Chipotle Chicken Burrito Bowl Meal Prep
Jamison Bryant
Ingredients
- Frozen corn (2 bags)
- Butter
- Red bell pepper, jalapeños, red onion (diced)
- Lime juice
- Sour cream
- Seasonings: salt, pepper, garlic powder, paprika, chili powder, cayenne
- Queso fresco or Cotija cheese
- Avocados (for guacamole)
- Romaine or iceberg lettuce
- Chicken breasts (4), sliced and marinated
- Chipotle in adobo, olive oil, lime juice, spices, honey
Instructions
- Make corn salsa with sautéed corn, diced veggies, lime, sour cream, seasonings, and cheese. Chill overnight.
- Make guacamole and store with water seal to prevent browning.
- Chop lettuce and store.
- Marinate chicken with all listed ingredients. Store overnight.
- Next day: cook rice, grill chicken, and assemble bowls.