THU LUNCH · FROM THE VIDEO
Chicken Taco Rice Bowl
- 30 min
- 8 min with Sunday prep
- 1–4 servings
- 480 kcal
- 40g protein
A sturdy, reheat-friendly bowl that layers chili-spiced chicken over warm rice with black beans, salsa and melted cheddar. It's the Thursday payoff from Sunday's chicken bake, needing just a quick assemble and a 90-second microwave zap to taste freshly made.
Adds this lunch's 5 groceries to your Walmart cart; you check out on Walmart. Part of Everything I packed for work lunches last week · send the whole week to Walmart.
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Ingredients
- 6 ozboneless skinless chicken breast
- 3/4 cupjasmine rice, cooked
- 1/2 cupblack beans, drained and rinsed
- 1/4 cupsalsa
- 1/4 cupshredded cheddar cheese
From the pantry: chili powder, salt, black pepper, olive oil
Cookware
baking sheet · cutting board · chef's knife · small saucepan · meal-prep container
Directions
- Heat the oven to 425°F (220°C) and pat the chicken breast dry on a cutting board.
- Rub the chicken all over with olive oil, chili powder, salt and pepper, then place it on a baking sheet.
- Bake the chicken for 20 minutes, or until it reaches 165°F (74°C) internally, then let it rest 5 minutes before slicing thin (skip this step if using Sunday's prepped chicken).
- Warm the cooked jasmine rice in a small saucepan or microwave until hot, about 2 minutes.
- Warm the black beans in the same saucepan or a separate small pot for 2 to 3 minutes, stirring occasionally.
- Spoon the warm rice into the base of each meal-prep container, then top with black beans, sliced chicken and salsa.
- Sprinkle the shredded cheddar over the top so it melts slightly from the residual heat.
- Seal the containers once cooled slightly and refrigerate; reheat in the microwave for 90 seconds before eating.
Two tips
- Use the chicken from Sunday's bake to cut this recipe down to an 8-minute assemble.
- Swap the black beans for pinto beans or add corn if you want extra crunch and sweetness.
Packing
Layer rice on the bottom, beans and chicken in the middle, and salsa and cheese on top so the cheese doesn't get soggy; keep salsa in a small side container if packing more than a day ahead. Reheat covered in the microwave for 90 seconds, stirring halfway.
Storage
Keeps well in the fridge for up to 4 days in a sealed container. Freezes for up to 2 months; thaw overnight in the fridge before reheating.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 40 g
- Carbs
- 46 g
- Fat
- 14 g
- Fiber
- 7 g
- Sodium
- 620 mg
The rest of the week
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TueTurkey Hummus Snack Box
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WedDense Bean Salad Remix with Feta and Greens
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FriHot Honey Salmon Rice Bowl
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Recipe developed by MealPot for the “Everything I packed for work lunches last week” video. Nutrition is estimated from standard (USDA) data for the quantities above. Photo: MealPot, an AI-rendered illustration of the packed lunch.