Description
A delicious and wholesome meal prep option that combines vibrant flavors with healthy ingredients, perfect for busy weeknights.
Ingredients
- 2 cups cooked brown rice or quinoa
- 1 pound boneless, skinless chicken breast
- 1 can black beans, drained and rinsed
- 1 cup corn, drained (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Optional toppings: salsa, avocado, shredded cheese, or Greek yogurt
Instructions
- Prepare the chicken: Start by seasoning the chicken breast on both sides with chili powder, cumin, salt, and pepper. Then, grill or pan-sear over medium heat until cooked through, about 6-7 minutes per side. Allow the chicken to rest before slicing it into bite-sized pieces.
- Cook the rice or quinoa: While the chicken is cooking, prepare the brown rice or quinoa according to package instructions.
- Sauté the vegetables: In the same pan used for the chicken, add a splash of oil over medium heat. Sauté the diced onions and bell pepper until softened, about 5 minutes.
- Combine ingredients: In a large bowl, combine the cooked rice or quinoa, black beans, corn, sautéed vegetables, and sliced chicken. Mix well and adjust seasoning to taste.
- Assemble the bowls: Divide the mixture into meal prep containers. Top with fresh cilantro and serve with lime wedges on the side.
Notes
Meal prep these burrito bowls for up to 4 days in the refrigerator. You can make it vegetarian by substituting chicken with grilled tofu or extra beans.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican