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Easy Mexican Chicken Meal Prep Bowls - Flavorful, Fresh, and Ready for the Week

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken: 1.5–2 lbs boneless, skinless chicken breasts (or thighs)
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2–3/4 tsp kosher salt, to taste
  • 1/4 tsp black pepper
  • Zest and juice of 1 lime
  • For the base: 2 cups dry brown rice (or white rice or quinoa)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed (or canned, drained)
  • Fresh toppings: 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 avocado, sliced or cubed (add fresh when serving)
  • Fresh cilantro, chopped
  • Lime wedges
  • Optional extras: 1/2 cup salsa or pico de gallo
  • 1/4 cup crumbled queso fresco or shredded Mexican blend cheese
  • Greek yogurt or sour cream for drizzling
  • Hot sauce or sliced jalapeño

Method
 

  1. Cook the rice: Rinse 2 cups of rice and cook according to package directions. Fluff with a fork and set aside to cool slightly. For extra flavor, add a squeeze of lime and a pinch of salt when it’s done.
  2. Make the spice rub: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Stir in the lime zest.
  3. Season the chicken: Pat chicken dry, then toss with olive oil, the spice mix, and lime juice until well coated. Let it sit for 10–15 minutes while you prep toppings.
  4. Prep the veggies: Dice bell pepper, halve tomatoes, and slice red onion. Rinse and drain black beans. Thaw corn. Chop cilantro. Keep avocado uncut until serving.
  5. Cook the chicken: Heat a large skillet over medium-high. Add a little oil if needed. Cook chicken 5–7 minutes per side (thighs may take longer) until the center reaches 165°F (74°C). Rest for 5 minutes, then slice or cube.
  6. Warm the beans and corn: In the same pan over medium heat, add beans and corn with a pinch of salt and a squeeze of lime. Stir for 2–3 minutes, just until warm and glossy.
  7. Assemble the bowls: Divide rice into 5 meal prep containers. Top with sliced chicken, a scoop of beans and corn, and a handful of bell pepper, tomatoes, and red onion.
  8. Add toppings: Spoon on salsa or pico. Sprinkle cilantro. If using cheese, add a little to each bowl. Keep avocado and dairy-based toppings separate until serving.
  9. Cool and seal: Let bowls cool to room temperature for 15–20 minutes. Seal containers and refrigerate.
  10. Serve: Reheat chicken, rice, beans, and corn for 1–2 minutes in the microwave. Add avocado, yogurt or sour cream, extra lime, and hot sauce just before eating.