If you’re anything like me, you’re always on the hunt for easy, delicious lunch ideas to take to work. I love meals that are both flavorful and healthy. These burrito bowls are a snap to put together, and hold up well though the week. The fact that they’re also super easy to put together is a bonus.
This recipe make enough for me for 5 lunches. Depending on how much you eat, this might vary for you. I also don’t mind eating the same thing for lunch 5 days in a row. If that’s not your style you could make half and prep 2 different lunches for the week.
Burrito Bowls Recipe
2 chicken breasts, cubed
1 can low sodium beans
1 1/4 cups corn, steamed
1 cup uncooked brown rice (you can make more or less depending on your preferences)
1 tsp chipotle powder
1/2 tsp onion powder
1/4 tsp cumin
1/4 tsp salt
1/8 tsp pepper
-other toppings as desired-
Prepare rice per the directions on the package. I love using my rice maker for this and letting it cook while I prepare all the other ingredients.
Mix seasoning ingredients together and add to cubed chicken. Cook the chicken in a skillet with 1 tbsp oil over medium-high heat until cooked through.
Drain and rinse the beans, and divide equally among your meal prep containers. Add about 1/4 cup of corn and 1/4 cup of brown rice to each container. Then divide the chicken breast evenly among the containers. Finish with desired toppings. I sometimes add cheese or avocado to top them off.