Chicken Burrito Bowls

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Servings: 4 meal prep bowls

Ingredients

Cold Ingredients

• 2 cups arugula

• 1 cup grape tomatoes, halved

• 7 oz can corn, drained

• 14 oz can black beans, rinsed and drained

Shredded Chicken

• 1 lb chicken breasts

• ½ tsp salt

• ¼ tsp black pepper

Rice

• 1 cup basmati rice

• 1.5 cups water

• 1 tsp paprika

• ½ tsp cumin

• ¼ tsp cayenne

• ¼ tsp black pepper

Dressing

• 4 tbsp Caesar dressing (use dairy-free option if needed)

Instructions

Chicken

1. Place the chicken breasts at the bottom of a pot. Season with salt and black pepper. Cover the chicken with 1 inch of water.

2. Place the pot on the stove and bring to a boil. Then, reduce the heat and let it simmer until the chicken is fully cooked (no longer pink in the center) or reaches a temperature of 165°F, about 15 minutes.

3. Remove the chicken from the water. Let it cool down before shredding.

Rice

1. Rinse the rice using a mesh strainer.

2. Place the rice and water into a saucepan. Bring to a simmer without the lid, and once the surface is bubbling, place the lid on and lower the heat. Cook for another 7 minutes.

3. Mix in the paprika, cumin, cayenne, and black pepper. Cover the rice and cook for another 5 minutes (or cook your rice according to instructions and mix in the spices 5 minutes before the rice is fully cooked).

4. Remove from the stove and let it rest for 10 minutes. Fluff before serving.

Meal Prep Assemble

1. Divide the cold ingredients, rice, and chicken evenly among 4 food containers.

2. Drizzle each with Caesar dressing.

Nutrition

Serving: 1 meal prep bowl
Calories: 520 kcal
Carbohydrates: 64g
Protein: 37g
Fat: 13g
Saturated Fat: 2.2g
Polyunsaturated Fat: 9g
Cholesterol: 88mg
Sodium: 1013mg
Fiber: 9.5g