Meal Planning Burrito Bowl Recipe

Launching businesses and me cooking food definitely have a negative correlation. However, I am making a promise to myself to get back on track this summer. I am starting with meal prepping a minimum of four lunches a week. I shared my first bowl last week and lots of you got asked for the recipe. I will say I didn’t exactly measure everything so if you want to do a little more or a little less it will work out!

Ingredients for Crystal’s Burrito Bowl

This will make four bowls.

  1. 2 lbs. of chicken breast

  2. Taco Seasoning

  3. 2 Cans for Roasted Corn

  4. 1 Cups of Cilantro - chopped

  5. 1 Lime - cut into quarter

  6. 1 Cup of Cherry Tomatoes sliced

  7. 4 Cups of Chopped Lettuce (I used romaine, use your favorite)

  8. 2 Cups of Cooked Rice (I used minute rice)

Instructions

  1. Preheat grill or oven to 400 F. GENEROUSLY season chicken breasts on both sides. Cook chicken to an internal temp of 165 F. On a grill I find this to take about 10 minutes, but use a meat thermometer. Take off grill and let rest.

  2. Strain roasted corn.

  3. Take all ingredients except chicken and divide into four containers.

  4. Take chicken breast and shred it. My favorite and fasted way to shred is to cut the breast into two pieces and then put into a Kitchen Aid mixer. Use the paddle attached and turn on for a minute. It shred up so fast. Divide the chicken into the four containers.

  5. For the dressing I like to mix 2/3 salsas and 1/3 sour cream but adjust on your goals.

  6. Wait and squeeze the lime over the mixture just prior to eating.

And that is it! I hope you enjoy and if you have favorite recipes for meal prep I would love to hear.

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