Print Recipe
chicken burrito bowls on a table

Cheap & Healthy Meal Prep Idea: Better Than Chipotle DIY Chicken Burrito Bowls

Better than Chipotle DIY Chicken Burrito Bowls that are awesome for clean eating and healthy meal prep. Cheap & easy to make. Chicken can be made in the slow cooker too!
Course Dairy Free, Dinner, Gluten Free, Healthy, Meal Prep, Poultry, Slow Cooker
Keyword chicken burrito bowls
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 burrito bowls
Calories 525 kcal
Author Monique of AmbitiousKitchen.com

Ingredients

  • For the chicken:
  • 1 pound boneless skinless chicken thighs (or chicken breasts will also work)
  • 1 cup chunky salsa
  • 1/2 teaspoon chipotle chili powder
  • For the rice:
  • 2 teaspoons coconut oil
  • 1 cup dry short grain brown rice
  • 2 cups water or vegetarian broth
  • 1 small lime, juiced
  • For the corn salsa:
  • 1 cup organic sweet corn
  • 1 small red onion, diced (or about 1/2 cup diced red onion)
  • 1/4 cup fresh chopped cilantro
  • 1 small lime, juiced
  • Freshly ground salt and black pepper, to taste
  • For the beans:
  • 1 (15 oz) can low sodium black beans, rinsed and drained
  • To garnish:
  • 1/2 cup cheddar cheese shreds (dairy free if desired)
  • For garnish: Extra salsa, avocado slices (or guacamole), jalapenos if you like spice, cilantro, greek yogurt, hot sauce, etc

Instructions

  1. Make the chicken: Place chicken, salsa and chipotle chili powder in a slow cooker, cover and cook on low for 6-7 hours or on high for 3-4 hours. Once done cooking, shred chicken with two forks and place back in the slow cooker until ready to serve. If you don't have a slow cooker, refer to the notes section in the recipe for baking instructions.
  2. To make the brown rice: Place a medium pot over medium heat and add in coconut oil and brown rice. Toast rice with the coconut oil for 5 minutes; stirring frequently to toast the rice and infused the coconut oil flavor in. After 5 minutes add in water and bring mixture to a boil, then cover, reduce heat to low and simmer for 45 minutes. After 45 minutes, remove heat, and lime juice, then recover and let stand for 10 more minutes. Once done, season with a little salt to taste.
  3. To make the corn salsa: In a medium bowl, combine corn, red onion, cilantro and lime juice. Season with salt and pepper.
  4. To make the bowls, evenly distribute rice, chicken, black beans and corn salsa into bowls (or containers if meal prepping.) Garnish with cheese, cilantro, hot sauce and extra salsa, if desired. If you are planning on enjoying the meal later, do not add the avocado. Add once ready to eat.
  5. Makes 4 servings. One for Monday-Thursday if you like.

Recipe Notes

To bake the chicken in the oven instead of the slow cooker: Place chicken in a 9x9 inch greased baking pan. Cover the top of the chicken with salsa. Bake at 400 degrees F for 20-25 minutes, depending on the size/thickness of your chicken.

Nutrition information does not include garnishes such as avocado or greek yogurt.

Nutrition Facts
Cheap & Healthy Meal Prep Idea: Better Than Chipotle DIY Chicken Burrito Bowls
Amount Per Serving (1 burrito bowl)
Calories 525 Calories from Fat 124
% Daily Value*
Fat 13.8g21%
Carbohydrates 71.12g24%
Fiber 8.4g35%
Sugar 4.8g5%
Protein 37.8g76%
* Percent Daily Values are based on a 2000 calorie diet.