Ingredients
1.5 lbs boneless skinless chicken thighs or breasts, chopped into bite-sized pieces
2 cups cooked white or brown rice
1 can (15 oz) black beans, drained and rinsed
1 cup frozen or canned corn
1 cup fresh salsa or pico de gallo
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
Salt and pepper to taste
Fresh cilantro and lime wedges for garnish
Optional: Avocado, sour cream, or shredded cheese
Instructions
Step 1: In a small bowl, mix the chili powder, cumin, garlic powder, salt, and pepper. Toss the chopped chicken pieces in the spice blend until evenly coated.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 8-10 minutes, stirring occasionally, until browned and cooked through. Remove from heat and let rest.
Step 3: If you haven't already, prepare your rice. Stir in fresh lime juice and chopped cilantro for extra flavor.
Step 4: Prepare four meal prep containers. Divide the rice equally among the containers as the base.
Step 5: Layer the cooked chicken, black beans, and corn on top of the rice in separate sections.
Step 6: Top each bowl with a generous spoonful of salsa. Seal the containers and store in the refrigerator for up to 4-5 days.
Step 7: When ready to eat, reheat in the microwave for 1.5 to 2 minutes. Add fresh avocado or sour cream after reheating.
Notes
To keep the avocado fresh, slice it right before serving rather than adding it to the prep containers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 85mg