Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil, divided
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 cups cooked brown rice or white rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen or canned corn, thawed
- 2 large bell peppers, sliced into strips
- 1 large red onion, sliced
- 1/4 cup fresh cilantro, chopped
- 2 fresh limes, cut into wedges
Instructions
- In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
- Heat a large skillet over medium-high heat. Add the chicken in a single layer. Cook for about 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove chicken from the pan and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers and onions. Sauté for 5-7 minutes until they are tender and slightly charred. Season with a pinch of salt.
- While the vegetables cook, prepare your meal prep containers. Place 1/2 cup of cooked rice into each of four containers.
- Divide the cooked chicken, sautéed peppers and onions, black beans, and corn equally among the containers, placing them on top of the rice base.
- Sprinkle fresh cilantro over each bowl and place a lime wedge inside each container.
- Allow the meals to cool completely before sealing the lids and placing them in the refrigerator.
- Cook Time: 45 minutes