Chicken Burrito Bowl

Serves: 4

Think of this as healthier (and cheaper!) Chipotle bowls that you can have all week long. Save time and calories here!!!

Dovetailing Tios: Instead of using ground chicken in the burrito bowls use the ground turkey that you cooked on day 4.

Prep Time:
Cook Time:
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1 cup brown rice
1 tablespoon olive oil
1 1/2 pound ground chicken
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon onion powder
1/4 teaspoon paprika
kosher salt and freshly ground black pepper, to taste
1 (15-ounce) can black beans, drained and rinsed
1 (15.25-ounces) can whole kernel corn, drained
1/2 cup pico de gallo, homemade or store-bought
1/2 cup plain nonfat greek yogurt
1 chipotle pepper in adobo sauce, minced
1 clove garlic, minced
1 tablespoon freshly squeezed lime juice


To make the chipotle cream sauce, whisk together Greek yogurt, chipotle pepper, garlic and lime juice; set aside.

In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground chicken, chili powder, garlic powder, cumin, oregano, onion powder and paprika; season with salt and pepper, to taste.

Cook until chicken has browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Divide rice into meal prep containers. Top with ground chicken mixture, black beans, corn and pico de gallo, drizzled with chipotle cream sauce.


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