lunch · dinner
Chicken Burrito Bowls
The meal-prep classic for a reason: rice, beans, seasoned chicken and whatever toppings survive the week. Four lunches, one pan of chicken.
Macros per serving
Calories
500
Protein
42g
Carbs
52g
Fat
14g
Fiber
10g
Per serving
Ingredients
- Chicken breasts3 (600g)
- Cooked rice3 cups (500g)
- Black beans, drained1 can (400g)
- Corn, drained1 can (300g)
- Taco seasoning2 tbsp
- Salsa1 cup
- Cheddar, grated1/2 cup (50g)
Method
- 1
Slice the chicken into strips, toss with taco seasoning and a splash of oil.
- 2
Sear in a hot pan 6-8 minutes until cooked through and a bit charred at the edges.
- 3
While it cooks, split rice, beans and corn between 4 containers.
- 4
Top with chicken, salsa and cheese. Lid on, fridge. Eat hot or cold - it works both ways.
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