Meal Prep Southwest Chicken Burrito Bowls Recipe For Weight Loss


  • 2 cups kale (or lettuce of choice)
  • 1 cup grape tomatoes
  • 3 cups shredded or cubed chicken (cooked (about 2 chicken breasts))
  • 3/4 cup corn, canned
  • 1 1/2 cup black beans, canned
  • 1 cup rice, cooked
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • 1/4 tsp pepper
  • drizzle Avocado Lime Dressing (optional)


  1. Cook the rice according to directions. Mix in paprika, cumin, cayenne, and pepper when the rice has about 5 minutes left. Set aside.
  2. Layer each bowl or container with kale, tomatoes, shredded chicken, corn, beans, and rice. Top with optional dressing and enjoy immediately or refrigerate for later!


  • Make these burrito bowls low carb by replacing the rice with cauliflower rice
  • You can also use leftover cooked chicken or buy a rotisserie chicken to speed things up
  • You can pick and choose any vegetables and greens you like, they are super versatile and are perfect for using up leftovers in your fridge
  • If you are making these for lunch or dinner later on or the next day then add any dressings and sauces last. If you can, put them in a separate container and take it with you to keep the veggies fresh and crisp.
This article and recipe adapted from site

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