Chipotle Chicken Burrito Meal Prep Bowls

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle chili pepper (from can)
• 1 1/2 cups cooked rice
• 1 15-oz can black beans, drained and rinsed
• 1 cup corn kernels (frozen and thawed is fine)
• 1 cup pico de gallo
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper to taste

Steps

1. 1 Season chicken with cumin, chili powder, smoked paprika, chipotle chili pepper, salt, and pepper.
2. 2 Heat olive oil in a large skillet over medium heat. Add chicken and cook through, about 6-7 minutes per side.
3. 3 While chicken cooks, portion out rice, black beans, and corn into four bowls.
4. 4 Once chicken is cooked, shred it and distribute evenly among the bowls.
5. 5 Top each bowl with pico de gallo, shredded cheese, and cilantro.
6. 6 Drizzle lime juice over each bowl and serve immediately or refrigerate for later.

Equipment

• Large skillet
• Cutting board and knife
• Measuring spoons

Variations

• Use ground chicken for a quicker cook time.
• Substitute turkey for a leaner option.

Substitutions

• Use rotisserie chicken for an even quicker meal.
• Substitute pinto beans for black beans if preferred.

Pairings

• Tortilla chips
• Guacamole
• Mexican street corn

Nutrition

Tips

• For extra spice, add more chipotle chili pepper to taste.
• These bowls can be customized with toppings like avocado or sour cream.

Storage

Store in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave until warm.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently in the microwave.

Serving Suggestions

• Pair with a fresh limeade or a crisp lager.
• Add a side of tortilla chips for a crunchier experience.

FAQ