Low Carb Chicken Burrito Bowls
This delicious, low carb chicken burrito bowl is the perfect addition to your lunch menu! It's simple to prepare and tastes fantastic!
Hey, y'all! Do you prep your lunches in advance? To be honest with you, my lunches usually consist of 3 pieces of lunch meat, 2 pieces of cheese, fruit and a yogurt. Sometimes I swap out the lunch meat for gluten-free crackers, cheese slices, and pepperoni. I pack everything into a bento box and it looks like a cute little grownups lunchable. They aren't the fanciest lunches in the world but they are quick and easy to assemble and give me just enough food to get me through to dinner.
Now that school's out (hey teacher friends!), I need to do my best to continue eating low carb, healthy lunches. I have a tendency of putting on some pounds during the summer months because I don't eat right and I have a more sedentary lifestyle.
I have a lot going on right now, so I decided to prep my lunches for this week in advance that way, I wasn't compelled to pull out of a box of mac n cheese and whip it up for a quick lunch.
Instead, I made delicious low carb burrito bowls to chow down on. The prep behind these lunches couldn't be any easier, especially if you take a few shortcuts.
1. Use precooked chicken. Rotisserie chicken works great in recipes like this. If can chicken is your thing, you could substitute that instead.
2. Use prepackaged veggies. I bought a bag of chopped romaine so I didn't have to do it myself. I also used canned corn and black beans to simplify things.
My motto is: Work smarter, not harder!
The whip up these lunches, I laid out 4 plastic containers on the counter. I distributed the romaine equally between all 4 dishes. Next, I drained and rinsed the black beans and scattered them in each of the containers. I did the same thing with the corn and gave each of the dishes a little shake to mix the ingredients up a little bit.
I actually cooked up my own chicken breasts this week, rather than buying the prepared chicken, as mentioned above. I baked one pound of chicken in the oven at 450 for 20 minutes. I have found by cranking up the heat and lowering the cooking time, it leaves the chicken a little juicier. Before popping the chicken in the oven, I seasoned it with salt and pepper and covered it with 1/2 a jar of salsa to give the chicken some flavor. Once the chicken was fully cooked, I shredded it and placed it on top of the salad bowls.
Afterward, I chopped up some green onion and tossed it on top. The chicken burrito bowls are stored in an airtight container and are totally ready to eat whenever I'm ready. I can toss on a little cheese, add some salsa, guac, ranch dressing, or queso to them to spruce them up a little if I so choose. You sour cream fans could also add a bit of that to your salad.
These salads are so stinking good! I'm loving being able to just grab them from the fridge and have an instant, delicious lunch at hand. It sure beats prepping lunch every single day!
1 pound of chicken 1/2 a jar of salsa 1 head of romaine lettuce or 1 bag prepared romaine 1 can black beans, drained and rinsed 1 can corn Green onion, chopped, to taste Salt and pepper, to taste
Optional ingredients: Cheese Queso Salsa Guacamole Sour Cream Ranch Dressing Red Onions
1. Preheat oven to 450. Place 1 pound of chicken in an oven safe dish. Season with salt and pepper, to taste. Add 1/2 a jar of your favorite salsa. Bake for 20 minutes, or until chicken is thoroughly cooked.
2. Meanwhile, place 4 airtight containers on a flat surface. Evenly distribute the romaine lettuce between the 4 dishes. Repeat this step with the drained and rinsed black beans and corn. Give each of the containers a shake to mix up the ingredients.
3. Shred the prepared chicken. Split the chicken equally between the 4 containers.
4. Top with green onions.
5. Store until ready to enjoy. Add additional toppings, if desired.
Use #mandmcooks on social media so I can see how your dish turned out!