Sunday Meal Prep Idea! Messy Rice Burrito Bowls

• total time: 54 minutes

Ingredients

Here’s what you need:

Chicken

1 lb chicken breast

1 tbsp olive oil

1 tbsp lime juice

2 tsp chili powder

1 tsp cumin

1 tsp garlic powder

1 tsp paprika

1 tsp salt

1/2 tsp pepper

Rice Mixture

1 cup long grain white rice

1 small yellow onion, diced (reserving 2 tbsp for the guac)

3 cloves garlic, minced

1 jalapeño, minced (reserving 2 tsp for the guac)

1 can diced tomatoes

2 cups broth

1 can pinto or black beans, drained and rinsed

1 can corn, drained

1 tbsp chili powder

2 tsp cumin

1 tsp garlic powder

1/2 lime, juiced

1 tsp salt

1/4 tsp black pepper

Guac

2 ripe avocados

2 tbsp diced white onion

2 tsp minced jalapeño

1/4 cup cilantro

2 tsp lime juice

1 tsp lemon juice

1/2 tsp sea salt or to taste

Directions

Pat the chicken dry, then toss in all ingredients. Set aside to marinate for at least 10 minutes.

Bring a skillet over medium. Add the chicken and cook for 6-8 minutes undisturbed, flip and cook another 6-8 minutes until cooked through. Remove to let rest for 10 minutes before dicing into cubes.

In the same skillet, reduce heat to medium low, stir in the onions and jalapeño until translucent. Stir in garlic until fragrant. Add in the rice stirring 2-3 minutes to toast slightly. Stir in spices, broth, tomatoes and beans, bring to a boil then reduce to simmer uncovered for 15-20 minutes, stirring occasionally, until rice is tender. Stir in the corn, lime juice and diced chicken.

Make the guac by mashing the avocado, and mixing in onion, jalapeno, cilantro, lime and lemon juice and salt.

Serve the rice in bowls topped with cheese, Greek yogurt and guac.