Easy Chicken Burrito Bowl Recipe
A deliciously simple meal prep burrito bowl made with ground chicken, quinoa, sauteed veggies, and your favorite burrito-inspired toppings.
Ingredients
Meal Prep Burrito Bowl
- 2 cups cooked quinoa (or rice)
- 6-8 oz cooked ground chicken (~1½ cups or more, to taste)
- drizzle of oil
- ½ cup chopped onion
- 1 bell pepper chopped
- 1 tsp taco seasoning
- ½ cup salsa
Topping Ideas
- lime wedges
- avocado sliced
- jalapeños sliced
- cherry tomatoes chopped
- fresh cilantro chopped
Instructions
On Meal Prep Day:
- Cook quinoa( or rice) over the stove.
- Separately, cook ground chicken with simple seasonings (i.e., salt & pepper).
- Allow components to cool, then transfer to separate airtight containers and store in the fridge for 5-7 days.
- Chop onion if desired and store in an airtight container in the fridge. Wait to chop bell pepper until the day of eating.
On the Day of Eating:
- Heat oil in a pan over medium heat. Saute onion and bell pepper for 1-2 minutes, until tender.
- Add cooked ground chicken to heat through. Season to taste with taco seasoning, then stir in salsa.
- Remove from heat and assemble burrito bowls.
- Reheat quinoa in bowls, then add taco chicken mixture and any desired toppings. Serve and enjoy!
For a Fully Prepped Meal on Prep Day:
- Cook quinoa and ground chicken.
- Saute veggies in oil in a pan, then add cooked ground chicken. Season to taste with taco seasoning and salsa.
- Store quinoa and chicken mixture in separate containers. Or, portion and assemble everything into individual meals that are ready to reheat and eat.
- Store in airtight containers in the fridge for 5-7 days.
Video
Nutrition
Serving: 1meal | Calories: 419kcal | Carbohydrates: 50g | Protein: 31g | Fat: 9g | Fiber: 6g | Sugar: 5g