Prepping your meals for the entire week to come is one of those things that some people think is overly obsessive (it’s really just being prepared), some know how important it is but hate it because they end up eating cold healthy meals and then theres a few people out there like myself. I love meal prepping on Sundays, it gives me a challenge to create something that I know I’ll enjoy for lunch for the whole week without getting sick of it. So if you’re like me (or just want some new easy prep recipes) then please allow me to share one of my favorites: The Hellfire Chicken Burrito Bowls.
Will it fit?
The following recipe makes 5 servings. The approximate macronutrient profile off this meal is as follows:
- Calories: 458
- Fat(g): 5
- Carbs(g): 45.7
- Protein(g): 57.9
Step one: The chicken
Here’s what you’ll need:
- 4-5 lbs of chicken breast
- One Crockpot
- 1 Tablespoon Chipotle Powder
- 1/2 Tablespoon Ancho Chili Powder
- 1 Tablespoon Canola or Vegetable Oil
- 1 Teaspoon Salt
- 2 Cloves Garlic (Chopped)
- 1 Yellow Onion (Chopped)
- 1 can El Pato Sauce
- 2 cups water
- 1 1/2 teaspoon dried peppers
Now begin by cutting the chicken breast into small bite sized pieces, this part is completely subjective, my bite sized pieces range from 1 inch cubes to 2.5 inch strips, just try to be consistent. Add the el pato sauce, water, chopped onion, chopped garlic, vegetable oil, chipotle powder and ancho chili powder to the crock pot and mix well. Next add the chicken and the dried red peppers* mix thoroughly and set the crock pot for 2.5 – 3 hours on high, stir every 30-40 minutes to ensure evenness.
You can make this while the chicken cooks, however for added flavor I wait until afterwards. What you’ll need:
- 250 g brown rice (5 servings)
- Pot with lid
Soak the rice in water for 20 minutes before cooking. Take 3/4 of a cup of the juice from the crockpot and add to the pot. Add an additional 1 3/4 cups to the pot. Bring to a boil. Once boiling add the rice, stir, cover and lower the heat to a simmer. Allow rice to simmer for 40-50 minutes. Once all the water/juice has been absorbed remove from heat, fluff with a fork and let sit for 5 minutes.
Step 3: Prepping the bowls
For this you have your chicken, rice and now add any can of beans of your choice. I’m using Ranch Style Pinto Beans. First layer one serving of brown rice (mine came out to be 120 g per serving), 1 serving of beans (64 g) and 7 ounces of chicken. The last shot is adding my favorite homemade salsa.
I usually am able to prep 5 whole bowls from this recipe and end up with about 8 oz of chicken breast left over, which is great to have on hand for emergency protein or spicy-ness.