MEXICAN CHICKEN & RICE BOWLS
Description
Perfect for a quick and easy weeknight dinner, these Mexican Chicken and Rice Bowls are packed with bold flavors and wholesome ingredients. This simple recipe comes together in minutes and is a fantastic option for meal prepping healthy lunches for the entire week. Loaded with protein from the chicken and black beans, and a kick of spice from your favorite salsa, this dish is as delicious as it is easy.
Ingredients
Instructions
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1. Cook the brown rice according to package directions.
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2 . While the rice is cooking, cook the chicken breast. You can grill, bake, or pan-sear it. Once cooked, shred or dice the chicken.
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3. In a large bowl, combine the shredded chicken, cooked brown rice, black beans, corn, diced green chiles, and spices (cumin, chili powder, salt, and pepper).
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4. Divide the mixture evenly into 5 meal prep containers. Top each with salsa before storing.
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You can add toppings like avocado, cilantro, or lime juice before serving.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 11g17%
- Total Carbohydrate 35g12%
- Protein 46g92%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Instant Pot Brown Rice
You can easily cook your brown rice in an Instant Pot to save time.
- Add 1 cup of brown rice, 1 cup of liquid (water or chicken broth), and ½ tsp of salt to the Instant Pot.
- Secure the lid and set the Instant Pot to high pressure cook for 15 minutes.
- Once the cooking is complete, allow the steam to naturally release for 5-10 minutes before opening the lid.
