Meal prep shouldn’t take a day and I believe that Chipotle chicken burrito bowls with all the fixings take a lot of time. It seems all so easy when you walk in their restaurant and go like “a little bit of this, a little bit of that, blah-blah-blah”, $10 and bam. But in reality it took a lot of prep by many employees. And it’s only you, and you have got a family to feed. Go try make guacamole, pico de gallo and cilantro rice from scratch, and come back and tell me you needed a double shot of espresso by the time you were finished. Right?!
Yesterday I made a huge mess out of my kitchen once again and meal prepped 6 meals/”bases” that we can rely on for quite a few days. I documented it in Instagram stories and I highly recommend you follow if you like to watch how things happen. I will post detailed meal prep with recipes I used tomorrow, so stay tuned. One of the recipes was this chicken burrito bowl which is part of healthy meal prep monthly series. This month, turn ANY iFOODreal recipe into a meal prep, take a picture, use #ifodorealmonthly and you could win an electric pressure cooker. All details here.
How to Make Chicken Burrito Bowl
Start chicken burrito bowl meal prep by cooking quinoa. I actually like to cook 2 cups (dry) so we have leftovers.
Then cook chicken cutlets simply by frying them in a skillet with taco seasoning and salt. To cut back on time, I slice chicken breasts lengthwise right in the tray they came in, which saves washing a cutting board and reduces cooking time.
Then sauté black beans and corn with a bit of taco seasoning and salt. Mine looks messy because my beans were the end result of unsuccessful Instant Pot experiment.
Shred lettuce, slice chicken, fluff cooked quinoa with a fork.
Here is how I like to assemble bowls keeping long storage in mind: desired amount of quinoa to one side, lots of lettuce on the other side topped with chicken, black beans + corn. On top, put garnishes. Again, keep in mind long storage.
I made guacamole that day on a side, however for a meal prep that wouldn’t work well. So, see for yourself if you have time to maybe add diced avocado, use store-bought guacamole cups or make guacamole that day.
Chicken Burrito Bowl Meal Prep
- Cook quinoa as per package instructions.
- In the meanwhile, preheat large ceramic non-stick skillet on medium heat and swirl a bit of oil to coat. Add chicken cutlets (they will fit tight), sprinkle with 1/4 tsp salt and 1/2 tsp taco seasoning; and cook for 5-7 minutes or until sides turn white and bottom is nicely browned. Flip, sprinkle with another 1/4 tsp salt and 1/2 tsp taco seasoning, and cook for another 5 minutes or until cooked through. Transfer to a cutting board to cool off.
- Return skillet to medium heat, swirl a bit of oil to coat and add beans, corn, 1 1/2 tsp taco seasoning and a pinch of salt. Cook for 4-5 minutes, stirring occasionally. Turn off the heat.
- Fluff cooked quinoa with a fork, slice chicken, shred lettuce. In 4 plastic or glass meal prep containers, assemble chicken burrito bowls by adding desired amount of quinoa to one side, lettuce on the other side, chicken (on top of lettuce), bean and corn mixture, a dollop of salsa and other desired garnishes. I didn’t add guacamole because it wouldn’t refrigerate well but you can do so right before serving (if you wish).
Storage Instructions: Refrigerate for up to 5 days.
- I like to cook 2 cups of quinoa (dry) so we have leftovers.
- About avocado, see for yourself if you have time to maybe add diced avocado, use store-bought guacamole cups or make guacamole the day of eating.
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