Meal prep is some kind of “on trend”, cool, foodie thing right now so, in my endeavour to do such cool, foodie things to make me look sorta like I know what I’m doing, I’ve given one of my favourite meals a healthier spin with these chicken burrito bowls 🌯 They’re great for lunch, and if you meal prep a bunch in advance you can then be lazy for days on end. Win!
These really are delicious, and an excellent way to jazz up a packed lunch. If you’re thinking, “Hang on, I eat burritos pretty much every day and I know they’re WAY too yummy to be good for you!” (No? Just me?) then don’t worry! These bowls are just 229 calories per serving, so you get all the flavour without feeling, you know, stuffed. Like a burrito. Geddit?
So, this is how I did it…
(Makes 4 bowls)
- So, get started by placing the chicken breasts on a baking tray, coated with scrummy, spicy seasoning, and place into a pre-heated oven for 30 minutes.
- Meanwhile, cook the rice however you prefer – personally, I pour my rice into a large bowl of water with salt and a sprinkling of coriander and microwave it according to packet instructions.
- The peppers and onions then need to be cooked, and the easiest way I found to do this is in the frying pan. Just spray a pan with Fry Light, heat it up, add the vegetables and cook until they’re soft – probably a gentle heat for 10 minutes or so will do it.
- The beans literally couldn’t be simpler – just heat them through, either in a saucepan on the hob or in the microwave.
- Once everything is cooked, it’s just a case of assembling the bowls. This is how I layered them up – a base of salad leaves, two tablespoons of rice, two tablespoons of beans, one half of a chicken breast, two tablespoons of onion and pepper, one half of a tomato, one tablespoon of jalapeños, and finish off with a drizzle of sour cream and guacamole. Done!
The ingredients I used are listed below with some low-cost shopping options, but of course this dish can really be created using a whole variety of ingredients. Veggie burrito bowls are just as easy 🥗; treat yourself with a sprinkling of cheese 🧀; spice it up with some salsa 🌶; skip the jalapeños if they’re too hot 🔥; it really is all up to you!
2 chicken breasts – Ashfield Farm British Chicken Breast Fillets – Aldi – £3.25
1 medium onion, chopped – Essential Waitrose Onions – 12p
1 medium bell pepper, sliced – Red Pepper – Lidl – 47p
Half a tin of mixed spiced beans – Heinz Creationz Mexican Beans – Morrisons – £1.28
8 tbsp (uncooked) of brown long grain rice – Organic Long Grain Brown Rice – Morrisons – £1.45
1 bag of mixed salad – Sweet & Crunchy Leafy Salad – ASDA – 70p
2 medium salad tomatoes, sliced – Salad Tomatoes – Morrisons – 60p
4 tbsp jalapeños – Sliced Jalapeño Peppers In Brine – Tesco – £1
Drizzle of sour cream – Sour Cream Sauce – ASDA – £1.28
Drizzle of guacamole – Batts Squeezy Guacamole – Lidl – 99p
The chicken needs a healthy dose of dried garlic, paprika, cumin, cinnamon, chilli flakes, salt and pepper before it goes into the oven to give it that spiced Mexican flavour and make it taste more like a burrito filling. And, as I said, I like my rice to be cooked with a pinch of salt and dried coriander leaf, but this is up to you.