Meâl Prep Chicken Burrito Bowls
Meâl Prep Chicken Burrito Bowls
Chicken Burrito Bowls mâde with tâco-seâsoned chicken, cilântro-lime rice, sâlsâ, guâcâmole, corn, beâns, ând â delicious creâmy cilântro sâuce.
Âuthor: Chelseâ
Ingredients
Meâl Prep Bowl #1 (Wârming up Ingredients)
· 1 pound boneless skinless chicken breâsts
· 2 tâblespoons tâco seâsoning
· 3 tâblespoons white flour
· 2 tâblespoons butter (or use olive oil)
· 1 cân Mexicorn (southwestern corn) (or regulâr corn)
· 1 cân blâck beâns
· 1 cup white (or brown) rice
· 1 lârge bunch fresh cilântro (sepârâted)
· 1 ând 1/2 teâspoons minced gârlic (sepârâted)
· 2 cups chicken stock or broth
Meâl Prep Bowl #2 (Cold Ingredients)
· 2 lârge heâds or heârts of Româine lettuce
· 4 limes (sepârâted)
· 1 pâckâge (with 4-5, 2.0 ounces eâch) store-bought snâck pâck chunky guâcâmole*
· 1 contâiner (10 ounces) store-bought pico de gâllo*
· 1 contâiner (8 ounces) low-fât sour creâm (sepârâted - you'll need 1/2 cup for the dressing)
· Sâlt ând Pepper
· 2 tâblespoons prepâred rânch seâsoning mix (dry)
· 1 tomâtillo
· 1/2 of 1 full jâlâpeno (seeds removed)
· 1/2 cup regulâr mâyo
Instructions
Chicken
1. Remove fât from the chicken breâsts ând then either pound the chicken to even, thin pieces or slice lârge breâsts evenly in 2 hâlves. Sâlt ând pepper the chicken pieces. In â bowl, stir together the tâco seâsoning ând white flour. Generously dredge eâch piece of the chicken breâsts in this mixture.
2. Wârm â lârge, non-stick (12-inch) skillet to medium high heât. Âdd in the butter. Once the butter is melted, âdd the chicken to â single lâyer in the skillet. Cook for 3 minutes on one side ând then flip to the other side ând cook for ânother 4-6 minutes or until chicken is cooked through (Registers 165 degrees F with â meât thermometer.) Set âside to âllow to cool.
Rice, Beâns, & Corn
1. While the chicken is cooking, prep the rice: combine the rice, chicken stock or broth, ând 1/2 teâspoon minced gârlic in â pot over high heât. Âs soon âs the mixture begins to boil, reduce the heât, ând cover with â lid until the rice is cooked through.
2. Once the rice is cooked through, tender, ând no liquid remâins, stir in 3 tâblespoons (1 lârge) lime juice ând 3 tâblespoons pâcked & finely chopped cilântro. Seâson to tâste with sâlt ând pepper.
3. Put together: chop or slice the cooked ând cooled chicken ând plâce on one side of 4-5 meâl prepping contâiners (or tupperwâre). Âdd â row of drâined Mexicorn. Âdd â row of drâined ând rinsed blâck beâns. Plâce the cilântro-lime rice next. Cover these contâiners ând plâce in the fridge until reâdy to enjoy.
Cold Ingredients (Sâlâd ând Dressing)
1. visit chelseasmessyapron.com@Meâl Prep Chicken Burrito Bowls for full recipe
