CHICKEN BURRITO BOWL | lunch meal prep

Say good-bye to fast food (like Chipotle) and hello to this healthy homemade DIY chicken burrito bowl. Packed with ground chicken, black beans, corn, tomatoes and cauliflower rice these burrito bowls are both delicious and nutritious.
Chicken burrito bowls are perfect for lunch time meal prep (great for dinner too!) and can easily be made vegan or vegetarian by swapping crispy baked tofu for the chicken (recipe link below). Enjoy!
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INGREDIENTS & PRODUCTS USED + MENTIONED:
Homemade taco seasoning:
Crispy baked tofu:
12-inch saute pan:
3-cup meal prep containers:
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CHICKEN BURRITO BOWL RECIPE
1 tablespoon olive oil
1 clove garlic, chopped
4 cups cauliflower rice
1/4 cup scallions, chopped
1/4 cup cilantro, chopped
1 tablespoon lime juice
1.25 pounds ground chicken
2 tablespoons 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 tablespoons chipotle in adobe sauce
1 tablespoon 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 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.
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 ready 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 4 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.
NUTRITION
Calories: 517kcal | Carbohydrates: 57g | Protein: 42g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 123mg | Sodium: 358mg | Potassium: 2077mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1201IU | Vitamin C: 115mg | Calcium: 115mg | Iron: 5mg
PRINT RECIPE HERE: /
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