Chipotle Chicken Burrito Bowls (High Protein Meal Prep)
These chipotle chicken burrito bowls are the perfect high protein meal prep. Smoky marinated chicken is served with lime rice mixed with beans and corn, then finished with fresh toppings. Easy to make, freezer-friendly, and packed with flavour that lasts all week.
Chipotle Chicken Bowls
Ingredients
Chicken & Marinade
- 900 g Chicken Breast Butterflied
- 60 g Chipotle In Adobo Chopped
- 15 ml Olive Oil
- 15 ml Lime Juice
- 4 Garlic Cloves Minced
- 6 g Ground Cumin
- 6 g Smoked Paprika
- 2 g Dried Oregano
- Salt & Pepper
Rice
- 300 g Jasmine Rice Washed
- 550 g Cold Water
- ½ Lime Zest & Juice
- 5 g Coriander (Cilantro) Chopped
- 250 g Black Beans Rinsed
- 250 g Corn Kernels Rinsed
- Salt
Fresh Toppings
- 100 g Mozzarella Cheese Grated
- 200 g Cherry Tomatoes Halved or Quartered
- ½ Red Onion Diced
- 100 g High-Protein Greek Yogurt
- Coriander (Cilantro) Optional
- Lime Wedges Optional
Method
- In a bowl, combine the chopped chipotle in adobo sauce, olive oil, lime juice, garlic, ground cumin, smoked paprika, oregano, salt, and pepper to form a smooth paste. Coat the chicken breasts thoroughly, cover, and refrigerate for at least 30 minutes (overnight is best for optimal flavour).
- Rinse the jasmine rice under cold water until the water runs mostly clear. Add the rice, cold water and salt to a saucepan. Bring to a boil, then cover with a lid and reduce the heat to low. Cook for 12 minutes. Turn off the heat and leave covered for 4 minutes to steam. Fluff with a fork and add the lime zest and juice, coriander (cilantro), black beans and corn kernels. Mix well and set aside.
- Heat a pan over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden and the internal temperature reaches 74°C (165°F). Remove from the pan and rest for 5 minutes, then slice or dice.
- Prepare the fresh toppings. Grate the cheese, slice the cherry tomatoes and dice the red onion.
- Divide the rice evenly across 5 x 750ml meal prep containers. Top with the sliced or diced chicken and grated cheese. Portion the cherry tomatoes, red onion, coriander (cilantro), high-protein yogurt, and lime wedges into separate containers if you have extra containers available. If not, this can be prepared fresh or stored with the chicken and rice, but will need to be removed before reheating.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Fridge
Store the rice and chicken bases in airtight containers in the fridge for up to 4 days. Fresh toppings such as tomatoes, onion, coriander, yogurt, and lime can also be stored separately in the fridge for up to 4 days, but they are best enjoyed fresh for maximum flavour and texture.
Freezer
The rice and chicken bases can be frozen in airtight containers for up to 3 months. Allow to cool completely before freezing. Do not freeze any of the fresh toppings as they will lose texture and quality.
Reheating Instructions
Reheat the rice and chicken bases in the microwave for 2–3 minutes until piping hot and steaming. Once heated, add the cold fresh toppings from their separate containers just before serving for the best balance of flavour and freshness.
Watch How To Make The Recipe
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