Description
A flavorful and practical meal prep solution packed with seasoned chicken, roasted vegetables, and fluffy rice—perfect for busy weekdays.
Ingredients
2 pounds (900 g) boneless, skinless chicken breasts, sliced
3 bell peppers (1 red, 1 yellow, 1 green), sliced
1 large red onion, sliced
2 tablespoons (30 ml) olive oil
2 teaspoons (4 g) chili powder
1 teaspoon (2 g) ground cumin
1 teaspoon (2 g) paprika
1 teaspoon (3 g) garlic powder
1 teaspoon (3 g) onion powder
1 teaspoon (5 g) salt
1/2 teaspoon (1 g) black pepper
Juice of 1 lime (2 tablespoons / 30 ml)
1 1/2 cups (300 g) uncooked long-grain white rice
3 cups (720 ml) water or low-sodium chicken broth
1/2 teaspoon (3 g) salt
1 cup (150 g) black beans, drained and rinsed
1 cup (150 g) corn kernels
1 cup (120 g) shredded cheddar cheese (optional)
1/2 cup (120 g) plain Greek yogurt (optional)
1 avocado, sliced (optional)
Instructions
Rinse rice and cook with 3 cups (720 ml) water or broth and 1/2 teaspoon salt for 15–18 minutes. Let rest and fluff.
Preheat oven to 400°F (200°C).
Mix olive oil and spices in a large bowl. Add chicken, peppers, and onion; toss to coat.
Spread on a sheet pan and bake for 20–25 minutes until chicken reaches 165°F (74°C).
Squeeze lime juice over mixture.
Divide rice among four containers and top with chicken and vegetables. Add beans, corn, and desired toppings.
Notes
Store in airtight containers in the refrigerator for up to 4 days. Add fresh toppings like avocado and yogurt after reheating for best texture. Bowls can be frozen without fresh toppings for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes