Chicken Burrito Bowl Meal Prep
Think of this as healthier (and cheaper!) Chipotle bowls that you can have all week long. Save time and calories here!!!
Ingredients
- 1 cup brown rice
- 1 tablespoon olive oil
- 1 ½ pounds ground chicken
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon oregano
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- Kosher salt and freshly ground black pepper, to taste
- 1 15-ounce can black beans, drained and rinsed
- 1 15.25-ounces can whole kernel corn, drained
- ½ cup pico de gallo, homemade or store-bought
For the chipotle cream sauce
- ½ cup plain nonfat Greek yogurt
- 1 Chipotle pepper in adobo sauce, minced
- 1 clove garlic, minced
- 1 tablespoon freshly squeezed lime juice
Instructions
- To make the chipotle cream sauce, whisk together Greek yogurt, chipotle pepper, garlic and lime juice; set aside.
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
- Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground chicken, chili powder, garlic powder, cumin, oregano, onion powder and paprika; season with salt and pepper, to taste.
- Cook until chicken has browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
- Divide rice into meal prep containers. Top with ground chicken mixture, black beans, corn and pico de gallo, drizzled with chipotle cream sauce.