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high protein chicken taco bowl 214472537

High Protein Chicken Taco Bowl: Easy Meal Prep

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High Protein Chicken Taco Bowl: Your balanced, healthy, and macro-friendly meal prep solution. Enjoy this lean, protein-packed Mexican dish!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Chicken, Meal Prep, Mexican
Cuisine: Mexican, Tex Mex
Calories: 659
Ingredients Method Nutrition Notes

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken breasts, trimmed
  • 1 tablespoon olive oil (plus extra if needed)
  • 2 tablespoons taco seasoning (store-bought or homemade)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • Juice of 1 lime, plus extra wedges for serving
  • 1 cup uncooked brown rice or jasmine rice (or 3 cups cooked)
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 can (15 ounces) black beans, drained and rinsed (optional but boosts protein and fiber)
  • 1 cup corn kernels (frozen, canned, or fresh)
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup salsa (your favorite)
  • 1/2 cup plain Greek yogurt or light sour cream, for topping
  • 1 avocado, sliced (optional; add just before serving)

Method
 

  1. Rinse 1 cup of rice under cold water. Cook according to package directions. Fluff the rice and set it aside. For extra flavor, add a pinch of salt and a squeeze of lime to the cooked rice.
  2. Pat the chicken dry. Cut the chicken into bite-sized pieces or thin strips for quicker cooking. In a bowl, toss the chicken with olive oil, taco seasoning, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice.
  3. Heat a large skillet over medium-high heat with a light drizzle of oil. Add the chicken in a single layer. Cook for 6–8 minutes, stirring once or twice, until browned and cooked through. Remove the chicken to a plate to rest.
  4. In the same skillet, add sliced bell peppers and red onion with a small splash of oil if needed. Season with a pinch of salt and pepper. Cook for 4–5 minutes until slightly softened but still crisp.
  5. Add black beans and corn to the skillet for 1–2 minutes to heat through. Alternatively, keep them cold if you prefer a contrast in temperature.
  6. Divide the rice among 4 meal prep containers. Top with chicken, peppers and onions, black beans, and corn. Spoon over a bit of salsa. Sprinkle with cilantro.
  7. Let everything cool slightly. Add a lime wedge to each container. Keep Greek yogurt and avocado separate until serving to maintain freshness.

Nutrition

Calories: 659kcalProtein: 73gFat: 18gCholesterol: 140mgSodium: 784mgFiber: 9gSugar: 6g

Notes

Ingredient Swap: I've found that if you're not a fan of bell peppers, or just want to use up what you have, chopped zucchini or even sliced mushrooms can be a lovely addition