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

Yield: 4 servings

Prep: 20 minutes minutes

Cook: 40 minutes minutes

Total: 1 hour hour

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

4.8 stars (25 ratings)

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Ingredients

• 1 cup brown rice
• 1 tablespoon olive oil
• 1 ½ pounds ground chicken
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• ½ teaspoon oregano
• ¼ teaspoon onion powder
• ¼ 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
• ½ cup pico de gallo, homemade or store-bought

For the chipotle cream sauce

• ½ cup plain nonfat Greek yogurt
• 1 Chipotle pepper in adobo sauce, minced
• 1 clove garlic, minced
• 1 tablespoon freshly squeezed lime juice

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Instructions

• To make the chipotle cream sauce, whisk together Greek yogurt, chipotle pepper, garlic and lime juice; set aside.
• In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
• 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.
• Cook until chicken has browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
• 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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