Meal Prep Chicken Burrito Bowls Recipe

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DirectionsStep1In a small sauce pan, combine the rice and water.Step2Cover and bring to a low boil over medium-high heat, then lower the temperature to low and simmer until all the water has been absorbed.Step3Use a fork to fluff the rice, then add in the lime juice and cilantro.Step4Mix well, and cover while you work on the rest of the recipe.Step5Heat a large skillet over medium heat, and spray with olive oil.Step6Add the chicken, season with salt and pepper and cook for 5 minutes.Step7Add the corn and cook 10 more minutes, until the chicken is cooked through.Step8To 4 bowls (or meal prep containers) add 1/4 of the rice, 1/4 of the chicken and corn, 1/4 of the beans, 1/4 of the pico de Gallo, and 1/4 of the lettuce.Step9Top each bowl with 1/8 cup of cheese and serve with desired additional toppingsIngredientsIngredients1 cupUncooked Rice2 cupsWater1 Lime (Juice of)2 tablespoonsCilantro (chopped)add Olive Oil Spray2 Boneless Skinless Chicken Breasts (cut into cubes)½ teaspoonSalt¼ teaspoonPepper½ cupCorn (frozen)1 15-ounce canBlack Beans (drained and rinsed)1 cupHomemade Pico De Gallo1 cupRomaine Lettuce (chopped)½ cupMexican Cheese Blend (shredded, or cheddar)add Avocado (Sliced)add Homemade Guacamoleadd Blended Salsaadd Chopped Cilantroadd Lime Juiceadd Chopped Jalapenosadd Greek Yogurt (in place of sour cream)See moreNutritionalNutritional399 Calories7 gTotal Fat78 mgCholesterol48 gCarbohydrate660 mgSodium35 gProteinFrom loseweightbyeating.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more

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    Meal-Prep Chicken Burrito Bowls

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  • WEBMay 13, 2017 · Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground chicken, chili powder, garlic powder, cumin, …

    Rating: 4.8/5(23)
    Total Time: 1 hr
    Servings: 4

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    WEBJan 7, 2017 · Marinate in the fridge for 20 minutes or up to 48 hours. Heat a large pan to medium-high heat. Cook chicken breasts for 5-7 minutes …

    Rating: 4.6/5(30)
    Total Time: 1 hr
    Servings: 4
    Calories: 335 per serving
    1. For the Chicken: In a large bag or bowl, combine the chicken and taco seasoning along with 1 tablespoon oil. Marinate in the fridge for 20 minutes or up to 48 hours. Heat a large pan to medium-high heat. Cook chicken breasts for 5-7 minutes per side or until fully cooked. Remove from pan and rest for 10 minutes then chop into bite-size pieces.
    2. In the same pan, add a teaspoon of oil along with sliced bell peppers and onion. Saute for 3-4 minutes or until the veggies are tender.
    3. For the Rice: While the chicken is cooking, boil 2 cups water in a large pot over high heat. Once the water has boiled, add the rice and 1 teaspoon oil. Season with salt and pepper. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed. Add in the cilantro and fluff rice with a fork.
    4. To make guacamole and tomato salsa; While the rice and chicken are cooking, mash the avocado in a small bowl. Add half the minced cilantro (1 tablespoon), half the minced onion (1 tablespoon), and half the minced jalapeno. Sprinkle with salt and pepper and juice of 1/2 lime. Stir until the avocados are fully mashed. Set aside. In another small bowl, combine the diced tomatoes, and the remaining minced cilantro (1 tablespoon, minced onion (1 tablespoon), and half of the minced jalapeno. Please note, the recipes for the guacamole and salsa and lettuce only makes enough for 2 days so they don't go bad. for the

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    WEBJan 2, 2024 · In a small bowl mix cooked rice with lime juice, chopped cilantro, sea salt, and freshly ground black pepper. Toss to combine …

    Rating: 5/5(35)
    Total Time: 30 mins
    Category: Main Course
    Calories: 641 per serving
    1. In a ziploc bag, mix all marinade ingredients until smooth. Add chicken, seal the bag and shake until chicken is evenly coated.
    2. Heat a grill pan or an outdoor grill over medium-high heat. Add chicken and cook for about 5-7 minutes on each side, or until cooked through and no longer pink in the inside.
    3. Remove from the grill and let it rest for 5 minutes before slicing.
    4. In a small bowl mix cooked rice with lime juice, chopped cilantro, sea salt, and freshly ground black pepper.

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    WEBAug 30, 2019 · Add the cauliflower rice, season with salt, pepper, and chicken broth (or water), and cook until tender. Transfer to a …

    Rating: 4.4/5(143)
    Calories: 517 per serving
    Total Time: 35 mins
    1. Heat one teaspoon of oil into a large non-stick saute pan. Toss in garlic with a pinch of salt and sauté until fragrant.
    2. 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.
    3. Transfer to a bowl and allow to cool before stirring in scallions, cilantro and lime juice. Set aside.
    4. Heat a large non-stick saute pan over a 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.

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    WEBMay 15, 2020 · Simple, tasty, and almost hand-free! Check the step-by-step: Cook the chicken. You cook the chicken with salsa in the slow cooker on high for 4 hours or 6 hours on low. Shred the chicken. Once …

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    WEBOct 20, 2022 · Instructions. If you're making the chipotle sauce combine the yogurt, sour cream, garlic, lime juice, and honey in a small bowl. In a large non-stick skillet over medium heat, saute the ground chicken. Add in …

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    WEBMar 21, 2022 · To make the chicken, stir together oil, lime juice, chopped chilies, adobo sauce, garlic powder, and salt in a large bowl. Add chicken and toss to coat. Cover and let sit in the refrigerator for at least 2 hours …

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    WEBFeb 14, 2017 · COOK CHICKEN: Heat remaining oil in a skillet over high. Cook chicken in a single layer (not overlapping) for 2-4 minutes each side until it reaches 165°F. Once cooked, transfer the chicken to a plate and …

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    WEBApr 19, 2022 · Bake ~25 mins or cooked through, 165 F. Allow chicken to cool and then cut/shred chicken breasts into bite-sized pieces. In a medium pot, add 1 cup rice + 2 cups water. Bring to a boil. Cover w/ lid and turn …

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    WEBMay 5, 2020 · 4 from 3 votes. This Chicken Burrito Bowl Recipe is perfect for meal prep: quick, easy to make, healthy, gluten-free, and loaded with crockpot chicken, beans, corn, a tangy dressing, and more! Prep Time: …

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    WEBMay 14, 2023 · Preheat oven to 400˚F (200˚C). Line a baking sheet with foil. Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil. Sprinkle the taco seasoning evenly over both sides of the …

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    WEBMar 31, 2019 · Instructions. Cook the rice according to directions. Mix in paprika, cumin, cayenne, and pepper when the rice has about 5 minutes left. Set aside. Layer each bowl or container with kale, tomatoes, …

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    WEBApr 7, 2021 · Preheat a grill (or grill pan) to medium heat, about 350 degrees F. Grill the chicken for 5 minutes per side, until the breasts reach an internal temperature of 160 degrees F. Transfer the grilled chicken

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    WEBApr 25, 2022 · Instructions. Combine chicken marinade ingredients in a bowl or blend in a food processor or blender. Add to a large ziplock bag or airtight container with chicken thighs and marinate for at least 1 hour, …

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    WEBNov 13, 2022 · These Chicken Burrito Bowls are an awesome meal prep recipe! Filled with chicken, cilantro lime cauliflower rice, corn, black beans, topped fat free salsa, and non fat Greek yogurt. These bowls are …

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    WEBApr 15, 2019 · Instructions. Add lime juice & salt to cauliflower rice, stir then add to bowl. In a sauce pan, add beans, garlic and salt to taste. Stir over medium heat for about 5 …

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