Meal Prep Cilantro Lime Chicken Bowls || Gracefult Kitchen

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Meal Prep Cilantro Lime Chicken Bowls

Lunch

Prep all four servings of this easy recipe at once for ready-to-eat dinners or packable lunches for the rest of the week. If you don't like a lot of heat, try using mild chili powder, and leave out the jalapeño from the rice.

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
¾ teaspoon salt, divided
½ teaspoon chipotle chile powder or mild chili powder
¼ teaspoon ground pepper
3 tablespoons extra-virgin olive oil, divided
¼ cup chopped fresh cilantro
1 medium red onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 cups cooked brown rice
1 medium tomato, chopped
1 tablespoon chopped jalapeño pepper (Optional)
1 (15 ounce) can reduced-sodium black beans, rinsed
½ cup crumbled queso fresco (2 1/2 ounces)
1 lime, cut into 4 wedges

Description

Toss chicken with 1/4 teaspoon salt, chipotle (or chili) powder and pepper in a medium bowl. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer the chicken to a clean bowl and let cool slightly. Toss with cilantro and set aside.
Meanwhile, add the remaining 1 tablespoon oil to the pan. Add onion, red pepper, green pepper and 1/4 teaspoon salt. Cook over medium heat, stirring occasionally, until the vegetables have softened and are beginning to brown, 6 to 8 minutes. Reduce heat if vegetables are getting too dark.
Combine rice, tomato, jalapeño, if using, and the remaining 1/4 teaspoon salt in a medium bowl.
To assemble: Divide equal portions of black beans, the chicken mixture, bell pepper mixture and rice mixture among 4 microwave-safe containers. Top each with queso fresco and a lime wedge. Refrigerate until ready to use (up to 4 days).
To reheat, remove the lime wedge. Microwave each container on High for 1 to 2 minutes, or until heated through. Squeeze the lime wedge over the top.