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top view glass bowl of meal pre ground chicken taco with quinoa and beans
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5 from 4 votes

Chicken Taco Meal Prep Bowl

These Chicken Taco Meal Prep Bowls are made with seasoned ground chicken, black beans, corn, quinoa, tomatoes, cheese, and avocado. They're easy to make in about 35 minutes and are perfect for make-ahead lunches or quick dinners.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Diet: Low Calorie
Skill Level: Intermediate
Servings: 4
Author: Rena Awada

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.
    sauteed ground chicken in pan
  • Stir in the 2 garlic cloves (minced) and 2 tablespoons taco seasoning and continue to cook until it starts to brown.
    seasonings over cooked ground chicken
  • 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.
    beans and corn added over the sauteed ground chicken
  • 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.
    side shot of meal prep bowls with ground chicken and quinoa
  • Garnish with 1/2 bunch fresh cilantro and 4 green onions.

Notes

  • Use lean ground chicken or ground turkey.
  • Rinse and drain canned black beans before adding them.
  • Fresh, frozen, or canned corn can be used.
  • White rice, brown rice, or cauliflower rice can replace the quinoa.
  • For the freshest avocado, add it right before serving.
  • Adjust the taco seasoning to taste since brands vary in salt and spice.
  • Store assembled bowls in the refrigerator for up to 4 days.
  • For freezing, freeze the chicken and quinoa mixture separately from fresh toppings.
  • Add fresh lime, avocado, and cilantro after reheating.

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