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Tuesday, August 27, 2019

#CHICKEN #BURRITO #BOWL #MEAL #PREP

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 CHICKEN BURRITO BOWL MEAL PREP 
#CHICKEN #BURRITO #BOWL #MEAL #PREP 
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.

INGREDIENTS:


  1. 1 cup brown rice
  2. 1 tablespoon olive oil
  3. 1 1/2 pounds ground chicken
  4. 1/2 teaspoon chili powder
  5. 1/2 teaspoon garlic powder
  6. 1/2 teaspoon ground cumin
  7. 1/2 teaspoon oregano
  8. 1/4 teaspoon onion powder
  9. 1/4 teaspoon paprika
  10. Kosher salt and freshly ground black pepper, to taste
  11. 1 (15-ounce) can black beans, drained and rinsed
  12. 1 (15.25-ounces) can whole kernel corn, drained
  13. 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.

MORE INFO CLICK HERE
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#CHICKEN #BURRITO #BOWL #MEAL #PREP
4/ 5
Oleh