Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (15ml) chili powder
  • 1 tsp (5ml) smoked paprika
  • 1 tsp (5ml) ground cumin
  • 1/2 tsp (2.5ml) garlic powder
  • 1/4 tsp (1.25ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • 1 tbsp (15ml) olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 2 (15-ounce/425g) cans black beans, rinsed and drained
  • 1/2 cup (120ml) chicken broth (low sodium)
  • 1/4 cup (60ml) chopped cilantro
  • Juice of 1 lime
  • Salt and pepper to taste
  • 2 cups (400g) cooked brown rice (or quinoa for a gluten-free option)
  • 1 avocado, diced
  • 1/2 cup (80g) cherry tomatoes, halved
  • 1/4 cup (40g) red onion, thinly sliced
  • Salsa or hot sauce, to taste
  • Greek Yogurt or Sour Cream (optional)
  • Cheddar Cheese (optional)

Instructions:

  1. Combine spices in a small bowl. Rub mixture evenly over chicken breasts.
  2. Heat olive oil in a large skillet over medium-high heat. Cook chicken until cooked through and golden brown (internal temperature of 165°F/74°C). Let rest for 5 minutes, then dice.
  3. Heat olive oil in a medium saucepan over medium heat. Sauté onion until softened. Add garlic and cook for 1 minute more.
  4. Stir in black beans, chicken broth, cilantro, and lime juice. Bring to a simmer and cook for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
  5. Divide cooked brown rice (or quinoa) evenly among the 4 meal prep containers.
  6. Top with diced chicken and black bean mixture.
  7. Add avocado, cherry tomatoes, and red onion (if using).
  8. Store in the refrigerator for up to 4 days or serve immediately with salsa or hot sauce, and a dollop of Greek Yogurt or Sour Cream, if desired.