Tex Mex Chicken

Yield
4
Cooking Time
30 minutes

Ingredients

  • 1 C uncooked rice
  • 2 C water
  • 3 Tbsp olive oil
  • 1 lb cubed chicken breast
  • 2 tsp taco seasoning mix
  • 2 sliced bell peppers
  • 1/2 sliced yellow onion
  • 2 tsp minced garlic
  • 1 zucchini chopped
  • 1 C frozen corn
  • 1/2 tsp salt and fresh ground black pepper to taste
  • 15 oz can black beans rinsed and drained
  • 2 Tbsp chopped fresh cilantro
  • 4 lime wedges

Instructions

  1. Cook rice by bringing water to a boil, adding rice and butter, covering with lid and reducing heat to let it simmer for 18 minutes.
  2. Meanwhile, add 2 tablespoons olive oil to a saute pan and place over medium heat. Add chicken pieces and season with taco seasoning. Cook, stirring, until chicken is completely cooked through. Remove from heat and transfer chicken to a plate to cool.
  3. Add remaining olive oil to the same pan and return to medium heat. Add bell peppers and onion. Cook and stir until bell pepper is slightly softened, about 2 or 3 minutes. Add garlic, zucchini and frozen corn. Cook and stir until zucchini is crisp tender, an additional 2 or 3 minutes. Season veggies with a touch of salt and fresh ground pepper while cooking. Remove from heat and set aside.
  4. Divide the cooked rice among the 4 meal prep containers. Sprinkle cilantro over rice (if desired). Add an even amount of the cooked chicken, cooked veggies, and black beans on top of the rice in the containers. Add a lime wedge and a topping container filled with your topping of choice.
  5. Cover and store in refrigerator. When ready to eat, reheat uncovered container in microwave for 1-1/2 to 2 minutes just until warm. Squeeze with lime juice and top with sour cream, salsa, or dressing of your choice.