Loaded with rice, black beans, corn, salsa, and spices, these Santa Fe chicken and rice bowls are made with pantry staples and perfect for make-ahead lunches that last all week long. Not only are they quick and easy to make but they are packed full of protein and fiber making them a healthy, filling, and well-balanced meal.
INGREDIENTS FOR SANTA FE CHICKEN
Here’s what you’ll need to make these Santa Fe chicken and rice meal prep bowls:
Chicken Breasts: I used boneless, skinless chicken because they are quick to cook, however, you could use boneless, skinless chicken thighs or bone-in chicken breasts or thighs if you prefer. If using bone-in chicken, you will need to extend the cooking time.
Spices: A pinch of ground cumin, paprika, garlic powder, and salt to season the chicken and add some Tex-Mex flavor.
Cheese: I used orange cheddar cheese in these bowls; however, you can certainly use any type of melty cheese that you enjoy; Monterey Jack or Havarti would both work very well.
Rice: A source of complex carbohydrates to bulk up and balance out the meal. The recipe calls for white rice but you could use brown rice if you prefer, however, it will take longer to cook.
Black Beans: A can of black beans adds a boost of fiber and protein to the dish.
Corn: A little frozen corn for fiber, color, and a more traditional Tex-Mex flavor.
Bell Pepper: For more color and some extra veggies.
Salsa: To add a little spice! I used a chunky, spicy salsa but you could use any style of salsa that you enjoy. If you don’t have any salsa just dice up 3 fresh tomatoes or use a small can of diced tomatoes instead
STORAGE AND REHEATING
To Store: The prepared bowls or leftovers can be cooled completely and then stored in airtight containers in the fridge for up to 5 days.
To Freeze: Allow the bowls to cool completely and then store individual portions in airtight containers for up to 3 months. If freezing, do not include lime wedges, these can be added when ready to eat.
To Reheat: While the bowls can be eaten cold, they can be reheated in microwave-safe containers for 1-2 minutes. If frozen, allow to thaw completely and then reheat the same way. If you find the rice or chicken dry, just add a splash of water to the bowls and reheat for another 30 seconds.
Ingredients
- 2 chicken breasts, cut in half lengthwise
- 1 cup white rice, dry
- 1 cup frozen corn, thawed
- 14oz can black beans, strained and rinsed
- 1 red bell pepper, cored and diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup salsa, of your choice
- 1/4 cup cheddar cheese, shredded
- 2 chicken breasts, cut in half lengthwise
- 1 cup white rice, dry
- 1 cup frozen corn, thawed
- 14oz can black beans, strained and rinsed
- 1 red bell pepper, cored and diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup salsa, of your choice
- 1/4 cup cheddar cheese, shredded
Instructions
- In a pot, combine the rice with 2 cups of water and a pinch of sea salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
- In a small bowl, combine the garlic powder, cumin, paprika, and salt, and stir to combine. Place the chicken breasts on a cutting board and slice them in half lengthwise so you have 4 thin cutlets, then season both sides with the spice mixture.
- In a large skillet on medium-high heat, warm the olive oil, then add seasoned chicken cutlets and cook for 3-4 minutes per side until golden brown.
- Once cooked through, sprinkle the top of each chicken breast with a quarter of the shredded cheese, reduce heat to low-medium, cover the pan with a lid, and continue cooking for an additional minute or so until the cheese is melted. Once complete, remove the chicken from the pan, transfer it to a plate or cutting board, and set it aside.
- In the same pan, add the bell pepper and cook for 3-4 minutes until tender. Once cooked, remove from the heat, and set aside.
- Once the rice is cooked, transfer the rice to a large bowl, add thawed corn, strained, and rinsed black beans, bell pepper, and salsa, and mix gently with a spoon or spatula until well combined.
- Once complete, divide the rice mixture evenly across four bowls and top each bowl with a chicken breast.
- These bowls can be served immediately or stored in airtight containers in the fridge for up to 5 days.
- In a pot, combine the rice with 2 cups of water and a pinch of sea salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
- In a small bowl, combine the garlic powder, cumin, paprika, and salt, and stir to combine. Place the chicken breasts on a cutting board and slice them in half lengthwise so you have 4 thin cutlets, then season both sides with the spice mixture.
- In a large skillet on medium-high heat, warm the olive oil, then add seasoned chicken cutlets and cook for 3-4 minutes per side until golden brown.
- Once cooked through, sprinkle the top of each chicken breast with a quarter of the shredded cheese, reduce heat to low-medium, cover the pan with a lid, and continue cooking for an additional minute or so until the cheese is melted. Once complete, remove the chicken from the pan, transfer it to a plate or cutting board, and set it aside.
- In the same pan, add the bell pepper and cook for 3-4 minutes until tender. Once cooked, remove from the heat, and set aside.
- Once the rice is cooked, transfer the rice to a large bowl, add thawed corn, strained, and rinsed black beans, bell pepper, and salsa, and mix gently with a spoon or spatula until well combined.
- Once complete, divide the rice mixture evenly across four bowls and top each bowl with a chicken breast.
- These bowls can be served immediately or stored in airtight containers in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 489 calories
- Sugar: 5 grams
- Fat: 10 grams
- Carbohydrates: 67 grams
- Fiber: 10 grams
- Protein: 33 grams
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