Happy Meal Prep Monday, y’all! Well, in a perfect world, we would be making these Meal Prep Southwest Chicken Burrito Bowls on Sunday because #MealPrepSunday is apparently a thing. But I’ve never been much of a rule follower, so here we are! let’s do this!
Meal Prep Southwest Chicken Burrito Bowls Video
Today, we’re going the meal prep chicken route. Don’t get me wrong, I love splurging, but I start to feel crazy after not working out or eating a single vegetable (or fruit for that matter) for several days in a row. Thankfully, these Meal Prep Southwest Chicken Burrito Bowls are pretty easy to make!
Here’s how to make these Meal Prep Southwest Chicken Burrito Bowls:
- Roast A Chicken
This is something that I literally do once a week. I use this roaster, place a whole organic chicken in there with about 1.5 inches of water, sprinkle some seasoning over it, and roast it at 425 degrees for about 2-3 hours (until the internal temperature reaches 170 degrees and it looks fully cooked).
I love doing this because then I have leftover meat for the entire week! Hello Healthy Sriracha Shredded Chicken Tacos, Chicken Fajita Casserole, and One-Pot Basil Chicken Baked Ziti!
Another great option is to order high quality, organic chicken (delivered to your doorstep, might I add) through Butcher Box. Get $20 off HERE or read my honest Butcher Box review HERE!
- Make The Rice
Umm….definitely optional! You can totally buy a packet of pre-made Mexican rice and just heat it up if you’re limited on time. In this case, I made a massive batch of rice (like triple this recipe) because I wanted to make several of these meal prep bowls (or Pyrex rectangles? Whatever, you know what I mean)!
The recipe for this Mexican rice is included below, but you can add whatever type of grain works best for you. Also, I claim no authenticity to a proper Mexican rice recipe here, folks! This is evidence of my lazy girl/quick cooking concoctions at it’s finest. 😉
- Put The Meal Prep Chicken Burrito Bowls Together
Literally: lettuce, tomatoes, chicken, corn, beans, rice, and an optional but necessary drizzle of the Avocado Lime Dressing. Pack ’em up and take ’em with you when you’re ready! Super easy. One time a week. DONE.
The beauty of meal prep. It’s a way of life and I love it! Oh and by the way, these bowls don’t have to be meal prep bowls. They can totally be an easy weeknight dinner recipe, too!
If you find yourself making these Meal Prep Southwest Chicken Burrito Bowls (as I will be!), tag #JarOfLemons to let me know. I love seeing what you guys are cooking up! 🙂
Top Tips For Making Burrito Bowls
- Make these burrito bowls low carb by replacing the rice with cauliflower rice
- You can also use leftover cooked chicken or buy a rotisserie chicken to speed things up
- You can pick and choose any vegetables and greens you like, they are super versatile and are perfect for using up leftovers in your fridge
- If you are making these for lunch or dinner later on or the next day then add any dressings and sauces last. If you can, put them in a separate container and take it with you to keep the veggies fresh and crisp.
More Easy Chicken Recipes You Might Like:
- Skinny Creamy Chicken Enchiladas (Freezer Meal)
- Cheesy Chicken Spaghetti Squash Casserole ( Freezer Meal)
- Healthy Chicken Cobb Salad
- Healthy Chicken Broccoli Pasta Casserole
Meal Prep Southwest Chicken Burrito Bowls
Ingredients
- 2 cups kale (or lettuce of choice)
- 1 cup grape tomatoes
- 3 cups shredded or cubed chicken (cooked (about 2 chicken breasts))
- 3/4 cup corn, canned
- 1 1/2 cup black beans, canned
- 1 cup rice, cooked
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne
- 1/4 tsp pepper
- drizzle Avocado Lime Dressing (optional)
Instructions
- Cook the rice according to directions. Mix in paprika, cumin, cayenne, and pepper when the rice has about 5 minutes left. Set aside.
- Layer each bowl or container with kale, tomatoes, shredded chicken, corn, beans, and rice. Top with optional dressing and enjoy immediately or refrigerate for later!
Video
Notes
- Make these burrito bowls low carb by replacing the rice with cauliflower rice
- You can also use leftover cooked chicken or buy a rotisserie chicken to speed things up
- You can pick and choose any vegetables and greens you like, they are super versatile and are perfect for using up leftovers in your fridge
- If you are making these for lunch or dinner later on or the next day then add any dressings and sauces last. If you can, put them in a separate container and take it with you to keep the veggies fresh and crisp.
Bree says:
I am totally obsessed with meal prepping. Ever since I started my fitness journey and eating healthy meal prepping has helped me keep on top of clean eating.
I am so excited to eat this for the week! I made a few changes personally, I used quinoa instead of rice, and I cooked my chicken in the crockpot with buffalo sauce and shredded it, and I am going to use this chipotle ranch dressing. (Wasn’t sure where to find the avocado lime dressing!)
Thanks so much for this recipe!
Christine McMichael replied:
So glad to hear that, Bree! That sounds amazing. I hope you enjoy the recipe!! 🙂
Lara says:
Hi, I’m counting macros, do you know more than just the calorie count?
Christine McMichael replied:
Hi, Lara! At this time I haven’t calculated the macros. I do hope to start adding those to my recipes in the future, though!
Jean | DelightfulRepast.com says:
Christine, these sound delicious, and I love my Pyrex rectangles! Today I’m using them to freeze stuffed cabbage rolls meals-for-two. Pinned!
Christine McMichael replied:
Hi, Jean! Love it. Pyrex rectangles are the best!! Sounds so yummy! Thanks for sharing 😉
Ezey says:
Looking tasty. This weekend I will try it definitely.
Christine McMichael replied:
Enjoy, Ezey! 🙂
Ruby Nguyen says:
Am I able to replace the chicken for tofu? If so how much
Christine McMichael replied:
Yes, absolutely! Feel free to add 2-3 cups of cubed tofu, cooked however you enjoy it best!
Haley says:
Do you cook the beans and corn and then add them to the bowl or do you just add them without cooking them?
Christine McMichael replied:
Hi, Haley! I just add them in without cooking since they are canned. Feel free to heat them up, though! Enjoy the recipe!
Erica McDonnell says:
Hi how long does the chicken last in the refrigerator?
Christine McMichael replied:
Hi, Erica! About a week 🙂 Enjoy!
Amy says:
How do you microwave it or warm it up without the lettuce getting too gross?
Christine McMichael replied:
Hi, Amy! I recommend adding in the lettuce after reheating the meal!
Crystal Stavenjord says:
Is it supposed to be one cup of cooked rice or one cup of uncooked rice then cooked?
Christine McMichael replied:
Hi, Crystal! It’s one cup of already cooked rice. Enjoy the recipe!
T says:
Hi, what other salad dressing would you recommend besides the avocado one? This looks delicious, but I can’t eat dairy with it… (otherwise, what could I substitute instead of the yogurt?)
Thanks for all your healthy and yummy recipes! My husband and I are enjoying them!
Christine McMichael replied:
Hello! Totally understand. One option would be to replace the yogurt in the dressing with plain cashew yogurt. Another option would be to use tahini by itself or in the avocado dressing! I hope you enjoy the recipe 🙂
Heather gillaspie says:
I didn’t see the recipe for the rice?
Christine McMichael replied:
Hi, Heather! The rice can be cooked according to the directions on the package. You can also cook the rice in advance to have it ready for these burrito bowls. Enjoy the recipe! 🙂
Nate says:
301 Calories? This is low for me. I need to be eating 900 kcal per meal. Do you have any suggestions on what I can do to hit that goal with these?
Christine McMichael replied:
Hi, Nate! I would try adding more chicken and beans! A side of avocado would also add more calories. Enjoy!
Michael Wilmes says:
Can you freeze this to make it last longer?
Christine McMichael replied:
Hi, Michael! I haven’t tried freezing it, but I think that everything except for the kale and avocado dressing should be able to freeze. Enjoy!
Monica says:
Do you happen to know the nutritional breakdown on this recipe?
Christine McMichael replied:
Hi, Monica! I don’t have the nutritional breakdown at the moment, so sorry. My recipe plugin only shows calories per serving! I hope you enjoy the recipe 🙂
Sam says:
Hi can you eat these straight out of the fridge after being in there for one or two days or do they need heating? Doing these for lunches and want to prep them.
Thanks.
Christine McMichael replied:
Yes, straight out of the fridge works perfectly! Heating them is fine too, if you prefer them warm. I hope you enjoy the recipe! 🙂