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Meal Prep Chicken Burrito Bowls

Published July 12, 2019
Kate Sullivan

Written By: Kate Sullivan, MS

Kate holds a MS in Business Psychology and is currently a PHD researcher in Well-Being and Performance Psychology.

chicken-burrito-bowls
<article itemscope itemtype="http://schema.org/Recipe"> <section itemprop="description"> <p>The world seems to be getting busier and busier. Phone buzzing, email pinging, a thousand demands on our time. Cooking from scratch can fall by the wayside—who has the time? That’s where the magic of meal prep comes in. By blocking out less than an hour, you can prep a week’s worth of healthy, nutritious lunches. Best of all, they’re both low-carb and darn delicious!</p> </section> <section> <header>Oh My, Oregano</header> <p>Most of us reach for a shaker of dried oregano when m aking pasta sauce, but it’s also a staple of Mexican cooking. More potent than its fresh version, oregano packs an herbaceous punch that balances the heat of fiery chiles. It’s loaded with nutrients, too. Including high amounts of Vitamin K, which is essential for bone health. Oregano has powerful anti-microbial properties. Studies show that it wipes out nasty viruses and bacteria, helping you fend off colds, the flu, and more. </p> </section> <section> <header>Bringing Up Baby </header> <p>The young version of the hearty, curly veggie that’s become the darling of healthy eating, baby kale is even more versatile than its sibling. Plucked when still a tender seedling, baby kale doesn’t have a tough stem or fibrous texture. That means you can eat it raw instead of sautéing, steaming, or braising. And this means you get even more of kale’s healthy compounds, like Vitamin C. This nutrient is essential for building collagen that supports good joint health, smooth skin, and more. Amazingly, a single cup of raw baby kale contains more Vitamin C than an orange!</p> </section> <hr class="divider-15 divider-thick mx-auto"> <section class="recipe"> <header itemprop="name">Meal Prep Chicken Burrito Bowls</header> <div class="prep"> <span> <meta itemprop="prepTime" content="PT15M">Prep Time: 30 minutes</span> <span> <meta itemprop="cookTime" content="PT35M">Cooking Time: 30 minutes</span> <span> <meta itemprop="recipeYield">Serves: 5</span> </div> <div class="sub-head">Ingredients:</div> <ul class="ingredients no-bullet"> <li itemprop="recipeIngredient"><b>For the Chicken</b></li> <li itemprop="recipeIngredient">2 pounds boneless, skinless chicken thighs, cut into bite-sized chunks </li> <li itemprop="recipeIngredient">2 tablespoons chili powder</li> <li itemprop="recipeIngredient">1 tablespoon cumin</li> <li itemprop="recipeIngredient">1 tablespoon paprika</li> <li itemprop="recipeIngredient">1 teaspoon garlic powder</li> <li itemprop="recipeIngredient">&frac12; teaspoon onion powder</li> <li itemprop="recipeIngredient">&frac12; teaspoon dried oregano</li> <li itemprop="recipeIngredient">&frac12; teaspoon salt</li> <li itemprop="recipeIngredient">&frac12; teaspoon black pepper</li> <li itemprop="recipeIngredient">1 tablespoon avocado oil</li> </ul> <ul class="ingredients no-bullet"> <li itemprop="recipeIngredient"><b>For the Pico de Gallo</b></li> <li itemprop="recipeIngredient">3 large tomatoes, seeded and diced</li> <li itemprop="recipeIngredient">1 large red onion, diced</li> <li itemprop="recipeIngredient">1 red bell pepper, seeded and diced</li> <li itemprop="recipeIngredient">2 jalapenos, seeded, membranes removed, and finely diced</li> <li itemprop="recipeIngredient">&frac12; cup fresh cilantro, chopped</li> <li itemprop="recipeIngredient">&frac14; teaspoon salt</li> <li itemprop="recipeIngredient">2 tablespoons lime juice (from about 1 lime)</li> </ul> <ul class="ingredients no-bullet"> <li itemprop="recipeIngredient"><b>For the Bowls</b></li> <li itemprop="recipeIngredient">3 cups cauliflower rice, steamed</li> <li itemprop="recipeIngredient">4 cups baby kale</li> <li itemprop="recipeIngredient">1 cup sour cream</li> <li itemprop="recipeIngredient">2 cucumbers, sliced</li> <li itemprop="recipeIngredient">2 avocados, sliced</li> </ul> <hr class="divider-50 divider-medium"> <div class="sub-head">Instructions:</div> <ol itemprop="recipeInstructions"> <li>Marinate the chicken: Place the chicken, spices, and avocado oil in a zip-top bag, squeeze out the air, and seal. Use your hands to squish the bag thoroughly, coating the chicken in the oil and spices. Refrigerate for at least 20 minutes or overnight.</li> <li>Make the pico de gallo: In a medium bowl, mix together all the ingredients. Set aside.</li> <li>Cook the chicken: Heat a large skillet over medium-high heat. Add the chicken and all the spices and juices from the bag to the pan. Sauté for 8-10 minutes, stirring, until the chicken is browned and cooked through.</li> <li>Remove the pan from the heat. Allow the chicken to cool to room temperature before assembling the bowls.</li> <li>Meal prep the bowls: Divide the cooked cauliflower rice and baby kale between 5 meal prep boxes. Top with a scoop of chicken and a spoonful of the pan juices. Divide the pico de gallo between the boxes. </li> <li>If you plan to eat the burrito bowls cold, top with sour cream and cucumbers.</li> <li>If you plan to reheat your bowls before eating, package the sour cream and cucumbers separately. This way you can have a contrasting cool temperature. Finish your burrito bowls with some sliced avocado right before serving—this is best sliced and added at the last minute.</li> <li>These bowls will keep in the fridge for up to 5 days.</li> </ol> </section> </article>
Nutrition Facts

Serves 1


Calories

349


Amount Per Serving

Total Fat

21.5 g

Sodium

599 mg

Carbohydrate

25.2 g

Sugar

6.4 g

Dietary Fiber

8.1 g

Protein

21.4 g


Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Serves 1


Calories

349


Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Amount Per Serving

Total Fat

21.5 g

Sodium

599 mg

Carbohydrate

25.2 g

Sugar

6.4 g

Dietary Fiber

8.1 g

Protein

21.4 g

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