Lunch Recipes
Meal prep burrito bowls in just under 45 minutes, enjoy 🙂

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Makes 5 servings.
Macros 1 burrito bowl: 612 calories, 58C, 24F, 45P
900g (2lbs) chicken thighs boneless skinless
3g oil
6g (1 1/2 tsp) garlic powder
6g (2 tsp) smoked paprika
3g (1 tsp) cumin
3g (1 tsp) cayenne pepper
4g (1 tsp) salt
Black pepper 20 cranks

300g tomatoes
3-4 red onions
2 jalapenos
1 bell pepper
cilantro bunch
1 lime
salt, pepper

250g (1 1/2 cups) raw basmati rice

2 avocados
150g fat-free cream cheese
salt, pepper
1 lime
3g (1 tsp) garlic powder

Directions:
season chicken thighs and bake them on a baking sheet for 15 minutes at 200°C or 400°F.

Start cooking the rice.

Add avocado with cream cheese, salt, pepper, and garlic powder into a bowl. Squeeze the juice of a lime and mix with a fork until it turned into mush.

Chop up tomatoes, onions, jalapenos, and pepper and add them into a bowl. Add salt, pepper, and the juice of 1 lime and mix until combined.

Add everything evenly into 5 containers. I eat this cold but if you want to re heat it in a microwave, I would add a separate small bowl into every container and add in pico de gallo and avo spread. Then re heat the chicken and rice without them and add them back afterward. Can be stored in the fridge for 3-5 days.
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