1000 Calorie Burrito Bowls
4.89 from 9 votes
These 1000 Calorie Burrito Bowls are a perfect meal prep recipe for anyone trying to gain weight and put
on muscle. They are made up of cilantro lime rice and beans, potatoes, peppers, onions, and chicken
thighs.
Prep Time Cook Time Total Time
15 mins 45 mins 1 hr
Course: Main Dish Cuisine: meal prep, Mexican Keyword: chicken, free, gluten free, meal prep Servings: 7 servings
Calories: 1015kcal
Ingredients
For the Chicken Thighs
1589 g boneless skinless chicken thighs
21 g oil
8.4 g paprika
8.4 g cumin
8.4 g onion powder
8.4 g garlic powder
8.4 6 ancho chili powder
8.4 g salt
42 g lime juice
42 g orange juice
For the Rice and Beans
1050 g cooked rice
1232 g pinto beans
42 g cilantro
42 g lime juice
21 g oil
Salt and pepper to taste
For the Bowls
700 g russet potatoes
420 g bell peppers any color
280 g onion
42 g oil
21 g lime juice
98 g shredded monterey cheese
420 g salsa buy your favorite jar
210 g sour cream
Instructions
For the Rice
1. Cook enough rice to yield 7 or 1050g of cooked rice. 1 cup of dry rice will make between 2-3 cups of cooked rice
depending on what kind you use.
For the Chicken
1. Preheat your oven to 425°F (218°C).
2. In a large bowl make the marinade by mixing together 1.4 tbsp of oil, orange juice, and lime juice and all of the
seasonings. Reserve a couple of spoonfuls of the marinade and set aside.
3. Add in the chicken and coat all of the surfaces. If you want to allow the chicken to marinate, give it an hour or two. I
just roast it right away.
4. Line a large sheet pan with foil and spray it with oil. Place the chicken thighs on the sheet pan with the smooth side
facing down. Roast for 12-14 minutes. While the chicken is cooking, scroll down to the vegetable section working on
the rest of the prep.
5. After your chicken timer is up, remove it from the oven and chop it into a large dice then return to the sheet pan. It is
okay if it isn't cooked all of the way through, it is going back into the oven.
6. Mix in the remaining marinade that your reserved and stir it into the chopped chicken. Spread it out across the pan so
that it is evenly space and return to the oven on the top shelf and change the oven to broil.
7. Broil for 5-8 minutes or until the chicken has browned to your liking. After a couple of minutes you can remove the
pan and stir the chicken for even browning. Keep a close eye on it as it will be prone to burning under the broiler.
For the Vegetables
1. Wash and cut your potatoes into a large dice.
2. Toss the diced potatoes with 1.4 tbsp of oil and salt and pepper in a large bowl.
3. I cook the potatoes in the air fryer at 400°F (204°C) for 15 minutes. You can also throw them in the oven with the
chicken but it will likely take a bit longer.
4. Cut the bell peppers and onion into thin slices.
5. Roughly chop the cilantro into small pieces.
6. To cook the peppers and onions, heat a large skillet over medium high heat and add 1.4 tbsp of oil.
7. Dump in the peppers and onions and season lightly with salt. Allow the vegetables to develop a bit of color first, then
drizzle over a tablespoon or two of water and cover to steam for 1-2 minutes or until they have begun to soften.
8. Once the peppers and onions have cooked, add 1.4 tbsp of lime juice and season with salt to taste.
For the Rice and Beans
1. In a large bowl, add 7 cups (1050g) of cooked rice, and two cans of beans that you drain and rinsed first.
2. Add 1.4 tbsp oil, 2.8 tbsp lime juice, 0.35 cup (28g) of chopped cilantro and salt and pepper to taste.
Plating
1. This recipe makes 7 servings. Divide your ingredients evenly 7 ways. Create a base layer of rice and beans, add a
potato layer next, then the peppers and onions, and top with chicken.
2. Each dish gets ¼ cup of salsa and 2 tbsp of shredded cheese on top. Measure out the salsa into small ramekins and
add to the dishes. After reheating you will also top with 2 tbsp of sour cream.
3. These will last for up to 5 days in the fridge.
Nutrition
Calories: 1015kcal | Carbohydrates: 104g | Protein: 62g | Fat: 39g
