How To Make Meal Prep Burrito Bowls
For this low-carb meal prep, we are adding tender grilled chicken, cilantro-spiced rice, salsa, and beans all combined together into burrito bowls.
Serves:
Ingredients
For Chicken:
- ¼lbschicken breastsboneless, skinless
- ¼cupolive oil
- ⅓cuplime juice
- 1tsphoney
- 1tspkosher salt
- ¼tspcuminground
- 2garlic clovesminced
- ¼cupwater
- 1½tspsmoked paprika
- 1tsponion powder
- 2tspchili powder
For Cilantro Lime Rice:
- 3cupscooked ricebrown or white, or you can use quinoa
- ⅓cupcilantro leaveschopped
- 1limejuice
- salt and pepperto taste
Remaining burrito bowl ingredients:
- 15ozblack beans1 can, drained and rinsed, thawed from frozen or canned
- 1cupcorn kernels
- 1cupsalsafresh
Instructions
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To prepare the marinade, pour the lime juice, olive oil, and water into a large resealable bag. Add the garlic, honey, salt, cumin, smoked paprika, onion powder, and chili powder.
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Seal bag and shake to combine. Add the chicken to the bag of marinade, seal, and place in the refrigerator. Marinate at least 30 minutes or up to 8 hours.
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Preheat a grill over medium-high heat. Add the chicken and cook for 5 to 6 minutes on each side or until cooked through.
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Chop the cooked chicken into bite sized pieces.
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Place the rice or quinoa in a large bowl; add the cilantro, lime juice, and salt and pepper to taste. Toss to coat the rice evenly.
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Divide the rice between 4 meal prep containers. Arrange the chicken, beans, corn and salsa on top. Cover and store in the refrigerator until ready to heat and serve.
Nutrition
- Calories: 779.67kcal
- Fat: 19.02g
- Saturated Fat: 3.25g
- Trans Fat: 0.03g
- Monounsaturated Fat: 11.38g
- Polyunsaturated Fat: 3.16g
- Carbohydrates: 121.12g
- Fiber: 20.86g
- Sugar: 8.40g
- Protein: 35.19g
- Cholesterol: 18.14mg
- Sodium: 994.06mg
- Calcium: 195.56mg
- Potassium: 2089.05mg
- Iron: 8.27mg
- Vitamin A: 73.56µg
- Vitamin C: 13.16mg
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