Make this Meal Prep Whole Chicken and be a Meal Prep Rock Star! Create Easy and Delicious Chicken Burrito Bowls!
If you’re looking for the ultimate way to simplify your life then I’ve got an idea I think you’re going to love. Is there anything better than having a delicious meal without a ton of work and mess? Especially when it’s healthy and homemade and can be customized with all your favorite veggies and toppings? Using your slow cooker or your pressure cooker is a brilliant way to get dinners or lunches on the table all week and is actually easier than going through a drive thru.
A while back I did a comparison of slow cooking vs. smoking/grilling a whole chicken and now I figured it was time to try out the Instant Pot. Just like there wasn’t a clear winner in that competition, there’s again no clear winner here. It really all comes down to your cooking style, the time you have and what you are using the chicken for. In this instance, since I just plan on shredding it, I wouldn’t bother with the grill. No need for crispy skin and slow cooked and pressure cooked chicken tends to stay juicier.
The hard part is being patient once it’s done. I always just want to dig in and start pulling the chicken apart and usually end up burning my fingers.
You can put the cooled down pulled chicken into a large baggie and store in the fridge for a couple of days or you could freeze it for a few months and have on hand to make delicious meals. We love making burrito bowls by cooking up some brown rice and chopping some veggies! Perfect for a quick dinner or for taking along for lunch!
Meal Prep Chicken Burrito Bowls
- 3-4 pound whole chicken
- 1 tablespoon seasoning blend*
- 1 cup chicken broth
For Burrito Bowls:
- 2 tablespoons taco seasoning
- 3 cups cooked brown rice
- 15 oz canned black beans
- 1 cup frozen corn, thawed
- 1 cup grape tomatoes, halved
- 2 avocados, sliced or smashed
- fresh cilantro, optional
- Remove anything from the cavity of the chicken
- Rub with seasoning
- Place in electric pressure cooker and add broth
- Close and set on high for 25 minutes
- Allow for natural pressure release
- Let chicken cool and then remove skin and bones and shred chicken
- To make burrito bowls, reheat chicken with taco seasoning