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Four Southwest chicken meal prep bowls in glass containers on a white background.

Southwest Chicken Meal Prep Bowls

Author: Stephanie Kay

Packed full of protein and veggies, these Southwest chicken bowls are a healthy meal prep idea perfect for office lunches and weeknight meals.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 bowls 1x
  • Category: Meal Prep
  • Method: Stovetop
  • Cuisine: American
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Ingredients

Chicken:

Cilantro Lime Rice:

Warm Southwest Salad:

To Serve (Optional):

Instructions

  1. Begin by cooking the rice. In a medium saucepan, warm the olive oil on medium heat, then add the rice and garlic, stir to coat it in oil, and cook for 1 minute. Add the water, salt, and lime zest, bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork. Once cooked, add the lime juice and chopped cilantro and stir until well combined.
  2. In a medium bowl, add the chicken breasts, chili powder, ground cumin, smoked paprika, and salt, and toss until the chicken is well coated in spices.
  3. In a large pan or cast-iron skillet, warm the olive oil on medium-high heat, then add the chicken breasts and cook them for 5-6 minutes per side until golden brown and they reach an internal temperature of 165°F. Once cooked, remove the chicken from the pan, transfer it to a cutting board, allow it to rest, and then slice it into strips.
  4. In the same large pan or cast-iron skillet used to cook the chicken, on medium heat, add the diced red onion and bell pepper and cook for 3-4 minutes until tender. Then add the corn and black beans, stirring to combine, and cook for an additional 2-3 minutes. Once cooked, remove the pan from the heat.
  5. Once the rice, chicken, and vegetables are cooked, prepare the meal prep bowls. Divide the cooked rice evenly across 4 airtight containers, layer with ¼ of the sliced chicken and ¼ of the veggies, and top each bowl with sliced avocado, sour cream, and a wedge of lime. (Note: If prepping the bowls ahead of time, wait to add the sliced avocado, sour cream, and lime until you are ready to serve.)
  6. The bowls can be served immediately or stored, without avocado, sour cream, and lime wedges, in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Chicken Thighs: Swap the chicken breasts for equal parts boneless, skinless chicken thighs.

To Use Taco Seasoning: Swap the chili powder, cumin, paprika, and salt for 2 tablespoons of taco seasoning.

To Use Brown Rice: Swap the white rice for brown rice and increase the cooking time to 40 minutes, or as per package instructions.

To Use Canned Corn: Swap the frozen corn for 1 cup of strained and rinsed canned corn.

To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder.

Nutrition

Find it online: https://kaynutrition.com/southwest-chicken-meal-prep-bowls/