FRI LUNCH · FROM THE VIDEO
Chicken Taco Rice Bowl
- 25 min
- 6 min with Sunday prep
- 1–4 servings
- 430 kcal
- 37g protein
This is the easy Friday finish to your rotisserie chicken week: warm jasmine rice topped with shredded chicken, black beans, salsa and melty cheddar. It's a five-minute assembly if you've already cooked the rice and pulled the chicken, and it microwaves into a satisfying, no-fuss bowl. Bright, cheesy and just spicy enough from the salsa, it's the kind of lunch that tastes like more effort than it was.
Adds this lunch's 5 groceries to your Walmart cart; you check out on Walmart. Part of 5 work lunches from one rotisserie chicken · send the whole week to Walmart.
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Ingredients
- 3/4 cupjasmine rice, cooked
- 3/4 cup (about 4 oz)cooked rotisserie chicken, shredded
- 1/2 cupblack beans, drained and rinsed
- 1/4 cupsalsa
- 1/4 cupshredded cheddar cheese
From the pantry: salt, black pepper
Cookware
cutting board · chef's knife · medium saucepan · meal-prep container · microwave
Directions
- If starting from scratch, cook the jasmine rice according to package directions and let it cool slightly; if you did Sunday prep, use the pot of rice you already cooked.
- Shred the rotisserie chicken meat off the bone on a cutting board if you haven't already pulled it for the week's piles.
- Drain and rinse the black beans in a fine-mesh strainer.
- Spoon the cooked rice into the bottom of the meal-prep container as the base layer.
- Top the rice with the shredded chicken and black beans, keeping them in separate sections if you like a tidy bowl.
- Spoon the salsa over the top and sprinkle the shredded cheddar over everything.
- Season lightly with salt and pepper, then seal the container and refrigerate until ready to eat.
- At lunchtime, microwave uncovered (or with the lid vented) for 90 seconds on high until the cheese melts and the bowl is heated through, then stir and serve.
Two tips
- Swap the black beans for pinto beans or the salsa for pico de gallo if that's what you have on hand.
- Make this the fastest lunch of the week by using the Sunday-prepped rice and one of your five chicken piles straight from the fridge.
Packing
Pack the rice, chicken, and beans together in the container but add the salsa and cheddar on top just before sealing so they don't make the rice soggy; keep any extra toppings like sour cream or hot sauce in a small side container. Reheat in the microwave for 90 seconds; this bowl is meant to be eaten warm, not cold.
Storage
Keeps well in the fridge for up to 4 days in a sealed container. Freezing is not recommended since the beans and cheese can turn grainy after thawing.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 37 g
- Carbs
- 45 g
- Fat
- 11 g
- Fiber
- 6 g
- Sodium
- 690 mg
The rest of the week
MonChicken Caesar Wrap Box
Chicken tossed with half the Caesar kit, rolled tight in a tortilla; the rest of the kit on the side.
chicken · Caesar salad kit · tortilla
~38g proteinFull recipe →
TuePesto Chicken Pasta Salad
Cold pasta with pesto chicken and halved tomatoes.
chicken · pasta · pesto · cherry tomatoes
~36g proteinFull recipe →
WedBuffalo Chicken Cottage Cheese Bowl
Buffalo chicken over rice with a scoop of cottage cheese and sliced celery for crunch.
chicken · buffalo sauce · cottage cheese · celery · rice
~46g proteinFull recipe →
ThuBBQ Chicken Quesadilla Box
BBQ chicken and cheddar quesadilla, cut into wedges, with celery sticks.
chicken · BBQ sauce · tortilla · cheddar
~42g proteinFull recipe →
Recipe developed by MealPot for the “5 work lunches from one rotisserie chicken” video. Nutrition is estimated from standard (USDA) data for the quantities above. Photo: MealPot, an AI-rendered illustration of the packed lunch.