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Chicken Taco Meal Prep Bowl Recipe

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4.1 from 8 reviews

This Chicken Taco Meal Prep Bowl is a flavorful, protein-packed dish perfect for a healthy weekly meal prep. Ground chicken is seasoned with taco spices, combined with black beans, corn, and served over nutritious quinoa, topped with fresh vegetables, cheese, and creamy avocado. It’s quick to prepare, satisfying, and great for busy people looking for a delicious and balanced lunch or dinner.

Ingredients

Protein and Seasoning

  • 1 tablespoon olive oil (or avocado oil)
  • 1 pound ground chicken (or lean ground turkey)
  • 2 garlic cloves (pressed or minced)
  • 2 tablespoons taco seasoning

Vegetables and Beans

  • 15 ounces black beans (one can, rinsed and drained)
  • 1 cup canned or frozen corn (drained if canned)
  • 1 1/2 cups plum tomatoes (quartered)
  • 1 large avocado (cubed)
  • 1/2 bunch fresh cilantro (chopped for garnish)
  • 4 green onions (sliced)

Grains and Dairy

  • 2 cups cooked quinoa
  • 1/2 cup shredded cheddar cheese

Other

  • Juice of 1 lime

Instructions

  1. Cook the Meat: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 pound ground chicken or turkey and cook until no longer pink, breaking it apart with a wooden spoon as it cooks.
  2. Add Flavorings: Stir in 2 pressed or minced garlic cloves and 2 tablespoons taco seasoning. Continue cooking until the mixture starts to brown slightly, enhancing the flavor.
  3. Mix Beans and Corn: Add 15 ounces of rinsed and drained black beans and 1 cup of drained canned or frozen corn to the skillet. Stir to combine thoroughly, then let the mixture cool slightly.
  4. Assemble the Base: Evenly divide 2 cups cooked quinoa among 4 meal prep bowls as the base layer.
  5. Add Filling and Toppings: Spoon the meat, bean, and corn mixture over the quinoa. Add 1 1/2 cups quartered plum tomatoes and sprinkle 1/2 cup shredded cheddar cheese on top.
  6. Finish with Fresh Ingredients: Top each bowl with cubed avocado from 1 large avocado and immediately squeeze fresh lime juice over the avocado to prevent browning.
  7. Garnish: Sprinkle chopped fresh cilantro (about 1/2 bunch) and sliced green onions (4 total) over each bowl for a fresh herbaceous finish.

Notes

  • You can substitute ground turkey for ground chicken for a leaner option.
  • Cook quinoa ahead of time or use leftover quinoa to save time.
  • Use fresh lime juice when serving to keep the avocado looking fresh and prevent browning.
  • This recipe keeps well in the fridge for up to 4 days, making it ideal for meal prep.
  • Adjust the amount of taco seasoning based on your preferred spice level.

Find it online: https://lauracooks.com/chicken-taco-meal-prep-bowl-recipe/