1000 Calorie Burrito Bowls

1000 Calorie Burrito Bowls in a Meal Prep Container

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
COOK TIME
45 Minutes

Per Serving – Makes 5

1015 Calories

104g C | 62g P | 39g F

How to Meal Prep 1000 Calorie Burrito Bowls

A link to register for the MPM Club, a subscription service for a library of meal prep recipes

A link to register for the MPM Club, a subscription service for a library of meal prep recipes

1000 Calorie Burrito Bowls in a Meal Prep Container

1000 Calorie Burrito Bowls

4.95 from 19 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.
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Ingredients

For the Chicken Thighs

  • 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
  • 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

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This Post Has 14 Comments

  1. Thomas Smith

    Are they freezer friendly?

    1. Tom

      Would like to know this too please!

  2. Travis

    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

    1. Caleb Barton

      Thank you!!

    2. Christian

      I’m showing 1,400 calories per serving without that..

      1. Barton

        Same. I forgot to add beans to mine so I added up the calories and it was already 1200 🤣

  3. Levi

    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

    1. Brett

      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

  4. Sanjin

    Really tasty if you make it for a day or two, gets dry as a shoe of you’re meal prepping.

    1. Jacob Rowitt

      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

  5. Easton Lange

    This I’ve made twice and it absolutely does NOT get dry. It’s delicious. Thanks a lot!

  6. Michael Burgess

    5 stars
    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!

  7. Sherry

    I made this for my 17-year-old that needs to gain 30 pounds before his senior football season next September. He loved it, especially the rice. I will for sure subscribe and try more recipes. Wish us luck!

  8. Taylor

    5 stars
    I wanted to make a Chipotle-style burrito and found this recipe. It hit the spot! Love the cilantro and lime in the rice. And finishing the chicken in oven with broiler made each piece perfectly crispy. I thought 3 potatoes would be too much but it wasn’t. Will make again!

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