Get ready to simplify your lunches for the next week with these delicious Mexican Chicken Burrito Bowls! Perfect for meal prep, they’re easy to make and packed with flavour.
Each bowl contains only 394 calories and an impressive 33.5g of protein, making them a nutritious choice to keep you full and satisfied. Prepare a batch ahead of time, and enjoy a tasty, healthy lunch all week long!
Ingredients
(serves 3)
250g coconut lime microwave rice
250g raw chicken breast
1 sachet taco seasoning
Cos lettuce
100g black beans
1 tomato
½ red onion
Fresh coriander
Toppings
(serves 3)
6 Tbsp greek yoghurt
2 scoops The Collagen Co Unflavoured Collagen Powder
1 Tbsp fresh lemon juice
3 Tbsp tomato salsa
Method
Slow cook chicken: add chicken and taco seasoning to slow cooker. Set on high and cook for 3 hours. Pull apart and shred with a fork. Set aside.
Cook rice as per packet instructions.
Prepare ingredients: dice cucumber, tomato, and red onion. Shred lettuce. Drain and rinse black beans. Chop coriander.
In a small bowl, combine greek yoghurt, collagen and lime juice. Mix until well combined.
Assemble burrito bowls: Add rice, shredded chicken, lettuce, black beans, tomatoes and red onion to containers. Top with greek yoghurt mix, salsa and coriander.
