Healthy Lunch Meal Prep: Mexican Chicken & Rice
A protein-packed, flavor-rich Mexican chicken and rice meal prep recipe—perfect for weekly lunches or quick dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-5 servings 1x
Ingredients
Scale
- 1 lb boneless, skinless chicken breast or thighs, diced
- 1 tbsp olive oil
- Juice of 1 lime
- 1½ tbsp taco seasoning
- 1 cup uncooked rice (brown or white)
- 2 bell peppers, sliced
- 1 red onion, diced
- ½ cup black beans or corn (optional)
- Salt & pepper to taste
- Fresh cilantro and lime wedges (for garnish)
Instructions
- Marinate chicken with olive oil, lime juice, and taco seasoning.
- Cook rice according to package instructions (with spices or broth if desired).
- Sauté peppers and onions in oil until soft, about 5–6 minutes. Remove.
- Cook chicken in the same skillet until browned and cooked through.
- Stir in black beans or corn if using.
- Assemble containers with rice, then chicken and veggies. Garnish with cilantro and lime.
- Let cool before sealing. Store in fridge or freezer.
Notes
- Add salsa, avocado, or hot sauce for variety.
- Use cauliflower rice for low-carb.
- Lasts 4 days in fridge or 2 months frozen.