Meal Prep: Spicy Chicken Burrito Bowl



Spicy Chicken Burrito Bowls are easy to make and are great for a family meal or meal prepping. This recipe can easily be changed to fit your personal likes and dietary needs. Burrito bowls are my favorite to meal prep because they can be made so many different ways and are fast and easy to make. They also can have very few ingredients and can be very cheep to make. The total cost for all the ingredients I list below was about $20 so it equals out to be $2 a meal.

This recipe makes ten servings. I only meal prep one meal of my day, so the qualities I am using makes 5 meals for my boyfriend and I. His meals are slightly larger than mine so if you are making them all the same size you may get more or less meals. I also do not put peppers in his meals so you may want to use more than two peppers.

Ingredients:
  • 3 Cups of brown rice
  • 2 green peppers
  • 1 extra large white onion
  • 5 pounds of chicken breast
  • Hot chunky salsa
  • 2 packs of taco seasoning (1 hot and the other low sodium)
  • 1 can of corn
  • 2 cans of low sodium black beans

Instructions
  1. Start by cooking your chicken in the hot taco seasoning. I take my chicken breasts and cut them in half so each piece of chicken is about a half pound. I cook mine in a pressure cooker because it only takes 20 minutes to completely cook all of the chicken. When cooking the chicken in the pressure cooker make sure to add plenty of water so the chicken will be juicy and tender.
  2. While my chicken is cooking, I take a medium sauce pan and boil water for my brown rice. I make the amount of rice based on the suggested serving size and multiply it by ten since I am making ten meals. Simply cook the rice following the instructions provided on the package. Minute rice is the fastest this time I accidentally got the kind of rice that takes 45 minutes to cook but it worked just fine.
  3. While I have those both going I prep my papers and onions. I just chopped them up into large chunks. Then in a large skillet I heated up some olive oil. Next sautéed my peppers and onions in the low sodium taco seasoning. I sauté them separately since my boyfriend does not like prepares but you can do them at the same time. You can also use other colors of peppers as well.
  4. Once the vegetables and rice are finished cooking I turn the stove off and let them cool. While they are cooling I open all my cans and strain my black beans and corn.
  5. When portion out all my ingredients I portion them out so they are all equal. I do not measure anything. I know that each container gets a half of chicken breast then I work from there. I take tablespoon full of my beans and corn. I put one spoonful in each container then portion out the remaining. I do the same for the rest of the ingredients.
  6. After portioning them all out I let them cool then add lids and put them in the refrigerator for the week.

This recipe can be easily changed and altered. I like making this and adding different ingredients to keep things different. By simply changing some of the ingredients this is a great base recipe for meal prepping. If you want to see more of what I eat follow me on Instagram!

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