It’s simple to become overwhelmed with cooking every day in the fast-paced world of today. The answer? Preparing meals! You can set yourself up for a week of simple, stress-free, and healthful eating by spending only thirty minutes preparing a few meals ahead of time. Making meals in advance, storing them, and having them ready to eat when you need them is one of the best things about meal planning. You may save time during your hectic week by making this tasty and easy make-ahead dinner in 30 minutes.
Chicken & Veggie Burrito Bowls
This meal is perfect for anyone looking for a healthy, flavorful, and customizable meal prep option. It’s packed with protein, fiber, and plenty of vegetables, making it a filling and balanced dish. Plus, the ingredients can be easily swapped out to fit your preferences or dietary needs.
Ingredients:
- 2 chicken breasts (or thighs for more flavor)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup quinoa or brown rice
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or fresh)
- 1 bell pepper, diced
- 1/2 red onion, diced
- 1 avocado, sliced (optional, for serving)
- Fresh cilantro (optional, for garnish)
- Lime wedges (for serving)
- Salsa or hot sauce (optional, for serving)
Instructions:
- Cook the Chicken: Start by heating the olive oil in a large skillet over medium heat. Season the chicken breasts with garlic powder, cumin, chili powder, salt, and pepper. Cook the chicken for about 6-8 minutes per side, or until fully cooked through and no longer pink in the center. Once cooked, remove from the skillet and let it rest for a few minutes before slicing it into thin strips.
- Prepare the Quinoa or Rice: While the chicken is cooking, prepare the quinoa or brown rice according to package instructions. Typically, quinoa will cook in about 15 minutes, while rice may take a bit longer. If you have a rice cooker, even better! Once the grains are ready, set them aside to cool.
- Sauté the Veggies: In the same skillet you used for the chicken, add the diced bell pepper and red onion. Sauté for 3-4 minutes, or until the veggies have softened but still have some crunch. Add in the corn and black beans, and cook for another 2-3 minutes to warm everything through.
- Assemble the Burrito Bowls: Divide the cooked quinoa or rice among 4-5 meal prep containers. Layer the sautéed veggies and beans over the grains. Add the sliced chicken on top, and garnish with fresh cilantro if desired. If you’re adding avocado, slice it up and place it in a small container with a squeeze of lime juice to prevent browning. Store the avocado separately, so it stays fresh.
- Store and Serve: These burrito bowls will keep in the fridge for up to 4 days. When you’re ready to eat, simply reheat the bowl in the microwave for 1-2 minutes. Add your avocado, a sprinkle of fresh cilantro, a squeeze of lime, or some salsa and hot sauce for extra flavor.
Why This Works for Meal Prep: This bowl of chicken and vegetables is a filling, well-balanced meal that offers a wonderful combination of fiber, healthy fats, and protein. The ingredients are simply adaptable to your dietary requirements or preferences and keep nicely in the refrigerator. Would you like it to be vegetarian? Just use tempeh or grilled tofu in place of the chicken. Try using cauliflower rice instead of brown rice or quinoa if you’re following a low-carb diet. For added creaminess, you can add a dollop of guacamole or Greek yogurt, or you can change the flavor to your preference.
You may save time throughout the week and guarantee that you always have a filling and nutritious supper on hand by making these bowls ahead of time. You can prepare meals for a stress-free week of delectable meals with just thirty minutes of work. Meal prep doesn’t have to be difficult!