Sunday Meal Prep: Healthy Chipotle Bowls
There's nothing I love more than getting the majority of my meals planned out for the week- not only am I making healthy choices, I am also saving money!
This is a favorite of mine that I make regularly. A healthy twist on the popular Chipotle bowls that we all know and love, these are super high in protein, healthy fats and fiber to keep you full and energized throughout the day! This recipe makes 4 meals for the week, or serves a family of 4 for one meal.
The best part about this meal is that there are so many ways to customize it- for example, if you don't like slow-cooker chicken you could grill the chicken or even do beef or pork instead. If you're a vegetarian, you can double the beans and nix the meat. You can add/subtract ingredients to your taste!
~ 16oz Organic Chicken Breast
3/4 cup uncooked Organic Basmati Rice
Salsa ( I use a homemade salsa, but any will do)
1 Can Low-Sodium Organic Black Beans (BPA-Free Lining)
1 Head Romaine Heart or Romaine Lettuce
2 Small Avocados
1 White Onion
1 Bunch Cilantro
1 TBSP Chili Pepper
1 TBSP Cumin
1/2 TBSP Garlic Powder
Glass Tupperware for Marinating
Tupperware for Storing
1. Juice 2 of the limes and mix in the spices. Marinate the chicken breasts in the lime mixture for at least 30 minutes, or 3-4 hours for best results. Flip the chicken halfway through marinating time.
2. Put a drizzle of olive oil (or other cooking oil) and the chicken breasts in the slow cooker with the lime mixture for 4-6 hours on LOW. Once cooked, shred the chicken and keep on WARM.
3. Cook the rice according to package instructions. Split the rice between the 4 Tupperware containers.
4. Drain and rinse the black beans, then split between the 4 Tupperware containers.
5. Seperate the shredded chicken evenly between the 4 containers. You should have ~4 oz of chicken per container.
6. Chop the romaine lettuce, onion and cilantro finely. I immediately put these items in the Tupperware that I plan to eat for Monday, then store the rest of it in a separate container and add it later to keep them fresh and crisp.
7. Store in airtight containers and re-heat before serving.
Upon serving- cut 1 avocado in half and store the other half with the seed still in it for the next day. Chop the avocado finely and add to the container. Cut 1 lime in half and sprinkle the lime juice on top of dish. Add salsa to taste, mix it up and enjoy!
To keep the lettuce crisp, I chop it up on Sunday, then store the extra in an airtight container with a paper towel at the bottom.
The nutrition facts on this dish can vary depending on the amount of chicken you add and how large your avocados are, but you can expect it to be around the following:
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