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Salsa Chicken Meal Prep Bowls
These easy Salsa Chicken Meal Prep Bowls are easy to customize to fit your diet or macros, and are 1/3 the cost of a meal delivery service.
π₯ 4 Servingsβ±οΈ Prep & Cook: 1hβ³ Prep: 10 minπ₯ Cook: 50 minπ€ Beth Moncelπ budgetbytes
π₯ Ingredients
Check off ingredients as you prepare them:
π³ Cookware
- βpot
- βoven
- βsauce pot
- βbaking sheet
- βbowl
π Preparation Steps
1
Preheat the oven to 425ΒΊF. Cook the brown rice according to the package directions. (Add rice, salt, and water to a pot, cover, bring to a boil over high heat, then turn the heat down to low and simmer for β±οΈ 35 minutes.)
brown rice ($0.60*)1 cupwater ($0.00)1.75 cup
2
While the rice is cooking, begin the chicken. Add the chicken breasts to a medium sauce pot along with the salsa, chicken broth, and chili powder. Give everything a brief stir.
3
Place a lid on the pot and bring it to a boil over high heat. Once the liquid starts boiling, turn the heat down to low and let the chicken simmer over low for β±οΈ 30 minutes. Make sure it's simmering the whole time, adjusting the heat slightly if needed.
4
While the rice and chicken are cooking, prepare the bell peppers. Slice the bell peppers into 1/2-wide strips. Place them on a baking sheet and drizzle with cooking oil. Toss the peppers to coat them in oil, then sprinkle with a pinch of salt.
bell peppers ($2.99)3oil ($0.04)1 Tbsp
5
Roast the peppers in the preheated oven for β±οΈ 20-25 minutes, or until they are browned on the edges, stirring once half way through.
6
After the chicken has simmered for β±οΈ 30 minutes, remove it from the salsa mixture and use two forks to shred the meat. Return the shredded chicken to the pot of salsa and stir to combine.
7
Once the rice has rested, the chicken has been shredded, and the peppers have finished roasting, it's time to build the bowls.
8
Add about 3/4 cup rice to each container, followed by 1/4 of the roasted peppers, and 1/4 of the shredded chicken. Spoon the salsa mixture from the pot over the shredded chicken in the containers. This will act as a sauce to help moisten the entire dish. Top with sliced green onions and a dollop of sour cream and serve immediately or refrigerate for up to 4 days.
sour cream ($0.11)4 Tbsp
Nutrition Facts
calories
456 kcal
fat Content
12 g
serving Size
1 Serving
fiber Content
6 g
sodium Content
1348 mg
protein Content
38 g
carbohydrate Content
51 g
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