Chicken Quinoa Burrito Bowls (Meal Prep)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quinoa and black bean burrito bowls topped with chicken, corn, peppers, onions, avocado oil, and salsa. Quick to assemble and designed for meal prep as a balanced lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- Mexican shredded chicken ((made with 1 to 1.5 pounds boneless skinless chicken thighs))
- Quinoa, cooked ((I used 1.5 cup dry, and it made extra))
- 1 can black beans, drained and rinsed ((15 ounce))
- 1 cup cooked corn kernels
- 1 bell pepper, sliced in long strips
- 1/2 yellow onion, sliced in long strips
- 1/2 Tablespoon avocado oil (or oil of choice, or cooking spray)
- Optional toppings: salsa, guacamole or diced avocado, shredded cheese, cilantro, squeeze of lime
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 780mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 710mg
- Calcium
- 56mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 780MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.