the rice?

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  44. Tasty and healthy!!! This dish’s gonna be in my menu this weekend!

  45. Oooh, that chipotle cream sauce sounds divine! Love that it uses yogurt instead of sour cream 🙂
    -Claire 
    tallgirlbigworld.com

  46. these bowls looks absolutely delicious! perfect for a weekday dinner. 
    Thank you for sharing this with us! 
    i’m going to try to make them next week! 

    xx 
    charlie
    https://charlieskitchenstories.wordpress.com

  47. Made it tonight, was so easy and yet delicious and nutritious!

  48. Thanks for sharing this wonderful recipe with us. Now i have found something special to prepare for kids on our next trip. Awesome!!!

  49. Where can I find the nutritional information for these bowls?

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  50. What’s the nutrition?

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

    • I put the recipe into myfitnesspal.com and the calories per serving is 727!

      • Thank you! I was wondering what the calorie count was.

      • Does that seem like a lot? And that’s per serving so 1/4 cup of rice? 

      • It seems to actually be closer to 590 calories. I used myfitnesspal to import the recipe. It did say 727 but the ingredient for one of the spices was WAY off so it skewed the entire recipe’s nutrition facts. After I switched out that ingredient with the proper amount, it dropped it down to roughly 590 calories with 22 g of fat and 44 g of protein.

      • You can edit the calories down, I got it to 383 calories per bowl

  51. This looks awesome. Do u know calorie count by chance. 

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  52. What a great idea!