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Close up of a burrito bowl meal prep

Burrito Bowl Meal Prep

This Burrito Bowl Meal Prep is super easy to prepare. It will be ready under 30 minutes and will give you between 4 to 6 lunches, depending on your apetite.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 855 kcal

Ingredients

For the Bowls

  • 1 cup basmati rice Uncooked
  • 4 chicken breasts
  • 15 oz whole corn (1 large can)
  • 15 oz black beans (1 large can)
  • 1 1/2 cup fresh salsa Store-bought or homemade

Dressing/Marinade

  • 1 cup 0% plain Greek yogurt
  • 3 tsp taco seasoning
  • 2 tbsp lime juice (juice of 1 lime)
  • 1 tsp garlic powder or 2 minced garlic cloves
  • 1 tbsp maple syrup
  • 3 tbsp almond milk or milk of choice

Additional toppings

  • 1/3 cup fresh cilantro chopped
  • 2 limes quartered
  • 2 avocados Or 1/2 cup guacamole (optional)

Instructions

  1. Cooking the rice: Cook rice according to package instructions in a medium saucepan. Set aside when ready.

  2. Making the Dressing/Marinade: Meanwhile, stir together 1 cup Greek yogurt, 3 tsp taco seasoning, 2 tbsp lime juice, 1 tbsp maple syrup, 3 tbsp almond milk, and 1 tsp garlic powder in a large mixing bowl until smooth. This will be used both as a coating/marinade for the chicken and as a dressing.

  3. Transfer about half of the sauce you've just prepared in 4 small airtight containers (So you can carry it separately and pour it over your dish when ready to eat).

  4. Coating/Marinating Chicken: Place the 4 chicken breasts in the large mixing bowl where the rest of the dressing is. Slowly stir to coat the chicken breasts evenly with the sauce. Note: This step could be done 2 hours ahead of time (or overnight), placing the bowl in the refrigerator for the chicken to marinate.

  5. Cooking the Chicken Breasts: Heat 2 tbsp olive oil over medium heat in a large non-stick pan and cook the chicken breasts 7 to 10 minutes on each side. Important: Check the internal temperature of your chicken breasts with a meat thermometer. Remove them from heat when they reach at least 165F.

  6. Preparing the bowls: While the chicken breasts are cooking (don't forget to keep an eye on them! Setting up a timer is a good idea.), open and drain the cans. Chop the cilantro and cut the limes into quarters. Place the cilantro in 4 small containers (you can mix it into the sauce or use separate containers). Place the rest of the ingredients evenly into the bowls as shown in the pictures above.

  7. Slice the Chicken Breasts: Then place them in your bowls to complete the dish.

  8. Serving Instructions: Reheat the contents of the bowls then top with some of the dressing, chopped cilantro, diced avocado, and lime juice. 

Recipe Notes

TIP: Avocado will turn brown/black over time. My suggestion is to either cube 1/2 avocado every morning or bring a knife with you and cube 1/2 avocado "on the spot". Also, depending on the type of greek yogurt used, you might have to add a little bit of water/milk to your dressing if you want it to be more liquid (1 tbsp at a time).

How to Store: Can be kept in the fridge for up to 7 days

Nutrition Facts
Burrito Bowl Meal Prep
Amount Per Serving (1 g)
Calories 855 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g19%
Cholesterol 147mg49%
Sodium 469mg20%
Potassium 2004mg57%
Carbohydrates 91g30%
Fiber 17g71%
Sugar 3g3%
Protein 71g142%
Vitamin A 320IU6%
Vitamin C 26.9mg33%
Calcium 141mg14%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.