My Instagram followers have indicated that they are interested in a meal prep series, so let’s see how this goes… First up I’ve done these Spicy Chicken Burrito Bowls with a yoghurt dressing. ⁣

I take an hour or two on a Sunday evening to prepare my meals for the week. I sometimes make a couple of different things, but mostly it’s just one dish – I really don’t mind eating the same lunch for a couple of days in a row, I just change up breakfast and dinner. ⁣

I don’t freeze these, I just keep them in the fridge and pack one into my lunch bag in the mornings. I don’t place them in the fridge when I get to the office, I keep them in my lunch bag as I prefer to have these at room temperature. ⁣
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I buy these really inexpensive containers from West Pack in different shapes and sizes. These round ones are perfect for Burrito Bowls. The small container with the dressing is also from them (they have lids too). ⁣
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Recipe below, which also includes the Calories per portion.⁣

MEAL PREP – BURRITO BOWLS

Author: Natasha Marais

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Course Lunch

Cuisine Mexican

Servings 5

Calories 420 kcal

Ingredients

1 Onion sliced
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Ground cumin
1 tsp Paprika
3 cloves Garlic pressed
1 Chilli chopped
handful Coriander leaves chopped
1 tin Crushed tomatoes
2 tbsp Brown sugar
Salt
Black pepper
5 Chicken breast fillets
200 grams Brown rice cooked
200 grams Black beans
200 grams Corn cooked
1 Tomato diced
½ Red onion sliced
1 Avocado
2 Limes

Yoghurt Dressing:

5 tbsp Plain yoghurt
2 cloves Garlic pressed
½ small Lime juice
handful Coriander leaves chopped
Salt
Black pepper

Instructions

Fry the onion in a little olive oil until soft. Add the spices and fry until fragrant, adding a touch of water if necessary.
Add the garlic, chilli, and coriander and cook uncovered for 20 minutes, adding water as required.
Add the chicken to the sauce and cook for 15 to 20 minutes. Remove from heat and allow to cool.
Combine all of the dressing ingredients and mix well. Divide equally into 5 small containers.
Cut the chicken breasts, then dish into 5 separate containers. Divide the rest of the ingredients into 5 equal portions and add to the containers. Keep in the fridge.
Add avocado just before serving.