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.
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
- lime wedges
- avocado sliced
- jalapeños sliced
- cherry tomatoes chopped
- fresh cilantro chopped
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.
Serving: 1meal | Calories: 419kcal | Carbohydrates: 50g | Protein: 31g | Fat: 9g | Fiber: 6g | Sugar: 5g