Mexi-Texi Chicken YUM Bowls #MealPrep Energy Bowls {Raise your hand if you’re #…
Mexi-Texi Chicken YUM Bowls
#MealPrep Energy Bowls ? {Raise your hand if you’re #FoodPrep n’ on Sunday! ??
Here’s a fresh {new} idea for your Week!} makes 4 servings
Ingredients:
1.5 lbs. boneless skinless chicken breasts, cut into bite sized pieces
2 Tbsps avocado oil, olive oil, divided
1 yellow onion, diced
2 fresh garlic cloves, minced
1 tsp paprika
1 tsp ground cumin
3/4 tsp. sea salt or to taste
1/4 tsp. fresh ground black pepper
15 oz black beans, rinsed and drained if using canned
1 cup frozen organic corn, thawed
1 can (4 oz) diced green chiles
1 cup diced fresh tomatoes, with juice
1 fresh lime, juiced
Garnish to add just before serving:
1 small bunch of fresh chopped cilantro leaves, for garnish
1 jalapeno, sliced
1 lime, cut into wedges
1 cup cherry or grape tomatoes, halved
1.5 cups cooked brown rice, or quinoa
Instructions:
Heat one tablespoon of olive oil in a large skillet over medium-high heat.
Add in the chicken and spread into an even layer, then sprinkle with spices and season with sea salt and pepper.
Cook, stirring the chicken for about 4-5 minutes then add in the remaining olive oil.
Add the onion, garlic, and cook for an additional 3-4 minutes or until
the onion has softened and the chicken is cooked through.
Lower the heat down and add in the remaining ingredients: tomatoes, green chiles, corn, and black beans and lime juice.
Stir together then cover with a lid and allow it to simmer for about 5 minutes.
Remove from heat.
Garnish with fresh cilantro, jalapeno and lime wedges and serve next to cooked brown rice and fresh cherry tomatoes – if serving immediately.
If using for meal prep, allow to cool, then divide everything (except for garnish ideas) equally into 4 seperate meal prep containers (I prefer glass containers), seal, and refrigerate.
They stay good for 3-4 days.
Add garnish immediately before serving.
❤Rachel
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?LOTS More Recipes: Cleanfoodcrush.com
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