Chicken Burrito Bowl Meal Prep

I think there’s one thing we can all agree on when it comes to swapping out certain foods for lower calorie alternatives – cauliflower rice sucks.

It’s got no flavor, the texture is a little odd, and it’s just not the same.

I’m all for smart alternatives to save yourself some calories but definitely against eating bland foods just to get by. So we got a substitute here that tastes at least five times better and makes this chicken that much more delightful!

Sweet Potatoe Rice!

Not only will they give a better flavor experience to whatever you use it with but they’ll also provide you with so many more quality vitamins, minerals, and macronutrients to help you feel and look your best!

 

Enough talking about it though, let’s get into making this beauty!

 

Servings: 4

Prep Time: 30 Min

Cook Time: 20 Min

Macros: 400 Calories – 32g Protein – 28g Carbs – 18g Fat

INGREDIENTS –

  • 2 Medium Sweet Potatoes, Peeled
  • 3 Tbsp EVOO
  • 1 Tbsp Chili Powder
  • 2 Tsp Ground Cumin
  • 1 Tsp Garlic Powder
  • 3/4 Tsp Salt
  • 1lb Boneless Skinless Chicken Breasts 1/2-in Strips
  • 3 Cups Sliced Onions
  • 1/4 Cup Water
  • 1/4 Tsp Ground Pepper
  • 1/2 Cup Prepared Pico De Gallo Salsa
  • 1/2 Cup Shredded Mexican Cheese
  • 1/4 Cup Chopped Fresh Cilantro

DIRECTIONS-

  1. Preheat oven to 400 degrees F
  2. Using a spiral vegetable slicer or similar, cut sweet potatoes lengthwise into long, thin strands
  3. Whisk together 2Tbsp EVOO, chili powder, cumin, garlic powder, and 1/2 tsp salt in a large bowl. Then add chicken and onions to the bowl and toss until coated evenly.
  4. Spread chicken and onions on a large rimmed baking sheet and roast for about 12 minutes
  5. While the chicken is roasting, toss the sweet potato strands in a food processer and pulse until they resemble grains of rice.
  6. Add the remaining 1Tbsp of EVOO to a large non-stick skillet over medium heat. Add the sweet potato “rice”, water, pepper, and remaining 1/4 tsp salt to the skillet as well. Stir and cook until tender and water have evaporated, which is typically ~5 minutes.
  7. Once the chicken has roasted for 12 minutes, turn broiler to high and broil chicken and onions until lightly browned which is also typically about 5 minutes
  8. Portion out servings of rice and chicken into 4 bowls/containers and top with salsa, cheese, and cilantro. Enjoy!

 

RECIPE NOTES –

  • TO PREP: Feel free to also grill the chicken if you would prefer to do that as well, it also tastes great that way
  • TO SERVE: The nutrition facts currently take into account serving with salsa, cheese, and cilantro – feel free to add or substitute with your favorite burrito topics! Just make sure you take that into account when you log your food.
  • TO STORE: This meal is good to be stored for 5-7 days. You can store the meat separate from the rice or together.

 

If you try out this recipe tag me on Instagram and you just might get a shout out!

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