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.
Course: diet, kitchen basic, lunch, Salad
Cuisine: daily free, gluten free, low carb
Author: Feodora Nastashia
4cupsPrepared brown rice, quinoa, or cauliflower rice
2cupsblack-beans, drained and rinsed
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.