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High Protein Taco Chicken Meal Prep Bowls - Simple, Satisfying, and Ready for the Week

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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. Cook the rice: Rinse 1 cup of rice under cold water, then cook according to package directions. Fluff and set aside. For extra flavor, add a pinch of salt and a squeeze of lime to the cooked rice.
  2. Prep the chicken: Pat chicken dry. Cut into bite-sized pieces or thin strips for quicker cooking. In a bowl, toss chicken with olive oil, taco seasoning, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice.
  3. Sear the chicken: Heat a large skillet over medium-high heat with a light drizzle of oil. Add chicken in a single layer. Cook 6–8 minutes, stirring once or twice, until browned and cooked through. Remove to a plate to rest.
  4. Cook the veggies: 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 4–5 minutes until slightly softened but still crisp.
  5. Warm the beans and corn: Add black beans and corn to the skillet for 1–2 minutes to heat through. You can also keep them cold if you prefer a contrast in temperature.
  6. Build the bowls: Divide 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. Finish and store: Let everything cool slightly. Add a lime wedge to each container. Keep Greek yogurt and avocado separate until serving so they stay fresh.