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Healthy Mexican Meal Prep Containers - Fresh, Colorful, Make-Ahead Lunches

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) boneless, skinless chicken breasts (or thighs), trimmed
  • 1 cup uncooked brown rice (or quinoa)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed (or canned, drained)
  • 1 red bell pepper, diced
  • 1 small red onion, finely diced
  • 1 cup cherry tomatoes, halved
  • 1 medium zucchini, diced
  • 1 avocado, sliced or cubed (for serving day-of)
  • 1/3 cup chopped fresh cilantro
  • 2 limes, juiced (plus extra wedges for serving)
  • 2 tablespoons olive oil, divided
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder (adjust to heat preference)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 1/2 cup salsa (your favorite, mild to hot)
  • Optional toppings: Greek yogurt or light sour cream, shredded lettuce, pickled jalapeños, cotija or shredded cheese, hot sauce

Method
 

  1. Cook the base grain: Rinse 1 cup brown rice. Cook according to package directions until fluffy. Fluff with a fork, squeeze in half a lime, and season with a pinch of salt. Set aside to cool slightly.
  2. Make the spice rub: In a small bowl, mix cumin, smoked paprika, chili powder, garlic powder, oregano, 1/2 teaspoon salt, and a few grinds of black pepper.
  3. Season the chicken: Pat the chicken dry. Drizzle with 1 tablespoon olive oil and coat evenly with the spice rub. Let it sit 10 minutes while you prep veggies.
  4. Chop the vegetables: Dice bell pepper, red onion, zucchini, and halve the cherry tomatoes. Rinse and drain black beans and thaw corn.
  5. Cook the chicken: Heat a large skillet over medium-high. Add the chicken and cook 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice into strips or cubes.
  6. Sauté the veggies: In the same skillet, add remaining 1 tablespoon olive oil. Add onion, bell pepper, and zucchini with a pinch of salt. Cook 4–5 minutes until slightly tender but still crisp. Stir in corn and warm through for 1–2 minutes.
  7. Toss the beans: In a bowl, combine the black beans with a squeeze of lime, 2 tablespoons salsa, and a handful of chopped cilantro. Season to taste.
  8. Mix a quick salsa-lime drizzle: In a cup, stir together remaining salsa and juice of 1 lime. This brightens the bowls without heavy dressing.
  9. Assemble the containers: Divide rice among 4 meal prep containers. Top with sliced chicken, sautéed veggies, black beans, and cherry tomatoes. Spoon over the salsa-lime drizzle.
  10. Add fresh elements later: Store avocado and any dairy toppings separately. Add them right before eating to keep textures fresh.
  11. Cool and seal: Let containers cool to room temperature (no more than 1 hour), then seal and refrigerate.