Ingredients
1.5 lbs chicken breast, cut into bite-sized pieces
2 tablespoons taco seasoning
1 tablespoon olive oil
1.5 cups uncooked white or brown rice
1 can (15 oz) black beans, drained and rinsed
1 cup frozen or canned corn
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
1 cup salsa of choice
Optional: Avocado, shredded cheese, sour cream
Instructions
Step 1: Cook the rice according to package instructions. Once finished, stir in the lime juice and chopped cilantro. Set aside.
Step 2: In a large bowl, toss the chicken pieces with the taco seasoning until evenly coated.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 8-10 minutes, or until cooked through and slightly charred.
Step 4: In the final 2 minutes of cooking the chicken, add the corn and black beans to the skillet to warm them through.
Step 5: Divide the cilantro lime rice into 4 meal prep containers.
Step 6: Top the rice with the chicken, bean, and corn mixture.
Step 7: Add 1/4 cup of salsa to each container. Seal and refrigerate for up to 4 days.
Notes
To keep the rice extra moist, add a teaspoon of water before reheating in the microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Meal Prep & Planning
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 Bowl (approx. 450g)
- Calories: 485 kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 75mg
Keywords: chicken burrito bowls, meal prep lunch, healthy lunch ideas, easy chicken recipes, high protein meal prep
