Meal prep is a good way to stay ahead during a busy week. These healthful southwest chicken and rice lunches are easy to prepare, cost-efficient, and filled with flavor! Feel free to get creative, try different seasonings and toppings each time you meal prep to always get a different variation.
Ingredients:
2 tsp Chili Powder
1 tsp Paprika
1 tsp Onion Powder
1/4 tsp Chipotle Chili Powder
1 Tbsp Olive Oil
1 tsp Garlic, Minced
2 Chicken Breasts, sliced
1 cup of Whole Grain Rice, Uncooked
Pico de Gallo or Salsa of choice
Directions:
Mix chili powder, paprika, onion powder, and chipotle chili powder in small bowl. Set aside.
Next, slice chicken into fajita style strips. Coat chicken strips in the prepared fajita seasoning blend from previous step.
Heat olive oil in pan with garlic. Once you can smell the garlic, add sliced chicken.
Cook thoroughly.
In separate pan, add 1 cup of rice with 2 cups of water. Cook until done.
*Optional* for extra flavor and color you can add parsley or cilantro to cooked rice.
When the chicken and rice are cooked, assemble bowls as desired. You can purchase Pico de Gallo at the store or make it yourself! As shown in photo, I utilized 3/4 cup of rice, 3 oz. chicken, and 1/4 cup of Pico de Gallo per serving.
Recipe makes 4 meals.
Nutrition facts per serving:
231 calories, 23g protein, 31g carb,
1g total fat, 0g saturated fat,
3g fiber, 69 mg sodium.