Mexican-Inspired Meal Prep (Print Version)
# Ingredients:
→ Cold Ingredients
01 -
2 cups arugula
02 -
1 cup grape tomatoes, halved
03 -
7 ounce can corn, drained
04 -
14 ounce can black beans, rinsed and drained
→ Shredded Chicken
05 -
1 lb chicken breasts
06 -
1/2 tsp salt
07 -
1/4 tsp black pepper
→ Rice
08 -
1 cup basmati rice
09 -
1.5 cups water
10 -
1 tsp paprika
11 -
1/2 tsp cumin
12 -
1/4-1/2 tsp cayenne (adjust to taste)
13 -
1/4 tsp black pepper
→ Dressing
14 -
4 tbsp Caesar dressing (use dairy-free option if needed)
# Instructions:
01 -
Place chicken breasts in a pot and season with salt and black pepper. Add enough water to cover the chicken by 1 inch. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the chicken is no longer pink in the center and reaches an internal temperature of 165°F, about 15 minutes.
02 -
Remove the chicken from the water and let it cool slightly before shredding using two forks or your hands.
03 -
Rinse the basmati rice using a mesh strainer. In a saucepan, combine the rice with water and bring to a simmer uncovered. Once bubbling, cover with a lid and reduce heat to low. Cook for 7 minutes, then stir in paprika, cumin, cayenne, and black pepper. Cover again and cook for another 5 minutes.
04 -
Remove the rice from heat and let it rest, covered, for 10 minutes. Fluff with a fork before serving.
05 -
Divide the cold ingredients (arugula, halved grape tomatoes, drained corn, and rinsed and drained black beans), seasoned rice, and shredded chicken evenly among 4 meal prep containers. Drizzle each bowl with 1 tablespoon of Caesar dressing, paying special attention to coat the chicken for added flavor.
# Notes:
01 -
For a spicier version, increase the amount of cayenne pepper.
02 -
These bowls will stay fresh in the refrigerator for up to 4 days.
03 -
For a dairy-free option, use dairy-free Caesar dressing.