Chipotle Chicken Burrito Bowls | High Protein Meal Prep

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often cheaper and melts well.

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein but is usually pricier.

avocado

💰Cheaper: guacamole

Guacamole can be a more affordable option when avocados are expensive.

Trim excess fat from 900 grams of chicken breast and butterfly each breast into two fillets.

Place chicken in a mixing bowl and add 1 tbsp olive oil and 1 tbsp lime juice.

Crush and chop 4 cloves of garlic and add to the bowl.

Sprinkle in 1 and 1/2 tsp ground cumin, 1 and 1/2 tsp smoked paprika, 1 tsp dried oregano, salt, and black pepper.

Add 3 tbsp of chipotle in adobo and mix everything thoroughly.

Cover the bowl and marinate in the fridge for at least 30 minutes or overnight.

In a saucepan, combine 300 g jasmine rice with 550 ml cold water and a pinch of salt, bring to a boil, then reduce heat and cook for 12 minutes.

After 12 minutes, turn off the heat and let the rice sit for 4 minutes with the lid on.

Heat a large pan over medium-high heat and add the marinated chicken fillets, cooking for about 4 minutes on one side and 3-4 minutes on the other until cooked through.

Let the chicken rest for 5 minutes before slicing into strips.

Fluff the rice and stir in 1 can of drained black beans, 1 can of drained corn, 5 g chopped coriander, and the zest and juice of half a lime.

Divide the rice mixture into five containers, top with sliced chicken, and add grated cheese.

Prepare fresh toppings: halve or quarter 200 g cherry tomatoes and dice half of a red onion.

Divide fresh toppings into containers and allow everything to cool before sealing and storing in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens