Mexican-Inspired Chicken Meal-Prep Bowls
Cooked chicken and brown rice form the base of five bowls with black beans, corn, pico de gallo, cheese and avocado.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Cooked grilled chicken breast, cooked brown rice and drained black beans form the base of this recipe.
- Build from measured components. Keep the base and each addition in the listed portions as you assemble the bowl.
- A defined yield. The card makes 5 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Kitchen scale
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Measured portions. Use a kitchen scale for the gram amounts in the card, especially cooked grilled chicken breast and cooked brown rice.
- Grains and starches. Measure cooked brown rice in the form named in the card. A cooked measure is different from a dry measure.
- Drain where directed. Follow the preparation note for drained black beans. Extra liquid can loosen a dressing, sauce, or filling.
Mexican-Inspired Chicken Meal-Prep Bowls
Ingredients
Equipment
Method
- Prepare the chicken and brown rice, then weigh the cooked amounts listed in the ingredients. If starting with raw chicken, cook it to 165°F. Measure the olive oil for the entire recipe and count any oil used to cook the chicken within that amount.
- Toss the chicken with the measured gluten-free taco seasoning and a little of the measured oil. Divide the chicken, rice, beans, corn, pico de gallo, cheese and avocado evenly among the selected number of servings. Divide any remaining measured oil across the bowls. Cut the lime into wedges and divide them among the bowls.
- Cool cooked components promptly in shallow containers. Refrigerate up to 3–4 days and freeze later portions before adding the fresh toppings.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Arrange the measured components in a bowl or on a plate. Portion the sauce and any oil as carefully as the protein and starch.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
What are the calories and macros per serving?
One serving provides an estimated 438 calories, 46 g protein, 33 g total carbohydrate, 15 g fat and 6.4 g fiber. One serving is 1/5 of the finished recipe.
More recipes to try
Find more ideas in the recipe collection and practical meal-planning help in Blog & Guides.
