Skinny Burrito Bowl

I just finished the Commit Chapter for Transform 20 and I’m pretty excited about the transformation that I’ve had these past 15 days; both physically and mentally. By having discipline in the food department, I have dramatically cut down on my “craving sweets” moments and have been able to have an intake of 80oz of water per day. Both of these are huge milestones simply considering the fact that when you live with teenagers you’re likely to have a pantry full of snacks. 

Each Friday I begin meal-planning for the upcoming week so that I can spend my Saturday grocery shopping and my Sunday meal-prepping. Because I am still learning how to perfect the container equivalents, I get a good amount of recipes to try from Pinterest searches. Last week I prepared the 2-bean Vegetarian Chili recipe that was inside the Transform20 nutrition guide, which was suuuper yum, but this week I’m having this Skinny Burrito Bowl recipe that I found via Emily J Goodman

I thought this particular meal was an especially good idea because this week we’re supposed to have incredibly cold wind chills. Cold enough that I am not so sure that I am going to want to go outside. So, I prepared 6 dishes of it; I’ll split half for me, half for my sister. That way it meets the 3-day fridge rule since I won’t be freezing any and gives me an opportunity to be lazy and not have to tweak the original recipes ingredients 🙂

Note: If you want to add extra toppings to your bowl, you may. Just make sure you add them accordingly to whichever container they’re categorized to while meal-planning.

1 serving is 1 red, 1 yellow, 0.5 purple, 0.5 green.

Skinny Burrito Bowl

Yield: 6


  • 2 tbsp olive oil
  • 1 cup onion, diced finely
  • 1lb lean ground turkey
  • 1½ cups brown rice, cooked accordingly
  • 2 cups mild salsa (no sugar)
  • 2 cups cherry tomatoes, quartered
  • ¾ cups frozen corn
  • ¼ cup low-sodium chicken broth
  • 2 tsp taco seasoning
  • salt and pepper, for taste


  1. Add olive oil to a large skillet over medium heat, followed by onions and ground turkey. Cook until ground turkey is browned and onions appear softened. Remove from heat to drain, return to skillet.
  2. Add cooked rice, salsa, tomatoes, corn, chicken broth and taco seasoning to skillet. Lower heat to simmer and allow to cook for about 5 minutes before serving.


Chicken Burrito Bowl


Crockpot Meal Alert! Who else loves the meals you get to throw into a big ol’ pot and leave to simmer until it’s dinner time? The easier the assembly on a busy week day, the better. 

Burrito Bowls are pretty come and serve as you please. You can use other meats aside from chicken, add as many vegetables as you like and top with whatever else fits your pleasure. Because I’m watching what I eat more closely, I prepared this burrito bowl using ingredients that were healthy and that I could stand to eat consecutively for a few days. 


Chicken Burrito Bowl in a Crockpot
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Prep Time
10 min
Cook Time
5 hr
Prep Time
10 min
Cook Time
5 hr
  1. 1 pound boneless, skinless chicken breasts
  2. 1 package taco seasoning
  3. 3 cups of low-sodium chicken broth
  4. 1 15 oz can of diced tomatoes, drained
  5. 1 14 oz can of black beans, drained and rinsed
  6. 2 3/4 cups of instant whole grain brown rice
  1. ½ cup shredded colby jack cheese
  2. 1 tablespoon lite sour cream
  3. 1 tomato, diced
  1. Prep a large crockpot and set on low heat. Add chicken breasts.
  2. Pour low-sodium chicken broth overtop chicken breasts, followed by taco seasoning. Mix well.
  3. Cook on low for about 4 hours.
  4. Remove the chicken breasts from crockpot with a pair of tongs and place in a covered container to preserve heat.
  5. Add instant rice and black beans to crockpot and turn heat to high. Cook for 30 minutes, or until rice appears cooked thoroughly.
  6. Add chicken breasts to crockpot again, cook for an additional 20 minutes on high.
  1. Serve with additional healthy toppings.