High Protein Mexican Style Chicken & Rice Meal Prep

Name: High Protein Mexican Style Chicken & Rice Meal Prep
Cook time: 35 min
Yield: 4 servings
Ingredients: 750g Chicken Breast, raw, cut into cubes; 2 tsp Oregano; 1 tsp Garlic Powder; 2 tsp Paprika; 1 tsp Cumin; 1 tsp Chilli Powder; 1 tsp Salt and Pepper Seasoning; 1 lime of Lime Juice, from 1 whole lime; 2 tsp Olive Oil, for cooking; 1 medium Onion, chopped; 1 medium Red Bell Pepper, chopped; 100g Black Beans, Brand: Freshona; 210g Basmati Rice, washed, uncooked; 1 tsp Oregano; 1 tsp Garlic Powder; 1 tsp Paprika; 1 tsp Cumin; 1 tsp Chilli Powder; 1 tsp Salt and Pepper Seasoning; 300ml Water, or chicken stock, for more flavour; Some Cilantro (Coriander), chopped, garnish

This high-protein Mexican-style chicken and rice meal prep is packed with bold spice, tender chicken, and hearty black beans. The rice cooks in the same pan with the seasonings for maximum flavour, while lime and coriander add a fresh finish. It’s an easy, filling make-ahead option for lunches or dinners.

This high-protein Mexican-style chicken and rice meal prep is packed with bold spice, tender chicken, and hearty black beans. The ... Show more

By Jalalsamfit · Original recipe

Health Grade

A · Excellent

Rating

4.0

Time

35 min

Price

1,00 €

Calories

561 kcal

low calorie

healthy

meal prep

gluten free

Method

Wash the produce

Rinse the Onion, Red Bell Pepper, Coriander/Cilantro, and Lime Juice (from 1 whole lime) source lime under cold water. Put a fine-mesh sieve over the sink, add the Basmati Rice, and wash it under cold running water until the water runs mostly clear. This removes excess starch so the rice cooks up fluffier instead of sticky.

Chop and cube

Peel and finely chop the onion. Remove the stem and seeds from the red bell pepper, then chop it into small, even pieces so it softens quickly in the pan. Finely chop the coriander/cilantro and cut the lime in half. If your Chicken Breast (raw, cut into cubes) is still whole, trim it and cut it into bite-size cubes so it cooks evenly and fits well into meal prep portions.

Season the chicken

Place the cubed chicken in a bowl. Add Oregano, Garlic Powder, Paprika, Cumin, Chilli Powder, Salt & Pepper, and squeeze in the juice from the lime. Toss everything well until the chicken is evenly coated and glossy from the lime juice and seasoning.

Heat the pan

Set a large deep frying pan or sauté pan with a lid over medium heat and add a little Olive Oil (for cooking). Let the oil heat until it looks loose and shimmery; the pan should be hot enough that the vegetables sizzle when they go in, but not so hot that the spices on the chicken will scorch immediately.

Soften the vegetables

Add the chopped onion and red bell pepper to the hot pan. Cook, stirring regularly, for 3-4 minutes until the onion starts to turn translucent and the pepper begins to soften but still holds its shape.

Brown the chicken

Add the seasoned chicken to the pan and spread it out so as much of it as possible touches the surface. Cook over medium heat, stirring every so often, until the outside loses its raw look, the edges pick up a little colour, and the chicken is mostly cooked through, about 5-6 minutes. Stir in the Black Beans (Brand: Freshona) and mix them through the chicken and vegetables until evenly combined.

Toast the rice

Add the washed basmati rice to the pan along with another pinch of oregano, garlic powder, paprika, cumin, chilli powder, and salt and pepper. Stir for 1-2 minutes so the grains are coated in the spices and oil, and let the rice lightly toast in the pan for a nuttier flavour.

Simmer until tender

Pour in the Water (or chicken stock, for more flavour) and stir well, scraping the bottom of the pan to lift any stuck-on flavour. Bring everything to a gentle simmer, then cover with a lid and reduce the heat to low. Cook for 12-15 minutes, stirring once halfway through so the rice cooks evenly and does not stick. Check at the end: the rice should be tender and most of the liquid absorbed. If it still looks a little firm, add a small splash of water and cook for a few more minutes.

Fluff and portion

Take the pan off the heat and let it sit for 2 minutes, then fluff the rice gently with a fork. Fold through the chopped coriander/cilantro for a fresh finish. Taste and adjust seasoning if needed, then serve warm or divide into meal prep containers and let it cool slightly before sealing.