That’s why Sunday meal prepping can be a beautiful thing, and these easy BBQ Chicken Burrito Bowls are a perfect example. What I do for meal prep is not complicated most weeks. I usually cook some protein like chicken, make a big batch of grains or homemade beans, roast a few pounds of potatoes, and mix several jars of sauces and dressings. During the week, I mix and match these different ingredients with freshly cooked vegetables for quick, easy meals – like these BBQ chicken burrito bowls. They make a great lunch, too! I usually make my own barbecue sauce because store-bought versions can contain too much sugar or vinegar for my taste, but feel free to use another recipe you like or your favorite bottled sauce. I usually use a reduced sugar ketchup so that the barbecue sauce will be less sweet. Also, don’t skip the Worcestershire sauce! It makes a big difference in flavor. You should have about 1 2/3 cups of sauce. The sauce will keep for 1 to 2 weeks refrigerated. When the chicken is cool, shred the meat into bite-sized pieces. Refrigerate in an air-tight container for up to 5 days. Cool the cooked rice, and then transfer to a storage container. Refrigerate for up to 5 days.
