Chicken Taco Meal Prep Bowl
Chicken Taco Meal Prep Bowl is my go-to meal prep recipe for a delicious and filling meal that's healthy and easy to make. Perfect for on-the-go.
Servings: 4
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 pound ground chicken or lean ground turkey
- 2 garlic cloves pressed
- 2 tablespoons taco seasoning
- 15 ounces black beans one can, rinsed and drained
- 1 cup canned or frozen corn drained if canned
- 2 cups cooked quinoa
- 1 1/2 cups plum tomatoes quartered
- 1/2 cup shredded cheddar cheese
- 1 large avocado cubed
- juice of 1 lime
- 1/2 bunch fresh cilantro chopped for garnish
- 4 green onions sliced
Instructions
- Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the 1 pound ground chicken or turkey and cook until no longer pink, mincing the meat with a wooden spoon as it cooks.
- Stir in the 2 garlic cloves (minced) and 2 tablespoons taco seasoning and continue to cook until it starts to brown.
- Add the 15 ounces black beans and 1 cup canned or frozen corn and stir to combine, then allow the taco mixture to cool for a bit.
- Divide the 2 cups cooked quinoa among 4 meal prep bowls. Add the meat mixture, 1 1/2 cups plum tomatoes (chopped), and 1/2 cup shredded cheddar cheese.
- Top with 1 large avocado (cubed) and squeeze over fresh juice of 1 lime to prevent it from browning.
- Garnish with 1/2 bunch fresh cilantro and 4 green onions.
Notes
- Either use ground chicken or turkey. Just make sure it is lean to cut down on the fat content.
- Any oil of choice works
- Canned corn and beans work
- Serve with either brown rice, white rice, quinoa, or cauliflower rice.
- Store in the fridge for up to 5 days or freeze for up to 2 months.
Nutrition
Calories: 614kcal | Carbohydrates: 65g | Protein: 40g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 275mg | Potassium: 1753mg | Fiber: 18g | Sugar: 4g | Vitamin A: 1108IU | Vitamin C: 24mg | Calcium: 138mg | Iron: 6mg