Mexican Chicken Meal Prep Bowls

Four Mexican Chicken Meal Prep Containers on a wooden table.

The most delicious Mexican Chicken made into Meal Prep Bowls that you can take as lunch to work. Mexican Chicken recipes are all awesome for meal prep.

Course Main Course

Cuisine International

Keyword mexican chicken

Prep Time 15

Cook Time 25

Total Time 40

Servings bowls

Calories 334kcal

Ingredients

1 Tbsp coconut sugar or brown sugar
1 tsp coriander
1 tsp cumin
1 tsp chipotle chili (or any other chili powder)
1/2 tsp sea salt
2 10oz chicken breasts (300g each)
2 cups cooked black beans
1/4 cup chopped yellow onion
1 clove chopped garlic
1 cup chicken broth
4 medium zucchinis
2 large tomatoes
1/3 cup chopped red onion
1/4 cup chopped jalapeno
1/3 cup chopped fresh cilantro
1/2 lime
sea salt
2 Tbsp sour cream
1 Tbsp avocado oil

Instructions

Preheat the oven to 400F (200C).
Add sugar, coriander, cumin, chipotle chili and sea salt to a small bowl and whisk.
Sprinkle spice mix generously on both sides of both chicken breasts and add the rest of the spice mix to an oven-proof bowl or baking dish.
Add cooked black beans, chopped yellow onion, garlic and chicken broth to the bowl and place on a large baking sheet.
Add chicken breasts to the baking sheet and then wash, dry and dice zucchini and add to a bowl.
Sprinkle zucchini with sea salt and drizzle with avocado oil and then mix with your hands until all pieces are well coated.
Spread the diced zucchini out on the baking sheet and then place everything together in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165F.
In the meantime, prepare the pico de gallo: Add tomatoes, red onion, jalapeño, cilantro, juice of half a lime and a pinch of sea salt to a bowl and toss until well combined.
Remove everything from the oven and let the chicken rest for 5-10 minutes. Then use two forks to shred it and then divide it amongst 4 meal prep containers.
Divide zucchini and beans amongst the meal prep containers, too, top everything with pico de gallo, drizzle with some sour cream and store in the fridge for up to 4 days. (I drained the broth of the beans a little to make it less soupy and I added a little bit of water to the sour cream to make it more drizzable).

Video

Nutrition

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