Chicken Burrito Bowl
A deliciously healthy bowl for meal prepping or a quick make ahead dinner.
Ingredients
- 3 cups Jasmine Rice can substitute brown rice or riced cauliflower
- ¾ cup cilantro, chopped
- 1 tsp lime, about 1 whole lime
- 2 lbs boneless, skinless chicken thighs cooked and chopped
- 1 can of black beans, drained and rinsed can substitute for pinto beans
- 1 cup salsa or homemade pico de gallo
- 1 Avocado diced
- 1/2 cup sour cream can substitute with nonfat greek yogurt
- 1 cup romaine lettuce chopped
- ½ cup mexican cheese shredded
Instructions
- Cook and prepare all ingredients.
- Stir together rice, cilantro, and lime juice until combined.
- Place desired amount inside four serving bowls.
- Divide each ingredient evenly between serving bowls and place ingredients on top of the rice. Enjoy!
Notes
Adjust ingredients easily to create a low-carb or gluten-free meal using cauliflower rice instead of rice or quinoa.
Storage Instructions
Burrito bowls can last up to 3-4 days when stored in the refrigerator. Consider using a lunch box where you can separate the wet ingredients from the dry if you plan on meal prepping and the ingredients are sitting together for an extended period. I prefer storing the ingredients separately and assembling them just before eating, but it is completely up to you.
Nutrition
Serving: 2cupCalories: 984kcalCarbohydrates: 121gProtein: 60gFat: 27gSaturated Fat: 9gCholesterol: 244mgSodium: 794mgPotassium: 1241mgFiber: 7gSugar: 4gVitamin A: 1937IUVitamin C: 8mgCalcium: 213mgIron: 4mg
Tried this recipe?Tag me on Facebook @fitfoundme with a pic and let me know what you thought of this recipe in the comments below!