MEAL PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY
Here's what you need: large, boneless, skinless chicken breasts, black beans, white onion, garlic, medium chunky salsa, brown rice, olive oil, green onion, salt, black pepper
Provided by Joey Firoben
Categories Dinner
Yield 4 serving
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat.
- Toss in the onion with a pinch of salt and sauté until the onions have softened, about 3 minutes.
- Move the onions to the sides of the pan to create an open space in the middle. Add the cubed chicken into the center of the pan, season with salt and pepper, and sauté until the chicken has cooked almost all the way through.
- Add the garlic and mix until fragrant, about 30 seconds.
- Pour over salsa, black beans, and rice, and mix until everything in the pan is evenly combined.
- Let the mixture simmer for 5 minutes or until the chicken is cooked through.
- Divide the mixture equally into 4-6 bowls and sprinkle over some thinly sliced green onions.
- Enjoy!
Nutrition Facts : Calories 525 calories, Carbohydrate 76 grams, Fat 8 grams, Fiber 12 grams, Protein 36 grams, Sugar 9 grams
WEEKDAY MEAL-PREP TURKEY TACO BOWLS RECIPE BY TASTY
Here's what you need: oil, red bell pepper, yellow bell pepper, large red onion, salt, pepper, ground turkey, taco seasoning, diced tomato, rice, black beans, corn, salsa, lime, cheddar cheese, fresh cilantro
Provided by Scott Loitsch
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat.
- Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.
- Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.
- Season with taco seasoning, stir, cooking until meat has browned and cooked through.
- Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.
- To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.
- Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 617 calories, Carbohydrate 85 grams, Fat 16 grams, Fiber 15 grams, Protein 35 grams, Sugar 19 grams
CHIPOTLE CHICKEN BURRITO BOWL RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, olive oil, chipotle powder, garlic powder, cumin, salt, oil, brown rice, green pepper, cherry tomato, canned black bean, corn, red onion, fresh cilantro, lime, salt, pepper
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a plastic bag, place chicken thighs and 3 tablespoons of the olive oil. Add the chipotle powder, garlic powder, cumin, and salt. Seal the plastic bag and massage the meat until fully coated. Transfer to the refrigerator to marinate for at least 1 hour, or overnight.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the marinated chicken thighs in the pan and cook for 5 minutes on each side, or until the chicken is cooked through.
- Cube the chicken thighs on a cutting board and set aside.
- In a large bowl, place cooked brown rice, and top the chopped chicken thighs, green peppers, cherry tomatoes, black beans, corns, red onions, and cilantro.
- Drizzle 2 tablespoons of olive oil, lime juice, and season with salt and pepper over the bowl.
- Toss until well mixed.
- Enjoy!
Nutrition Facts : Calories 1021 calories, Carbohydrate 157 grams, Fat 30 grams, Fiber 11 grams, Protein 31 grams, Sugar 6 grams
WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, bell peppers, large red onion, olive oil, taco seasoning, salt, pepper, salsa, brown rice, black beans, corn, shredded cheddar cheese, lime, fresh cilantro
Provided by Scott Loitsch
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400˚F (200˚C).
- Line a baking sheet with foil.
- Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
- Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
- Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
- Top each chicken breast with a generous pour of salsa.
- Bake in a preheated oven for 25 minutes.
- Rest chicken for 10 minutes, before slicing into strips.
- Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
- Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 1165 calories, Carbohydrate 181 grams, Fat 25 grams, Fiber 17 grams, Protein 54 grams, Sugar 14 grams
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