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Spiced Chicken Burrito Bowl Meal Prep

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5 from 3 votes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Calories: 716kcal
Servings: 5 People
Metric - Imperial

Ingredients

Chicken & Seasoning

  • 22.5 ml Olive Oil
  • 900 g Chicken Breasts
  • 4 g Ground Cumin
  • 4 g Smoked Paprika
  • 4 g Garlic Powder
  • 4 g Onion Powder
  • Salt & Pepper

Black Beans

  • 400 g Black Beans Drained & Rinsed
  • 4 g Ground Cumin
  • 2 g Ground Chilli Powder
  • 10 g Coriander (Cilantro) Chopped
  • Salt & Pepper

Corn Salsa

  • 400 g Corn Kernels Drained & Rinsed
  • 1 Red Onion Diced
  • 2 Tomatoes Diced
  • 10 g Coriander (Cilantro)
  • 1 Lime Juiced
  • Salt & Pepper

Cauliflower Rice

  • 15 ml Olive Oil
  • 1 Large Cauliflower Trimmed
  • Salt & Pepper To Taste

Garnish

  • Spring Onion (Scallion) Sliced
  • Sour Cream
  • Sriracha Mayo

Method

  • Preheat the oven to 200°C (390°F).
  • 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 the remaining olive oil and, once hot, sear the chicken for 3–4 minutes on each side, until golden. Transfer to the oven and cook for 14–15 minutes, or until the internal temperature reaches 74°C (165°F). Remove and rest for 5 minutes before slicing.
  • In a saucepan, heat the black beans over medium heat. Add the ground cumin, chilli powder, and seasoning to taste. Stir well and simmer for 5–7 minutes. Add the coriander and set aside.
  • Add all of the corn salsa ingredients to a bowl and mix to combine.
  • Cut and chop the cauliflower into bite-sized pieces, including the core. Add to a blender and process into rice-sized pieces, working in batches to avoid it turning to mush.
  • Place a pan over medium-high heat. Add the olive oil and cauliflower and sauté for 5–6 minutes, until any water has evaporated and the cauliflower starts to take on colour. Season to taste and set aside.
  • Serve all elements into 5 x 750ml meal prep containers. Garnish with spring onion, sour cream, and sriracha mayonnaise, if using.
Chef's Tips
Process the cauliflower in small batches, as written — overloading the blender turns the outer pieces to mush before the centre catches up, and you'll end up with a mix of rice and paste instead of an even texture.
Let the cauliflower rice sit undisturbed for a minute or two partway through the sauté — constant stirring traps steam and keeps it from actually taking on any colour, which is where the flavour comes from.
Slice the chicken only after the full 5-minute rest — cutting in early lets the juices run out onto the board instead of staying in the meat.
Storage & Reheating
Refrigerate the chicken, black beans, and cauliflower rice for up to 3 days, or freeze for up to 4 months, in an airtight container.
Keep the corn salsa separate and add it fresh — like a pico de gallo, the diced tomato and onion will go watery and lose their texture if stored with the warm components or frozen.
To reheat, microwave the chicken, beans, and cauliflower rice for 2–3 minutes until hot, or warm in a pan. Add the corn salsa, sour cream, and sriracha mayo fresh. Thaw frozen portions in the fridge overnight before reheating.
Serving 670gCalories 716kcalCarbohydrates 54.2gProtein 70gFat 25.6gSaturated Fat 8.7gPolyunsaturated Fat 2gMonounsaturated Fat 7gTrans Fat 0.6gCholesterol 177.4mgSodium 586.7mgPotassium 1781.4mgFiber 15.7gSugar 10.4gVitamin A 1243IUVitamin C 101mgCalcium 199.2mgIron 6.1mg