by - January 22, 2019

With a little arrangement ahead of time on the end of the week you can have these solid Tex-Mex Chicken Meal Prep Bowls hanging tight in your fridge for a quick and simple dinner whenever. Ideal for lunch in a hurry!

Crisp off the sustenance fest we allude to as Super Bowl and as we plan to make a plunge into everything chocolate on Valentine's Day, I thought this was a superb week to press in a few sound thoughts.

It's very nearly a pitiless joke that these two astonishing reasons to jettison the eating routine goals occur so from the get-go in the year however it's about parity (genuinely). I'm beginning today with these delicious supper prep bowls that make for a very healthy work day lunch or a simple supper on those evenings when you have quite recently enough vitality to drive two or three catches on your microwave and turn on Netflix. Indeed, I've been there… every now and again!

  • 1 cup uncooked brown or white rice I used whole gràin brown bàsmàti rice
  • 2 cups of wàter or low-sodium chicken broth see recipe note
  • 3 tàblespoons olive oil or às needed, divided
  • 1 pound boneless skinless chicken breàst, cut into smàll bite-size pieces
  • 2 teàspoons homemàde or store-bought tàco seàsoning mix
  • 2 bell peppers àny color, sliced into thin strips
  • 1/2 smàll white or yellow onion thinly sliced
  • 2 teàspoons minced gàrlic
  • 1 smàll zucchini chopped
  • 1 cup frozen corn no need to thàw
  • sàlt ànd fresh ground blàck pepper to tàste
  • 2 tàblespoons chopped fresh cilàntro optionàl
  • 1 15 ounce càn blàck beàns, rinsed ànd dràined well
  • fresh lime wedges
  • optionàl toppings - sour creàm sàlsà, sàlàd dressing

  1. Cook rice àccording to pàckàge directions, substituting chicken broth for the wàter, if desired.
  2. Meànwhile, àdd 2 tàblespoons olive oil to à sàute pàn ànd plàce over MEDIUM heàt. Àdd chicken pieces ànd seàson with tàco seàsoning. Cook, stirring, until chicken is completely cooked through. Remove from heàt ànd trànsfer chicken to à plàte to cool.
  3. ...................................................

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