Mexi-Texi Chicken YUM Bowls areYour Perfect Meal Prep Solution!

Mexi-Texi Chicken YUM Bowls #MealPrep Energy Bowls 

Raise your hand if you’re #FoodPrep n’ today!? Here’s a fresh {new} idea for your Week!

Makes 4 servings
Ingredients:

• 1.5 lbs. boneless skinless chicken breasts, cut into bite sized pieces
• 2 Tbsps avocado oil, olive oil, divided
• 1 yellow onion, diced
• 2 fresh garlic cloves, minced
• 1 tsp paprika
• 1 tsp ground cumin
• 3/4 tsp. sea salt or to taste
• 1/4 tsp. fresh ground black pepper
• 15 oz black beans, rinsed and drained if using canned
• 1 cup frozen organic corn, thawed
• 1 can (4 oz) diced green chiles
• 1 cup diced fresh tomatoes, with juice
• 1 fresh lime, juiced
• Garnish to add just before serving:
• 1 small bunch of fresh chopped cilantro leaves, for garnish
• 1 jalapeno, sliced
• 1 lime, cut into wedges
• 1 cup cherry or grape tomatoes, halved
• 1.5 cups cooked brown rice, or quinoa

Instructions:

1. Heat one tablespoon of olive oil in a large skillet over medium-high heat.
2. Add in the chicken and spread into an even layer, then sprinkle with spices and season with sea salt and pepper.
3. Cook, stirring the chicken for about 4-5 minutes then add in the remaining olive oil.
4. Add the onion, garlic, and cook for an additional 3-4 minutes or until the onion has softened and the chicken is cooked through.
5. Lower the heat down and add in the remaining ingredients: tomatoes, green chiles, corn, and black beans and lime juice.
6. Stir together then cover with a lid and allow it to simmer for about 5 minutes.
7. Remove from heat.
8. Garnish with fresh cilantro, jalapeno and lime wedges and serve next to cooked brown rice and fresh cherry tomatoes – if serving immediately.
9. If using for meal prep, allow to cool, then divide everything (except for garnish ideas) equally into 4 seperate meal prep containers (I prefer glass containers), seal, and refrigerate.
10. They stay good for 3-4 days.
11. Add garnish immediately before serving.

Rachel
Pssst!! You can grab my FAV glass meal prep containers on Amazon here! 

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Mexi-Texi Chicken YUM Bowls

Ingredients

• 1.5 lbs. boneless skinless chicken breasts, cut into bite sized pieces
• 2 Tbsps avocado oil, olive oil, divided
• 1 yellow onion, diced
• 2 fresh garlic cloves, minced
• 1 tsp paprika
• 1 tsp ground cumin
• 3/4 tsp. sea salt or to taste
• 1/4 tsp. fresh ground black pepper
• 15 oz black beans, rinsed and drained if using canned
• 1 cup frozen organic corn, thawed
• 1 can (4 oz) diced green chiles
• 1 cup diced fresh tomatoes, with juice
• 1 fresh lime, juiced
• Garnish to add just before serving:
• 1 small bunch of fresh chopped cilantro leaves, for garnish
• 1 jalapeno, sliced
• 1 lime, cut into wedges
• 1 cup cherry or grape tomatoes, halved
• 1.5 cups cooked brown rice, or quinoa

Instructions

1. Heat one tablespoon of olive oil in a large skillet over medium-high heat. 
2. Add in the chicken and spread into an even layer, then sprinkle with spices and season with sea salt and pepper. 
3. Cook, stirring the chicken for about 4-5 minutes then add in the remaining olive oil. 
4. Add the onion, garlic, and cook for an additional 3-4 minutes or until the onion has softened and the chicken is cooked through. 
5. Lower the heat down and add in the remaining ingredients: tomatoes, green chiles, corn, and black beans and lime juice. 
6. Stir together then cover with a lid and allow it to simmer for about 5 minutes. 
7. Remove from heat.
8. Garnish with fresh cilantro, jalapeno and lime wedges and serve next to cooked brown rice and fresh cherry tomatoes - if serving immediately.
9. If using for meal prep, allow to cool, then divide everything (except for garnish ideas) equally into 4 seperate meal prep containers (I prefer glass containers), seal, and refrigerate.
10. They stay good for 3-4 days.
11. Add garnish immediately before serving.

4.21

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