Meal Prep Fiesta Chicken Rice Bowls Recipe
This Meal Prep Fiesta Chicken Rice Bowl recipe combines seasoned, sautéed chicken with colorful bell peppers, black beans, corn, and fresh salsa over fluffy brown rice. It’s a quick and vibrant one-pan meal perfect for busy weeknights or meal prepping lunches. Topped with cilantro and crumbled feta cheese for a burst of fresh and tangy flavor, this dish is both nutritious and satisfying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb chicken breasts, diced
- 1 tbsp taco seasoning
- 1/2 tsp salt, divided
- 1 small red onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 cup corn
- 1/2 cup black beans (use the rest later or freeze)
- 1 cup fresh salsa
- 1/3 cup cilantro, chopped (optional garnish)
- 1/3 cup feta cheese, crumbled (optional garnish)
Rice
- 1 cup dry brown rice
- 2 cups water
- 1 tsp butter
Instructions
- Cook the Brown Rice: Add the brown rice, water, and butter to a rice cooker or a pot on the stove. Cook until all the liquid is absorbed and the rice is tender, which usually takes about 30-40 minutes on the stove or according to your rice cooker instructions.
- Sauté the Chicken: In a large frying pan, heat the olive oil over medium-high heat. Add the diced chicken breasts, season with 1/2 tsp salt and 1 tbsp taco seasoning, and sauté for 2 to 3 minutes until the chicken starts to brown but is not fully cooked.
- Cook the Vegetables: Add the chopped red onion and bell peppers to the pan with the chicken. Sprinkle in the remaining taco seasoning and salt. Continue cooking and stirring for about 5 minutes until the vegetables soften and the chicken is cooked through.
- Add Garlic, Corn, and Beans: Stir in the minced garlic, corn, and black beans. Sauté everything together for 2 to 3 more minutes to heat through and blend the flavors well.
- Combine with Rice and Salsa: Add the cooked brown rice and fresh salsa to the pan. Toss everything together to coat the rice and mix the ingredients evenly. Cook for another 2 minutes to warm everything through.
- Garnish and Serve: Remove the pan from heat. Mix in the chopped cilantro if using, and sprinkle the feta cheese on top for a tangy finish. Serve the fiesta chicken rice bowls warm and enjoy!
Notes
- You can freeze the leftover black beans for future use.
- If you prefer, substitute chicken breasts with thighs for juicier meat.
- Adjust taco seasoning quantity according to taste.
- Use homemade salsa or store-bought depending on your preference.
- For a dairy-free option, omit the feta cheese garnish.
- This dish is excellent for meal prep and stores well for up to 4 days refrigerated.
