Ingredients
- 4 small-medium boneless (or 1 pound) skinless chicken breasts, pounded (or thighs)
- 1 packet taco seasoning * or 2 tablespoons homemade
- For the Rice
- 2 cups water
- 1 cup white basmati rice
- 1 teaspoon vegetable oil
- 1 lime
- 2 tablespoons freshly chopped cilantro
- kosher salt to taste
- For the guacamole and salsa
- 1 ripe Avocado
- 2 tablespoons cilantro minced, divided
- 1/2 small jalapeno minced, divided
- 1/8 cup onion minced, divided
- 1 small tomato diced
- juice of 1 lime
- Add-Ins
- 2 Bell Peppers sliced into strips (colors of choice)
- 1/2 onion sliced into strips
- 2 cups chopped romaine lettuce
- 1/2 cup light sour-cream
- 1/2 cup black beans
- 6 meal prep containers
Instructions
- For the Chicken: In a large bag or bowl, combine the chicken and taco seasoning along with 1 tablespoon oil. Marinate in the fridge for 20 minutes or up to 48 hours. Heat a large pan to medium-high heat. Cook chicken breasts for 5-7 minutes per side or until fully cooked. Remove from pan and rest for 10 minutes then chop into bite-size pieces.
- In the same pan, add a teaspoon of oil along with sliced bell peppers and onion. Saute for 3-4 minutes or until the veggies are tender.
- For the Rice: While the chicken is cooking, boil 2 cups water in a large pot over high heat. Once the water has boiled, add the rice and 1 teaspoon oil. Season with salt and pepper. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed. Add in the cilantro and fluff rice with a fork.