Weekday Meal Prep Chicken Burrito Bowls Recipe By Tasty

MEAL PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY

Meal Prep Chicken Burrito Bowls Recipe by Tasty image

Here's what you need: large, boneless, skinless chicken breasts, black beans, white onion, garlic, medium chunky salsa, brown rice, olive oil, green onion, salt, black pepper

Provided by Joey Firoben

Categories Dinner

Yield 4 serving

Number Of Ingredients 10

Ingredients

2 large, boneless, skinless chicken breasts, cubed
15 oz black beans, 1 can, drained and rinsed
1 white onion, diced
2 cloves garlic
16 oz medium chunky salsa, 1 jar
1 cup brown rice, cooked
1 tablespoon olive oil
1 bundle green onion, sliced, for garnish
salt, to taste
black pepper, to taste

Steps:

Heat the oil in a large skillet over medium-high heat.
Toss in the onion with a pinch of salt and sauté until the onions have softened, about 3 minutes.
Move the onions to the sides of the pan to create an open space in the middle. Add the cubed chicken into the center of the pan, season with salt and pepper, and sauté until the chicken has cooked almost all the way through.
Add the garlic and mix until fragrant, about 30 seconds.
Pour over salsa, black beans, and rice, and mix until everything in the pan is evenly combined.
Let the mixture simmer for 5 minutes or until the chicken is cooked through.
Divide the mixture equally into 4-6 bowls and sprinkle over some thinly sliced green onions.
Enjoy!

Nutrition Facts : Calories 525 calories, Carbohydrate 76 grams, Fat 8 grams, Fiber 12 grams, Protein 36 grams, Sugar 9 grams

WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY

Weekday Meal-Prep Chicken Burrito Bowls Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, bell peppers, large red onion, olive oil, taco seasoning, salt, pepper, salsa, brown rice, black beans, corn, shredded cheddar cheese, lime, fresh cilantro

Provided by Scott Loitsch

Categories Lunch

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 boneless, skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
salt, to taste
pepper, to taste
1 jar salsa
3 cups brown rice, cooked
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
2 tablespoons fresh cilantro, to garnish

Steps:

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 chicken breasts.
Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
Top each chicken breast with a generous pour of salsa.
Bake in a preheated oven for 25 minutes.
Rest chicken for 10 minutes, before slicing into strips.
Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
Enjoy!

Nutrition Facts : Calories 1165 calories, Carbohydrate 181 grams, Fat 25 grams, Fiber 17 grams, Protein 54 grams, Sugar 14 grams

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