CHICKEN BURRITO BOWL MEAL PREP #lunch #mealprep

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CHICKEN BURRITO BOWL MEAL PREP #lunch #mealprep

Think about this as more beneficial (and less expensive!) Chipotle bowls that you can have throughout the entire week. Spare time and calories here!!!

Essentially think about this as a Chipolte bowl in a hurry. But. You won't check in a 1000-calorie supper debacle.

Also Try Our Recipe : Shrimp Avocado Garlic Bread

CHICKEN BURRITO BOWL MEAL PREP #lunch #mealprep

INGREDIENTS:

  • 1 cup brown rice
  • 1 tablespoon olive oil
  • 1 1/2 pounds 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

FOR THE CHIPOTLE CREAM SAUCE

  • 1/2 cup plain nonfat Greek yogurt
  • 1 Chipotle pepper in adobo sauce, minced
  • 1 clove garlic, minced
  • 1 tablespoon freshly squeezed lime juice

DIRECTIONS:

  1. To make the chipotle cream sauce, whisk together Greek yogurt, chipotle pepper, garlic and lime juice; set aside.
  2. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  3. 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.
  4. Cook until chicken has browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  5. Divide rice into meal prep containers. Top with ground chicken mixture, black beans, corn and pico de gallo, drizzled with chipotle cream sauce.

For more detail : bit.ly/2Hj1Tpv

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