Join Alissa and I as we show you how to meal prep chicken burrito bowls for your lunches for the week! This recipe is so quick, easy and delicious!
Chicken
3 large chicken breasts
1T minced garlic
1/3c lime juice
1T ground cumin
2t smoked paprika
salt and pepper to taste
Street Corn
1 can corn
2T lime juice
1/2T apple cider vinegar
2T chopped cilantro
1/3c finely chopped red pepper
1/3 c. cotija cheese, crumbled
Salt and pepper to taste
Other Ingredients:
1 can black beans
2c. jasmine or brown rice
Romaine Lettuce
In the morning:
Cook chicken and garlic and 1/2 c. water in the crockpot on low for 6-8 hours. Start rice cooking in your rice cooker.
Afternoon/evening:
1. Shred chicken with two forks or with your hand mixer and add remaining chicken ingredients. Stir together.
2. Stir all corn ingredients together in a bowl.
3. Drain black beans.
Portions:
Portion out 85g chicken, 1/3c rice, 2T beans and 1/3c corn mixture into tupperware. Put lettuce leaves in a ziplock bag and squeeze out all the air before sealing to keep it fresh. Keep in fridge or freezer for lunches! Serving size can be adjusted based on your own macros.
Macros for 1 lunch: 293 cals/6g fat/28g carbs/31g protein
For more macro friendly meal prep recipes check out my 6 Week Fit Body Challenge at www.trainerlindseystribe.com/6weekfbc
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