1000 Calorie Burrito Bowls
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.
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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
- 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
- Preheat your oven to 425°F (218°C).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Wash and cut your potatoes into a large dice.
- Toss the diced potatoes with 1 tbsp of oil and salt and pepper in a large bowl.
- 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.
- Cut the bell peppers and onion into thin slices.
- Roughly chop the cilantro into small pieces.
- To cook the peppers and onions, heat a large skillet over medium high heat and add 1 tbsp of oil.
- 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.
- Once the peppers and onions have cooked, add 1 tbsp of lime juice and season with salt to taste.
For the Rice and Beans
- In a large bowl, add 5 cups (750g) of cooked rice, and two cans of beans that you drain and rinsed first.
- Add 1 tbsp oil, 2 tbsp lime juice, ¼ cup (20g) of chopped cilantro and salt and pepper to taste.
Plating
- 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.
- 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.
- These will last for up to 5 days in the fridge.
Video
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” field 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
This Post Has 11 Comments
Are they freezer friendly?
Would like to know this too please!
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
Thank you!!
I’m showing 1,400 calories per serving without that..
Same. I forgot to add beans to mine so I added up the calories and it was already 1200 🤣
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
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
Really tasty if you make it for a day or two, gets dry as a shoe of you’re meal prepping.
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 clingfilm while in the microwave and it wasnt dry at all
This I’ve made twice and it absolutely does NOT get dry. It’s delicious. Thanks a lot!