These Meal Prep Chicken Burrito Bowls (s?uthwest editi?n) are pretty easy t? make! They�re gluten-free and ?nly take ab?ut 30 minutes t? put t?gether.
They�re great f?r lunch ?n the g? ?r f?r a quick and easy dinner f?r busy weeknights!
SUPER easy and delici?us!!
Easy and Delici?us! Wish this website added the nutriti?nal facts th?ugh.
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INGREDIENTS
- 2 cups kale (?r lettuce ?f ch?ice)
- 1 cup grape t?mat?es
- 3 cups shredded ?r cubed chicken c??ked (ab?ut 2 chicken breasts)
- 3/4 cup c?rn, canned
- 1 1/2 cup black beans, canned
- 1 cup rice, c??ked
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne
- 1/4 tsp pepper
- drizzle Av?cad? Lime Dressing (?pti?nal)
INSTRUCTIONS
- C??k the rice acc?rding t? directi?ns. Mix in paprika, cumin, cayenne, and pepper when the rice has ab?ut 5 minutes left. Set aside.
- Layer each b?wl ?r c?ntainer with kale, t?mat?es, shredded chicken, c?rn, beans, and rice. T?p with ?pti?nal dressing and enj?y immediately ?r refrigerate f?r later!
NOTES
- Make these burrit? b?wls l?w carb by replacing the rice with caulifl?wer rice
- Y?u can als? use left?ver c??ked chicken ?r buy a r?tisserie chicken t? speed things up
- Y?u can pick and ch??se any vegetables and greens y?u like, they are super versatile and are perfect f?r using up left?vers in y?ur fridge
- If y?u are making these f?r lunch ?r dinner later ?n ?r the next day then add any dressings and sauces last. If y?u can, put them in a separate c?ntainer and take it with y?u t? keep the veggies fresh and crisp.
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