Chicken Burrito Bowls Meal Prep

Ingredients

• 350 g Basmati Rice (washed)
• 700 ml Water (cold)
• to taste Sea Salt Flakes
• 750 g Boneless Skinless Chicken Thighs (trimmed)
• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• 2 tsp Smoked Paprika
• 0.5 tsp Red Chili Powder (optional for heat)
• 10 cracks Cracked Black Pepper (or to taste)
• 1 Jalapeño (sliced, seeds removed optional)
• 5 large Roma Tomatoes (diced medium‑large pieces)
• 1 large Red or White Onion (peeled and diced small)
• 10 g Fresh Cilantro (roughly chopped, optional)
• 2 large Lime (juice divided for pico and avocado)
• 2 large Avocado (ripe, for smashing)
• to taste Sour Cream or Greek Yogurt (optional topping)
• to taste Sriracha Mayo or Hot Sauce (optional drizzle)

Instructions

1. Cook Basmati Rice

   Place a large saucepan over high heat, add the washed basmati rice, cold water and a pinch of sea salt. Stir briefly to break up clumps, bring to a boil, then reduce heat to low, cover with a lid and simmer for 14 minutes without disturbing. Turn off the heat, keep the lid on and let the rice sit for 5 minutes, then fluff with a fork.

   Time: PT19M

   Temperature: high, then low

2. Season and Bake Chicken Thighs

   In a mixing bowl combine the chicken thighs with garlic powder, onion powder, smoked paprika, optional red chili powder, sea salt and cracked black pepper. Massage the spices into the meat. Arrange the thighs on a parchment‑lined baking tray, making sure they do not overlap. Bake in a pre‑heated oven at 190°C (375°F) for 16 minutes, then let rest 5–10 minutes before cutting.

   Time: PT21M

   Temperature: 190°C

3. Prepare Pico de Gallo

   Dice the roma tomatoes into medium‑large pieces. Thinly slice the onion, rotate 90°, then dice into small cubes. Slice the jalapeño lengthwise, remove seeds if desired, then dice finely. Roughly chop the cilantro. In a bowl combine tomatoes, onion, jalapeño, cilantro, half of the lime juice, sea salt and cracked pepper. Mix well and adjust seasoning to taste.

   Time: PT10M

4. Make Lime‑Smashed Avocado

   Halve the avocados, remove the pits, and scoop the flesh into a bowl. Sprinkle with sea salt, add the remaining lime juice and mash with a fork until smooth but still slightly chunky. Taste and adjust seasoning, then cover and refrigerate until serving.

   Time: PT5M

5. Assemble the Burrito Bowls

   Divide the fluffy rice among four bowls. Top each with a portion of the baked chicken (whole, sliced or diced). Add a generous scoop of pico de gallo, a dollop of lime‑smashed avocado, and optional sour cream or Greek yogurt. Drizzle with sriracha mayo or your favorite hot sauce if desired. Serve immediately or let cool before storing.

   Time: PT5M

Nutrition Facts

Calories

530

Protein

30 g

Carbohydrates

55 g

Fat

15 g

Fiber

8 g