Cook at home

Meal-Prep Chicken Burrito Bowls

Cumin-chili chicken over rice with black beans, corn and salsa, portioned into four containers.

Ingredients

• 2 lb chicken breast
• 1 tbsp olive oil
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1 1/4 cup white rice, uncooked
• 1 1/2 cup black beans, one 15 oz can, drained and rinsed
• 1 cup corn kernels
• 1 cup salsa
• 1 lime, juiced
• 2 tbsp fresh cilantro, chopped

Steps

1. Cook the rice according to the package directions.
2. Rub the chicken with the oil, chili powder, cumin, garlic powder and salt. Cook in a skillet over medium heat, 7 minutes per side, until 165 F (74 C) inside. Rest 5 minutes, then slice.
3. Warm the beans and corn together. Stir the lime juice and cilantro into the rice.
4. Divide the rice, beans and corn, chicken and salsa among 4 containers. Refrigerate up to 4 days and reheat until steaming hot.