Burrito Bowls: The Perfect Meal Prep Idea

I had actually planned to share this recipe back in August, but at the time was back in the States. Fast forward almost two months, and I'm finally back in my kitchen in the Netherlands, ready to cook and share. And honestly, the timing couldn't be better--because with the start of after school activities, busier schedules, and the general hustle that comes with the beginning of Fall, this recipe is exactly the thing that makes weeknights so much easier.

I used to grab burrito bowls from Chipotle, and while they hit the spot taste wise, they often left me wanting more--more flavor, more toppings, and definitely more food for the price. So I started making my own, customizing them with a variety of proteins and toppings depending on what I had on hand.

The inspiration for this Pollo Asada Burrito Bowl actually came from a visit to California to see my cousins. While we were there, they made an amazing batch of pollo asada--it was smoky, citrusy, perfectly seasoned, and absolutely unforgettable. I know I had to try and recreate those bold, bright flavors once I got back home to the Netherlands. After a few times of experimenting and having to improvise some ingredients, I came up with a marinade that gets pretty close, and works perfectly with the burrito bowl.

Today I'm sharing that version with you. And don't worry, if chicken isn't your thing or time is tight, I've also included some easy swaps and time saving tips after this recipe.

Pollo Asada Burrito Bowl

Ingredients for the marinade:

1.5 lb boneless, skinless chicken thighs or breasts

Juice of 2 oranges

Juice of 1 lime

2 T olive oil

3 garlic cloves, minced

1 T ground achiote pepper

1 t cumin

1 t chili powder

Salt and pepper to taste

For the bowl assembly:

Cooked Rice: White, Brown, or cilantro lime rice

Black or pinto beans

Corn

Diced tomatoes

Shredded Lettuce

Diced Avocado or guacamole

Shredded Cheese

Sour Cream

Marinate the Chicken:

In a bowl or ziploc bag, mix all the marinade ingredients. Add chicken and let marinade for 2-24 hours

Cook the Chicken:

1.Oven- preheat to 425 F (220 C)

Place marinated chicken in a foil lined baking sheet

Bake for 20-30 minutes, flipping halfway through

2. Grill- preheat to medium high heat (about 400 F/ 200 C)

   Grilled for about 6-7 minutes per side, or until internal temp reaches 165 F (74 C) and you see a nice char on the outside

Let rest for 5-10 minutes, then slice into strips or cubes

Assemble the Bowl:

In each bowl, layer a base of rice and beans. Top with chicken, then add your favorite toppings.

Time Saving Tips for a Busy Week:

1. Use Instant Rice: Ben's 60 second Ready Rice is a game changer.

2. Buy Rotisserie Chicken: Shred a store-bought rotisserie chicken and you can still season it with the marinade or taco or fajita seasoning for instant flavor

3. Used Canned or Frozen veggies

4. Make it assembly line style by prepping on a Sunday, and storing in containers.

Mix it Up

Protein Options:

1. Ground Beef or Ground Turkey

2. Grilled Steak

3. Shrimp with Lime and Chili

4. Tofu or tempeh (vegetarian option)

Topping Swaps:

1. Jalapenos

2. Bell peppers and onions

3. Mango salsa

4. Queso fresco or cotija cheese

5. Hot sauce or chipotle sauce