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–+ servings

Chicken Taco Bowls

A high-protein meal prep recipe with seasoned ground chicken, rice, black beans, corn, and cheese. Great for lunches or dinners.
Print Recipe
Servings: 4
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients
  • 2 pounds lean ground chicken
  • 1 tablespoon olive oil
  • 1 ounce taco seasoning 1 standard packet
  • 1/3 cup water
  • 2 cups cooked taco rice Spanish rice may be substituted
  • 15 ounces black beans 1 (15-ounce) can, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 cup shredded Mexican blend cheese
Optional Toppings
  • Fresh salsa
  • Plain Greek yogurt or sour cream
  • Fresh cilantro
  • Lime wedges
  • Diced avocado
  • Hot sauce

Method
 

Instructions
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the ground chicken and cook until browned, breaking it apart as it cooks.
  3. Stir in the taco seasoning and water. Simmer for 3–5 minutes until thickened.
  4. Meanwhile, prepare the taco rice according to package directions.
  5. Heat the black beans and corn until warmed through.
  6. Divide the rice evenly among four meal prep containers.
  7. Top each bowl with the seasoned chicken.
  8. Add the black beans, corn, and shredded cheese.
  9. Allow the bowls to cool completely before sealing the meal prep containers.
  10. Refrigerate up to 4 days.

Nutrition

Calories: 485kcalCarbohydrates: 33gProtein: 43gFat: 18gFiber: 8g

Notes

Notes
For lower calories, reduce the cheese to 1/2 cup total.
Nutrition (per serving)
Calories: 485
Protein: 43 g
Carbohydrates: 33 g
Fat: 18 g
Fiber: 8 g

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