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MEXICAN CHICKEN & RICE BOWLS

Four individual meal prep containers filled with Mexican Chicken and Rice Bowls, each topped with fresh lime wedges and chopped green onions, ready for the week.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings: 5
Dietary: Gluten Free
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
  • 2 lbs boneless, skinless chicken breast
  • 1 cup dry brown rice
  • 2 cups water or gluten-free chicken broth
  • 1 can black beans (15 oz, drained and rinsed)
  • 1 cup salsa (your favorite kind)
  • 1 can sweet corn (15 oz. drained)
  • 1 can diced green chiles (4 oz. can)
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • Salt and black pepper to taste
Instructions
  1. 1
    1. Cook the brown rice according to package directions.
  2. 2
    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.
  3. 3

    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).

  4. 4
    4. Divide the mixture evenly into 5 meal prep containers. Top each with salsa before storing.
  5. 5
    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.

  1. Add 1 cup of brown rice, 1 cup of liquid (water or chicken broth), and ½ tsp of salt to the Instant Pot.
  2. Secure the lid and set the Instant Pot to high pressure cook for 15 minutes.
  3. Once the cooking is complete, allow the steam to naturally release for 5-10 minutes before opening the lid.
Keywords: Mexican Chicken and Rice Bowls, Chicken and Rice Bowls, Meal Prep Bowls
Read it online: https://brownfamilyrecipes.com/recipe/mexican-chicken-rice-bowls/