High Protein Mexican Chicken Burrito Meal Prep

Ingredients

• 1.5 pounds Boneless Skinless Chicken Thighs (trimmed of excess fat)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1 tablespoon Chili Powder (mild or hot, according to taste)
• 1 teaspoon Ground Cumin
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Olive Oil (extra‑virgin recommended)
• 1 medium White Onion (diced)
• 0.25 cup Fresh Cilantro (chopped)
• 4 pieces Low‑Calorie Large Tortillas (10‑inch, preferably whole‑wheat or corn)
• 2 cups Chicken Bone Broth (store‑bought or homemade, low sodium)
• 1 cup Long Grain White Rice (rinsed)

Instructions

1. Marinate the Chicken

   Place the chicken thighs in a mixing bowl. Add lime juice, chili powder, cumin, garlic powder, salt, pepper, and olive oil. Toss to coat, cover, and let sit for 10 minutes.

   Time: PT10M

2. Cook the Rice in Bone Broth

   Rinse 1 cup rice until water runs clear. In the same skillet, add 2 cups chicken bone broth, bring to a boil, stir in the rice, reduce heat to low, cover, and simmer for 12 minutes until fluffy.

   Time: PT12M

   Temperature: Medium heat

3. Cook the Marinated Chicken

   Remove the lid, push the rice to one side, and add the marinated chicken pieces to the empty side of the pan. Cook over medium‑high heat, turning occasionally, until the chicken is browned and reaches an internal temperature of 165°F (about 8 minutes).

   Time: PT8M

   Temperature: Medium‑high heat

4. Dice Chicken and Mix Fillings

   Transfer the cooked chicken to a cutting board, dice into bite‑size pieces. Return to the skillet, add diced white onion and chopped cilantro, stir to combine and warm the onion for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

5. Assemble the Burritos

   Lay a tortilla flat, spoon a line of rice down the center, top with chicken‑onion‑cilantro mixture, and add any optional toppings (hot sauce, avocado). Fold the sides and roll tightly.

   Time: PT3M

6. Wrap and Store

   Wrap each burrito tightly in aluminum foil. Let cool for 5 minutes, then place in a freezer‑safe bag or container. Freeze for up to 3 months.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

35 g

Fat

10 g

Fiber

3 g