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1000 Calorie
Burrito Bowls
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
15 Minutes
C OOK TIME
45 Minutes
PER SERVING – MAKES 5
1015 Calories
104g C | 62g P | 39g F
How to Meal Prep 1000
Calorie Burrito Bowls
1000 CALORIE BURRITO
BOWLS
4.91 from 11 votes
COURSE: Main Dish
CUISINE: meal prep, Mexican
KEYWORD: chicken, free, gluten free, meal
prep
PREP TIME: 15 MINUTES
COOK TIME: 45 MINUTES
TOTAL TIME: 1 HOUR
SERVINGS: 5 SERVINGS
CALORIES: 1015KCAL
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.
Print Recipe Pin Recipe
INGREDIENTS
FOR THE CHICKEN THIGHS
2½ lbs (1135 g) boneless skinless
chicken thighs
1 tbsp (15 g) oil
2 tsp (6 g) paprika
2 tsp (6 g) cumin
2 tsp (6 g) onion powder
2 tsp (6 g) garlic powder
2 tsp (6 6) ancho chili powder
1 tsp (6 g) salt
2 tbsp (30 g) lime juice
2 tbsp (30 g) orange juice
FOR THE RICE AND BEANS
5 cups (750 g) cooked rice
2 cans (880 g) pinto beans
½ bunch (30 g) cilantro
2 tbsp (30 g) lime juice
1 tbsp (15 g) oil
Salt and pepper to taste
FOR THE BOWLS
3 medium (500 g) russet potatoes
2 medium (300 g) bell peppers any
color
1 medium (200 g) onion
2 tbsp (30 g) oil
1 tbsp (15 g) lime juice
10 tbsp (70 g) shredded monterey
cheese
1¼ cups (300 g) salsa buy your favorite
jar
10 tbsp (150 g) sour cream
INSTRUCTIONS
FOR THE RICE
1. Cook enough rice to yield 5 or 750g 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 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 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 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 tbsp of lime juice and
season with salt to taste.
FOR THE RICE AND BEANS
1. In a large bowl, add 5 cups (750g) of
cooked rice, and two cans of beans that
you drain and rinsed first.
2. Add 1 tbsp oil, 2 tbsp lime juice, ¼ cup
(20g) of chopped cilantro and salt and
pepper to taste.
PLATING
1. This recipe makes 5 servings. Divide
your ingredients evenly 5 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.
VIDEO
Chicken Burrito Bowl …
NUTRITION
Calories: 1015kcal | Carbohydrates: 104g |
Protein: 62g | Fat: 39g
NUTRITIONAL INFO FOR THE 1000
CALORIE BURRITO BOWLS
The information in this table represents the estimate for
the total nutrition of the recipe as it is written. If you
wanted to split the recipe into more or less servings than
what is originally listed you can use this table to
determine the nutritional estimates. If you update the
number of servings in the “Servings” Deld of the recipe
above, the information in these tables are no longer
accurate as you have updated the ingredients.
SERVINGS
CARBS
519.7g
PROTEIN
307.7g
FAT
196.6g
CALORIES
5079 cals
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THIS POST H AS 12 COMMENTS
Thomas Smith F E BR UA RY 1 1 , 2 0 2 3 R E P LY
Are they freezer friendly?
Tom F E BR UA RY 1 3 , 2 0 2 3 R E P LY
Would like to know this too please!
Travis F E BR UA RY 1 2 , 2 0 2 3 R E P LY
If you’re like me and aren’t into sour cream, the macros
without the 2 tbsp sour cream in each meal are: 958 calories,
102.7 g carbs, 61.3 g protein, 33.4 g fat
Caleb Barton F E BR UA RY 1 4 , 2 0 2 3 R E P LY
Thank you!!
Christian F E BR UA RY 1 4 , 2 0 2 3 R E P LY
I’m showing 1,400 calories per serving without that..
Barton A P R IL 16, 2023 R E P LY
Same. I forgot to add beans to mine so I added up the
calories and it was already 1200
Levi F E BR UA RY 1 3 , 2 0 2 3 R E P LY
Can someone break the calories down. Can’t seem to get the
math right don’t see how it adds up to 1000cal. Just want to
know since I’m trying to bulk so I can potentially use these
ingredients for other dishes. Thanks
Brett A P R IL 20, 2023 R E P LY
Chicken: 2035
Rice: 975
Oil: 530
Beans: 400
Potato: 400
Sour Cream: 400
Cheese: 282
Salsa: 108
Onion: 80
Peppers: 60
Total: 5270 / 5 = 1054 calories per meal
Sanjin M A R C H 19, 2023 R E P LY
Really tasty if you make it for a day or two, gets dry as a shoe
of you’re meal prepping.
Jacob Rowitt SEP TEM BER 16, 2023 R E P LY
i make a batch of 5, left 3 in the fridge and 2 in the freezer,
the ones in the freeezer after thawing out i put about a
tablespoon of water in the bowl and covered with cling]lm
while in the microwave and it wasnt dry at all
Easton Lange JULY 22, 2023 R E P LY
This I’ve made twice and it absolutely does NOT get dry. It’s
delicious. Thanks a lot!
Michael Burgess O CTO BE R 2 , 2 0 2 3 R E P LY
I don’t make these meals for bulking or anything like that, but
I do workout in order to stay in shape… I use these meals as
an easy, simple meal prep option for lunch/dinners. I’ve
made this before a while back, and I’ll be making it again this
week. This one is one of my favorites personally.
Thank you!
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