Tex Mex Chicken Meal Prep Bowls

Ingredients

Serves/makes 4

1 cup rice

2 cups of low-sodium chicken broth

3 tablespoons olive oil, divided

1 pound boneless skinless chicken breast, cut into small bite-size pieces

2 teaspoons taco seasoning mix

2 bell peppers any color, sliced into thin strips

1/2 small white or yellow onion thinly sliced

2 teaspoons minced garlic

1 small zucchini chopped

1 cup frozen corn no need to thaw

salt and fresh ground black pepper to taste

2 tablespoons chopped fresh cilantro optional

1 15 ounce can black beans, rinsed and drained well

fresh lime wedges

sour cream

salsa

1.
Cook rice according to package directions, substituting chicken broth for the water, if desired.
2.
Meanwhile, add 2 tablespoons olive oil to a saute pan and place over MEDIUM heat. Add chicken pieces and season with taco seasoning. Cook, stirring, until chicken is completely cooked through. Remove from heat and transfer chicken to a plate to cool.
3.
Add remaining olive oil to the same pan and return to MEDIUM heat. Add bell peppers and onion. Cook and stir until bell pepper is slightly softened, about 2 or 3 minutes. Add garlic, zucchini and frozen corn. Cook and stir until zucchini is crisp tender, an additional 2 or 3 minutes. Season veggies with a touch of salt and fresh ground pepper while cooking. Remove from heat and set aside.
4.
Divide the cooked rice among the 4 meal prep containers. Sprinkle cilantro over rice (if desired). Add an even amount of the cooked chicken, cooked veggies, and black beans on top of the rice in the containers. Add a lime wedge and a topping container filled with your topping of choice.
5.
Cover and store in refrigerator. When ready to eat, reheat uncovered container in microwave for 1-1/2 to 2 minutes just until warm. Squeeze with lime juice and top with sour cream, salsa, or dressing of your choice.