Chicken Burrito Bowls Recipe For Lunch
Chicken burrito bowls are packaged with ground chicken, cilantro lime legumes rice, black beans, corn, and tomatoes. They are fantastic for dinner prep and create a fantastic lunch or effortless dinner for active weekdays.
Servings: 4
Calories: 516kcal
Ingredients
- 1 tbsp olive-oil
- 1 clove garlic, chopped
- 4 cups Prepared brown rice, quinoa, or cauliflower rice
- 1/4 cup scallions, chopped
- 1/4 cup cilantro, chopped
- 1 tbsp lime-juiced
- 1.25 pound ground-chicken
- 2 tbsp taco-seasoning
- 2 cups black-beans, drained and rinsed
- 2 cups frozen-corn, defrosted
- 1 pint-cherry-tomatoes, quartered
- 1/2 cup greek-yogurt
- 2 tbsp chipotle-in-adobe-sauce
- 1 tbsp lime-juice
Instructions
- Heat one teaspoon of oil into a large non-stick saute pan. Toss in garlic with a pinch of salt and sauté until fragrant.
- Add cauliflower rice to the pan along with salt, pepper, and chicken broth (or water). Pop on the lid and cook for 3-4 minutes or until the rice is tender. Transfer to a bowl and allow to cool before stirring in scallions, cilantro, and lime juice. Set aside.
- Heat a large non-stick saute pan over medium heat, add in remaining oil and ground chicken. Season with salt and pepper and break into crumbles with a rubber or wooden spatula until the chicken is in crumbles.
- Once the chicken has turned from translucent to opaque, add in taco seasoning and stir to coat the chicken with the spices. Cook for a couple more minutes or until chicken is cooked through. Shut off the heat and allow to cool.
- Once all of your ingredients are prepped and ready to go, you are prepared to assemble your bowls.
- Starting on one side of your meal prep container, layer cauliflower rice, corn, black beans, chicken, and tomatoes. Repeat until you make four burrito bowls.
- *OPTIONAL: combine greek yogurt, chipotle sauce, and lime juice. Mix well!
- Store burrito bowls in the fridge for up to 5 days. Top with yogurt sauce before eating. Enjoy!
Notes
You can eat these burrito bowls hot, cold or room temperature. You can lower the total fat in this dish by using a lean ground chicken.