Chicken Burrito Bowls are everything this summer. They have fresh pico de gallo and a very quick to make, which means less time in the kitchen when you’re trying to eat healthy on a busy week night.
Chipotle is probably one of the Kinsley household’s favorite restaurant. We’re really missing that chorizo option from their menu. While we don’t have the funds to eat there every time we have a craving, the next best thing is to create the recipe at home.
We had time for meal prep this weekend, which consisted of grilling two corn on the cob for this recipe. The corn was slathered with butter then seasoned with cayenne, chili powder and cumin. The corn is then wrapped in foil and placed on the grill for 30-40 minutes. If you don’t have time for grilling, then keep to the bag of frozen corn! Weeknights are busy and, boy, we know it. Any time cut out of creating a healthy meal is our main goal.
We nixed the rice in favor of cauliflower rice to keep this recipe low carb. Limit the amount of corn and black beans (or nix them completely) in this dish and it will be keto friendly. Happy bellies all around!
As for the meal prep, keep the avocado and pico de gallo separate from the rest of the ingredients, as to not heat them in the microwave. Everything else can be loaded into a microwavable container for easy lunches during the week.