Description
This Chicken Burrito Bowl Meal Prep is a protein-packed, flavor-loaded recipe featuring seasoned ground chicken, brown rice, black beans, corn, and a smoky chipotle Greek yogurt sauce. Perfect for healthy lunches or dinners all week long!
Ingredients
1 cup brown rice
▢ 1 tbsp olive oil
▢ 1½ lbs ground chicken
▢ 1/2 tsp chili powder
▢ 1/2 tsp garlic powder
▢ 1/2 tsp ground cumin
▢ 1/2 tsp oregano
▢ 1/4 tsp onion powder
▢ 1/4 tsp paprika
▢ Kosher salt and freshly ground black pepper, to taste
▢ 1 (15 oz) can black beans, drained and rinsed
▢ 1 (15.25 oz) can whole kernel corn, drained
▢ 1/2 cup pico de gallo (store-bought or homemade)
For the Chipotle Cream Sauce:
▢ 1/2 cup plain nonfat Greek yogurt
▢ 1 chipotle pepper in adobo sauce, minced
▢ 1 clove garlic, minced
▢ 1 tbsp freshly squeezed lime juice
Instructions
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Make Sauce: In a bowl, whisk together Greek yogurt, minced chipotle, garlic, and lime juice. Set aside.
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Cook Rice: In a saucepan with 2 cups of water, cook brown rice according to package instructions. Set aside.
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Cook Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat.
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Add ground chicken, chili powder, garlic powder, cumin, oregano, onion powder, and paprika. Season with salt and pepper.
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Cook for 3–5 minutes until browned and crumbled. Drain excess fat.
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Assemble Bowls: Divide rice into meal prep containers. Top with chicken, black beans, corn, and pico de gallo.
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Drizzle with chipotle cream sauce and store in the fridge.
Notes
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Store for up to 4 days in the refrigerator.
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Add avocado or shredded cheese if desired.
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Use ground turkey as a substitute for chicken.
