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Description
A healthy and flavorful meal prep recipe featuring southwest-seasoned chicken cubes over a bed of kale, rice, black beans, corn, and tomatoes, topped with a creamy avocado-lime dressing.
Ingredients
- For the Chicken:
- 2 medium chicken breasts, cubed
- 1 tablespoon apple cider vinegar
- 1 teaspoon ancho chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 2 teaspoons minced garlic
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon avocado oil (divided)
- For the Bowls:
- 3 cups chopped kale (or lettuce of choice)
- 1 teaspoon olive oil
- Salt (to taste)
- 1 cup halved grape tomatoes
- ½ cup corn (fresh or frozen, cooked)
- 1 ½ cups cooked black beans (rinsed and drained)
- 2 cups cooked rice
- Additional chopped fresh cilantro (for garnish)
- For the Avocado-Lime Dressing:
- 1 large avocado
- Juice of 1 lime
- 2 tablespoons water
- ¼ teaspoon salt
- 2 tablespoons chopped fresh cilantro
Instructions
- First, prepare the chicken. In a large bowl, whisk together the apple cider vinegar, ancho chili powder, oregano, cumin, smoked paprika, salt, black pepper, cayenne (if using), minced garlic, and chopped cilantro. Add the cubed chicken to this marinade, tossing to coat evenly. Let marinate for at least 30 minutes.
- Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Cook the marinated chicken until browned and cooked through, reaching an internal temperature of 165°F (74°C). Set aside.
- While the chicken cooks, prepare the bowl components. In a separate bowl, lightly massage the chopped kale with 1 teaspoon of olive oil and a pinch of salt.
- For the avocado-lime dressing, combine the avocado, lime juice, water, salt, and cilantro in a blender. Blend until smooth and creamy.
- To assemble your meal prep bowls, layer each container with the massaged kale, grape tomatoes, cooked corn, rinsed black beans, and cooked rice. Top with the cooked southwest chicken.
- Drizzle generously with the creamy avocado-lime dressing just before serving or portion it separately for later. Garnish with extra fresh cilantro.
Notes
- Marinate the chicken for up to 2 hours in the fridge for more flavor.
- This recipe is ideal for meal prepping and can be stored in the fridge for up to 4 days.
- Adjust spice levels by omitting cayenne for milder taste.