Chicken Taco Bowls Meal Prep 333 Calories Recipes

WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Line a baking sheet with foil.
• Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
• Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
• Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
• Top each chicken breast with a generous pour of salsa.
• Bake in a preheated oven for 25 minutes.
• Rest chicken for 10 minutes, before slicing into strips.
• Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
• Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
• Enjoy!

WEEKDAY MEAL-PREP TURKEY TACO BOWLS RECIPE BY TASTY

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.
• Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.
• Season with taco seasoning, stir, cooking until meat has browned and cooked through.
• Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.
• To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.
• Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
• Enjoy!

TACO MEAL PREP BOWLS

Steps:

• In a large saucepan of 2 cups water, cook rice according to package instructions; set aside. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat. Divide rice into meal prep containers. Top with ground beef mixture, black beans, corn and tomatoes.

TACO CHICKEN BOWLS

Steps:

• Add all ingredients from the "base" to the slow cooker along with 1/4 cup of water. Stir to combine making sure the chicken is covered with the mixture. Secure the lid of the slow cooker and cook on low for 8 hours.
• Near the end of the cooking time, cook the two cups of rice according to the package directions
• After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese, green onions and fresh cilantro.
• ALTERNATE METHOD:.
• Combine all ingredients from the "base" list to a glass casserole dish, sprayed with cooking spray. Cover chicken breasts in mixture and bake at 425 degrees for 30-40 minute or until chicken is thoroughly cooked. Remove chicken to a cutting board when cook time is up and shred with two forks. Return shredded chicken to casserole dish and combine with other cooked ingredients. Serve by spooning cooked rice into a bowl and topping with chicken mixture. Garnish with shredded cheese, green onions and cilantro.