Burrito Bowl (Costco Build)
Cook time: 20 minutes
A meal-prep burrito bowl spec'd to hit ~56g protein and ~13g fiber around 650 calories, sourced entirely from Costco/Kirkland staples. Lean chicken does the protein lifting, black beans handle the fiber, and the whole thing reheats clean all week.
NOTES: Chicken breast is the protein anchor — poach or air-fry a batch and shred or cube. Black beans are the fiber engine; don't skimp. Rinse the beans well to cut sodium. Keep rice light — it's there for texture and a little carb, not bulk. Assemble cold for the week and microwave per serving; add the cheese fresh when reheating so it melts. Hot sauce, lime, and extra salsa at serving keep it from getting boring. Built around full-fat Kirkland shredded cheddar since Costco doesn't reliably stock reduced-fat — the extra fat is welcome here. Costco quantities far exceed one batch; most items (corn, beans, cheese, rice, salsa) carry over to future prep.
Ingredients
- 1.75 lbs raw Kirkland boneless skinless chicken breast (~1.25 lbs / 565g cooked) — from the 2-3 breast vacuum pouch or 6.5 lb bag
- 2 cans Kirkland black beans (~750g drained), rinsed
- 400g Kirkland frozen corn
- 300g Kirkland salsa roja
- 150g Kirkland shredded cheddar (full-fat)
- 1.25 cups Kirkland jasmine rice, uncooked
- 1 bell pepper, diced (from the 6-pack)
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- Lime, hot sauce, extra salsa to serve
Instructions
- Cook the chicken: Season chicken with cumin, garlic powder, paprika, salt, and pepper. Poach (simmer 20-25 min to 165F) or air-fry at 400F for ~18-20 min. Rest, then cube or shred.
- Cook the rice: Prepare 1.25 cups dry jasmine rice per package directions. Keep portions light — about 1/2 cup cooked per bowl.
- Prep the rest: Rinse and drain the black beans well. Drain corn. Dice the bell pepper.
- Portion: Across 5 containers, evenly divide chicken (~113g each), black beans (~150g each), corn (~80g each), bell pepper, and rice (~1/2 cup each). Top each with ~60g salsa.
- Cheese: Hold the cheddar separate (~30g per serving) and add when reheating so it melts fresh. Or portion cold if eating straight from the fridge.
- Reheat & serve: Microwave 1.5-2 min. Finish with lime juice, hot sauce, and extra salsa to taste.
Macros
Whole Dish
| Field | Amount |
|---|---|
| Calories | ~3,275 |
| Protein | ~282g |
| Fat | ~77g |
| Carbs | ~370g |
| Fiber | ~65g |
Per Serving
~655 calories, ~56.5g protein, ~15.5g fat, ~74g carbs, ~13g fiber
Per Ingredient (Per Serving)
- 113g cooked chicken breast — 185 cal · 35p · 4f · 0c · 0 fiber
- 150g black beans — 130 cal · 8.5p · 0.5f · 24c · 9 fiber
- 80g corn — 70 cal · 3p · 1f · 16c · 2 fiber
- 60g salsa roja — 18 cal · 1p · 0f · 4c · 1 fiber
- 30g full-fat cheddar — 120 cal · 7p · 10f · 1c · 0 fiber
- ~1/2 cup cooked rice — 120 cal · 2p · 0f · 26c · 0.5 fiber
- ~50g bell pepper — 12 cal · 0p · 0f · 3c · 1 fiber
Total — ~655 cal · 56.5p · 15.5f · 74c · ~13.5 fiber