Mexican

Chicken Burrito Bowl Meal-Prep

Smoky cumin chicken, cilantro-lime rice, black beans and corn packed into vibrant grab-and-go bowls.

Time
40 min
Servings
4
Level
Easy
Calories
689
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Original Olivi recipe · nutrition calculated per serving

Ingredients

0 of 8
4servings

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Instructions

5 steps · tick them off as you cook
  1. Season chicken thighs with cumin, chili powder, salt and pepper; sear 6 minutes per side until golden and cooked through, then slice.

    6 minutes
  2. Cook rice, then fold in lime juice and chopped cilantro while warm.

  3. Rinse black beans and warm with a pinch of cumin.

  4. Divide rice among 4 containers; top with chicken, beans and corn.

  5. Store up to 4 days in the fridge; reheat 2 minutes in the microwave, adding fresh toppings after.

    2 minutes

Chef's tip

Store cut avocado and cheese separately and add them only at serving to keep everything fresh and bright all week.

Suggested pairing

Pair with a cold Mexican lager or a tart hibiscus agua fresca.

Nutrition facts

Per serving

Calories689
Fat
8.8 g
Carbohydrates
100.1 g
Fibre
8.7 g
Sugars
4.1 g
Protein
51.2 g
Sodium
175 mg

Values for information only.

About this recipe

Smoky cumin chicken, cilantro-lime rice, black beans and corn packed into vibrant grab-and-go bowls.

MexicanEasymeal prepfreezer-friendlyhigh-proteingluten-free

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