Juicy Chicken, Corn Salsa, Fried Beans and Cauliflower Rice. This is Spiced Chicken Burrito Bowls.
Chicken burrito bowls with fresh, lightly charred corn salsa, fried beans, juicy seared chicken and cauliflower rice. This chicken burrito bowl meal prep is easy to make, cheap, high in protein and low in calories. It’s the perfect meal prep for any diet. Please enjoy.
Ingredients
Chicken & Seasoning
- 1 ½ Tbsp (30ml) - Olive Oil
- 5 - Chicken Breasts
- 1 tsp (2.5g) - Ground Cumin
- 1 tsp (2.5g) - Smoked Paprika
- 1 tsp (2.5g) - Garlic Powder
- 1 tsp (2.5g) - Onion Powder
- Salt & Pepper
Black Beans
- 1 Can (400g) - Black Beans, Drained & Rinsed
- 1 tsp (2.5g) - Ground Cumin
- ½ tsp (1.5g) - Ground Chilli Powder
- 10g (0.3oz) - Coriander (Cilantro), Chopped
- Seasoning To Taste
Black Beans
- 1 Can (400g) - Corn Kernels, Rinsed
- 1 - Red Onion, Diced
- 2 - Large Tomatoes, Diced
- 10g (0.3oz) - Coriander (Cilantro)
- 1 - Lime, Juiced
- Seasoning To Taste
Cauliflower Rice
- 1 Tbsp (20ml) - Olive Oil
- 1 - Large Cauliflower, Chopped
- Seasoning To Taste
Garnish
- Spring Onion (Scallion)
- Sour Cream
- Sriracha Mayo
Instructions
Chicken
- Preheat oven to 200℃ - 390.℉
- Add the chicken, spices and half of the olive oil to a bowl. Mix to combine.
- Place a large oven-safe pan over medium-high heat. Add in the remaining olive oil, and once hot, sear the chicken for 3-4 minutes on each side or until golden. Transfer to the oven and cook for 13 minutes or until an internal temperature of 74℃-165℉. Remove and rest for 5 minutes before slicing.
Black Beans
- In a saucepan, heat black beans over medium heat. Add ground cumin, ground chilli powder, and seasoning to taste. Stir well and let it simmer for 5-7 minutes. Add in the coriander (cilantro) and set aside.
Corn Salsa
- Add all the ingredients into a bowl and mix to combine.
Cauliflower Rice
- Cut and chop the cauliflower into bite-sized pieces, including the core. Add it to a blender and process it into rice-sized pieces. Do this in batches to avoid the cauliflower turning to mush.
- Place a pan over medium-high heat. Add in the olive oil and the cauliflower and saute for 5-6 minutes or until any water has evaporated and the cauliflower starts to take on colour. Season to taste. Set aside.
Serving
- Serve all the dish's elements in 5 x 750ml meal prep containers. Garnish with spring onion (optional), sour cream (optional), and sriracha mayonnaise. Store for three days in the fridge and four months in the freezer. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Spiced Chicken Burrito Bowls Storage Instructions
To store, place in the fridge for up to 3 days and in the freezer for up to 4 months, both stored in airtight containers. Thaw overnight in the refrigerator before reheating.
Spiced Chicken Burrito Bowls Reheating Instructions
To reheat, place in the microwave for a few minutes in bursts until hot throughout. If you don’t wish to heat the corn salsa, you can remove it or, when portioned, separate the salsa.
Watch How To Make The Recipe
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This looks nutritious and delicious, although I know it would change things such as the macros etc I would do brown rice instead. I like how you set out these recipes too. Really helps with prep and cook.