Chipotle Chicken Burrito Bowls | High Protein Meal Prep

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Mix the chopped chipotle in adobo, olive oil, lime juice, garlic, ground cumin, smoked paprika, dried oregano, salt and pepper into a smooth paste.
2. Coat the chicken breasts well with the paste, cover and refrigerate for at least 30 minutes (overnight is best).
3. Rinse the jasmine rice under cold water until the water runs mostly clear.
4. Put the rice, 550 g cold water and salt in a saucepan. Bring to a boil, cover, then reduce to low and cook for 12 minutes.
5. Turn off the heat and leave covered for 4 minutes to steam.
6. Fluff the rice with a fork, then mix in the lime zest and juice, coriander, black beans and corn kernels. Set aside.
7. Heat a pan over medium-high heat. Sear the chicken for 4-5 minutes per side until golden and the internal temperature reaches 74°C (165°F).
8. Rest the chicken for 5 minutes, then slice or dice it.
9. Grate the cheese, slice the cherry tomatoes and dice the red onion.
10. Divide the rice among 5 x 750 ml meal prep containers. Top with the chicken and grated cheese. Keep the remaining toppings, yogurt and lime wedges separate, or add them fresh.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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