Meal-Prep Chicken Burrito Bowls (5 boxes)

Ingredients

• 750g chicken breast
• 1 tbsp olive oil
• 1 tbsp fajita seasoning
• 2 cups brown rice (dry)
• 400g black beans, drained
• 3 peppers, sliced
• 1 red onion, sliced
• 1 cup salsa (packed separately)
• 1 lime
• Coriander

Method

1. 1

   Cook the rice; spread it on a tray to cool quickly, then portion.

2. 2

   Roast the peppers and onion at 200°C (400°F) for 20 minutes.

3. 3

   Season and pan-cook the chicken; rest, then slice.

4. 4

   Divide rice, beans, chicken and veg between 5 containers.

5. 5

   Cool uncovered no more than 30–60 minutes, lid on, refrigerate within 2 hours.

6. 6

   Pack salsa, lime and coriander separately — add when eating.

Swaps & variations

• Swap chicken for turkey or tofu
• Cauliflower rice for lower carb
• Add corn or avocado (avocado on the day)

Storing & freezing

Fridge 3–4 days in airtight boxes. Rice must cool fast (spread thin) and be reheated piping hot once only. Freezes 2 months (without salsa).