Meal‑Prep Burrito Bowls with Cilantro Lime Rice, Chicken & Avocado Crema

Ingredients

• 4 cups Long Grain Rice (uncooked, rinsed)
• 3 tablespoons Chicken Bouillon Powder (low‑sodium if possible)
• 4 cups Water (for rice cooker)
• 1 Red Bell Pepper (cut into strips)
• 1 Green Bell Pepper (cut into strips)
• 0.5 Red Onion (half of a large onion, cut into strips)
• 2 lb Chicken Thighs, boneless skinless (cut into bite‑size pieces)
• 2 tablespoons Olive Oil (for coating chicken)
• 3 tablespoons Garlic Powder
• 2 tablespoons Onion Powder
• 1 tablespoon Smoked Paprika (a little more than 1 Tbsp if desired)
• 1 tablespoon Ground Cumin
• 1 tablespoon Mexican Oregano
• 1 teaspoon Black Pepper, freshly cracked
• 1 teaspoon Salt
• 1 15‑oz can Canned Corn (drained)
• 1 Tomato (diced)
• 1 Jalapeño (seeded and finely diced (optional for heat))
• 0.75 cup Cilantro (roughly 3/4 cup loosely packed, divided (¼ for salsa, ½ for rice))
• 2 Lime (zest of 1 lime, juice of 1½ limes (½ for salsa, 1 for crema))
• 0.5 Avocado (ripe, flesh scooped into blender)
• 1.5 cups Mexican Crema or Sour Cream (full‑fat for best texture)
• 3 Garlic Cloves (peeled)
• 1 cup Monterey Jack Cheese (shredded)

Instructions

1. Rinse the Rice

   Place the 4 cups of long‑grain rice in a fine‑mesh strainer and rinse under cold water until the water runs clear. Drain well.

   Time: PT5M

2. Add Bouillon and Cook Rice

   Transfer the rinsed rice to the rice cooker. Add 4 cups of water and 3 Tbsp chicken bouillon powder. Stir briefly, close the lid, and start the cooking cycle.

   Time: PT20M

3. Prep Vegetables

   While the rice cooks, dice the red bell pepper, green bell pepper, and half of the large red onion into strips. Dice the tomato, finely dice the jalapeño (optional), and roughly chop ¼ cup cilantro for the salsa. Set aside.

   Time: PT15M

4. Make Corn Salsa

   In a bowl combine the drained canned corn, diced red‑onion quarter, diced tomato, chopped cilantro, diced jalapeño, juice of ½ lime, and a pinch of salt. Toss to combine.

   Time: PT5M

5. Prepare Avocado Crema

   Place ½ ripe avocado, 1½ cups Mexican crema (or sour cream), ¼ cup cilantro (stems included), 2‑3 peeled garlic cloves, juice of ½ lime, and a pinch of salt into a blender. Blend until smooth. Transfer to a squeeze bottle or jar for easy serving.

   Time: PT5M

6. Season Chicken

   In a large bowl toss the bite‑size chicken pieces with 2 Tbsp olive oil, 3 Tbsp garlic powder, 2 Tbsp onion powder, 1 Tbsp smoked paprika, 1 Tbsp cumin, 1 Tbsp Mexican oregano, 1 tsp cracked black pepper, and 1 tsp salt. Mix until every piece is evenly coated.

   Time: PT5M

7. Cook Chicken

   Heat a thin layer of neutral oil in the skillet over medium‑high heat. Working in batches so the pan isn’t crowded, add the seasoned chicken. Cook 2 min without moving, then flip; cook another 2‑3 min. Check the largest piece for doneness (no pink, internal temp 165°F/74°C). Transfer cooked pieces to a sheet pan and repeat with remaining chicken.

   Time: PT15M

   Temperature: medium‑high

8. Sauté Peppers & Onion

   In the same skillet (add a little more oil if needed) increase heat to high. Add the sliced red and green peppers and the remaining onion strips. Sprinkle with a pinch of salt. Toss every minute until the vegetables are charred at the edges and softened, about 8‑10 min.

   Time: PT10M

   Temperature: high

9. Finish Cilantro Lime Rice

   When the rice is done, fluff it with a fork in a large bowl. Add the remaining half of the cilantro, zest of 1 lime, juice of the remaining 1 ½ limes, and a generous pinch of salt. Gently fold to combine, ensuring the zest and cilantro are evenly distributed.

   Time: PT5M

10. Assemble Bowls

    Divide the cilantro‑lime rice among 4 containers. Top each with a portion of cooked chicken, sautéed peppers & onion, a scoop of corn salsa, a sprinkle of shredded Monterey Jack, and a drizzle of avocado crema. Seal and refrigerate.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

60 g

Fat

20 g

Fiber

6 g