Macro- Friendly & Dietitian-approved Burrito Bowls

I don’t think I’ve ever met someone who doesn’t like Mexican food. What’s not to love? Guac, Salsa, delicious spices… it’s a no brainer really. However, when we eat Mexican Food out.. it may not align too well with our Health & Fitness Goals (i.e. is not friendly with a Macro). We can’t control portion sizes and there’s often hidden calories hiding in our meals (oils, sauces etc.)

Lucky for you, making delicious & healthy Mexican at home is SO EASY.  Jono & Deano made these incredible burrito bowls for lunches for the week (it only took us 20 mins). We put together a little how-to video which you can find here. Here is the recipe:

Cals/Macros for this recipe, serving 6 people. 390 cals | 45P. 30C. 8F.

Chicken Mix

  • 1kg Chicken
  • 1 sachet of Mexican Spice Mix (or make your own!) +
  • 1 tbs Olive Oil 
  • 1 tbs Chipotle  
  • 2 tbs Milk (of choice)

Mix everything together. Cover the mix & pop it in the fridge for 10 minutes. After the 10 minutes is up, cook on high heat for 4 minutes/side – we used the BBQ but you can just use the stove. Pop aside to rest. 

 

Capsicum/Onion Mix

  • 1 Capsicum
  • 1 Onion
  • 1 tbs Crushed Garlic
  • 1tsp Olive Oil

Chop the capsicum & onion into strips. Sauté with the garlic & olive oil. Set aside.

 

Bean Salsa

  • 1 tin Corn
  • 1 tin Blackbeans
  • 1 punnet of cherry tomatoes (diced)
  • Coriander (chopped finely)
  • Lime Juice
  • Chilli (optional, but delicious)

Mix it all together and set aside.

 

Avo/Mango Salsa

  • 3/4 Avocado
  • 1 Mango
  • Chilli 
  • Lime Juice
  • Lime Zest

Mash it all together! 

 

🍚 2 Cups Cooked Rice 

 

Assembling your bowls

Basically, pop everything into a bowl or take-away container and you’re good to go. Quantities will vary depending on your goals, however we used 1/4 cup measurement  for everything per meal – besides the chicken (we did 150g per meal).