Skip to main content

Mexican Burrito Bowl

Mexican Burrito Bowl


🍏 Dietitian Top Choice! 🍏

Looking for a versatile meal that's perfect for meal prep? Try this recipe for a Mexican Chicken Burrito Bowl! It's packed with lean protein from chicken, fibre-rich beans, and an assortment of fresh vegetables, making it a well-balanced and satisfying dish. Plus, using a pre made spice mix like Old El Paso adds convenience without sacrificing taste. Best of all, you can easily adapt this recipe to your dietary needs, making it a great choice for anyone who wants to manage their nutritional intake effectively.

    Preparation and Cooking Time:
    • Preparation Time: 20 minutes
    • Cooking Time: 30 minutes
    • Total Time: 50 minutes
    • Servings: 5
    Difficulty Level:
    • Easy
    Ingredients with Measurements:
    • 2 chicken breasts (approx. 500g), diced
    • 1 tablespoon (15 mL) olive oil
    • 1 packet Old El Paso Burrito Spice Mix (or similar)
    • 1 cup (200g) brown rice, raw
    • 2 cups (500 mL) water
    • 1 can (400g) black beans, drained and rinsed
    • 2 capsicums (approx. 200g), sliced
    • 1 large red onion (approx. 150g), sliced
    • 1 cup (150g) frozen corn, thawed
    • 1/2 cup (120 mL) fresh salsa
    • 1/4 cup (60 mL) low-fat Greek yoghurt
    • 1 avocado, mashed into guacamole
    • Fresh coriander, chopped for garnish
    • Lime wedges, for serving
    • Salt and pepper, to taste
    Preparation and Cooking Steps:
    1. Cook the brown rice in water according to package instructions until tender.
    2. In a pan, heat the olive oil and cook the diced chicken until browned.
    3. Sprinkle the Old El Paso Burrito Spice Mix over the chicken, stirring to coat evenly. Cook for an additional 5 minutes.
    4. In another pan, sauté the capsicum and red onion until slightly softened.
    5. Warm the black beans and thawed corn in a pot or microwave.
    6. To assemble, divide the cooked rice among four bowls. Top with spiced chicken, beans, sautéed capsicum and onions, and corn.
    7. Add fresh salsa, a dollop of Greek yoghurt, and guacamole to each bowl.
    8. Garnish with coriander and serve with lime wedges.
    Meal Prep and Storage Instructions:
    • Assemble the bowls in meal prep containers without the cold ingredients (salsa, Greek yoghurt, guacamole).
    • Store in the refrigerator for up to 4 days.
    • Add cold ingredients after reheating the bowl.
    Customise to Meet Your Nutritional Goals:
    • For lower carbs: Reduce the amount of rice or substitute with cauliflower rice or leafy greens.
    • For more protein: Increase the chicken or add extra black beans.
    • For less fat: Use non-fat Greek yoghurt over sour cream or reduce the amount of avocado.
    Nutritional Panel (per serving, estimated using NUTTAB standards):
    • Energy: 2036 kJ (approx. 487 calories)
    • Protein: 34 g
    • Total Fat: 13.7 g
      • Saturated Fat: 2.8 g
    • Carbohydrate: 51.2 g
      • Sugars: 9.1 g
    • Dietary Fibre: 9.9 g
    • Sodium: 744 mg


    Be the first to comment.
    All comments are moderated before being published.