A Low Cal High Protein Burrito Bowl

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: tofu

Thighs are juicier and more flavorful; tofu is a budget-friendly protein.

white rice

🥗Healthier: brown rice

💰Cheaper: quinoa

Brown rice has more fiber; quinoa is often cheaper and gluten-free.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt is lower in fat and higher in protein; cottage cheese is often less expensive.

Prep the chicken by using around 200 to 220 g of chicken breasts.

Season the chicken with a few sprays of oil, salt, black pepper, and half a teaspoon each of Cajun seasoning, paprika, onion powder, garlic powder, chili powder, and cumin.

Mix the seasonings into the chicken and let it rest while preparing the other ingredients.

For the rice, measure out about 140 g cooked (roughly 50 g dried), and cook it in a rice cooker or pot, or use microwave lime and coriander rice if short on time. Wash the rice properly before cooking.

While the rice is cooking, prepare the beans by using taco mixed beans and tomato sauce. Add black pepper, onion powder, chili powder, cumin, one beef stock pot, and a splash of water. Cook on medium heat until thickened.

For the corn salsa, chop six tomatoes (scooping out the seeds), dice one onion, and chop a handful of coriander. Mix these with corn, juice of two limes, salt, and pepper.

Cook the chicken in the same pan used for the beans on medium-high heat for around 4 minutes until cooked through and colored. Add water if needed to scrape the pan.

Grate 20 to 25 g of reduced fat cheese and chop some lettuce. Mix fresh coriander and lime juice into the rice, adding salt and pepper to taste.

Dish up the meal, adding your favorite hot sauce on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens