Meal Prep Taco Bowls

This recipe can be made quickly with pre-made ingredients, or you can do more cooking prep on your own. How you choose to customize will determine how long the prep and cook time takes.

The suggested amounts of ingredients may supply you with 3-4 bowls but this is only an estimate.

Ingredients 

1 C dry rice, or 2 quick 90 second microwave packs 

1 lb chicken breast, recipe below, or buy rotisserie 

Pico de gallo, recipe below, or 1 pre-made container

1 red onion, pickled, or 1 pre-made container

1 can of corn

1 C shredded cheese 

2-4 avocados, or 2-4 avocado/guacamole packs 

1 bag or container of mixed greens (usually 3 C or 1 lb) 

Chipotle ranch, recipe below or buy, to drizzle

Optional toppings

Lime juice

Cilantro, chopped

Green onions, chopped

Directions 

1. Make rice according to directions

   1. 90 second rice pack 

   2. Make on stove top, rice cooker, etc. according to directions of rice used. 

2. Prep chicken 

   1. Use rotisserie, buy pre shredded or shred yourself in advance 

   2. Bake or grill or pressure cook and shred, see options below

3. Prepare pico de gallo 

   1. Recipe below or purchase a pre-made

4. Prepare pickled onions

   1. Recipe below or purchase a pre-made

5. Gather all other ingredients and assemble bowl with rice, chicken, pico de gallo, pickled onions, corn, shredded cheese, avocado, greens, chipotle ranch, and optional lime juice, cilantro and green onion.

Recipes for individual ingredients

Chicken

Instant pot: 

1 lb frozen chicken breast

1/2 C liquid, water or broth 

Salt and pepper 

Add to instant pot, cook on manual for 10-12 minutes, allow pressure to decrease naturally then shred.

Baked chicken: 

1 lb chicken breast, thawed

1 Tbsp olive oil

1 tsp garlic powder, paprika

Salt and pepper to taste

Preheat oven to 400 F 

Slice chicken breast long ways to ensure even thickness. Brush with olive oil, then add salt, pepper, garlic powder and paprika to both sides. 

Bake for 18-22 minutes, use a meat thermometer to ensure chicken is cooked well done at 165 F. 

Pico de gallo 

1 lb tomatoes of choice, diced 

1/2-1 sweet onion, chopped 

1/2 C cilantro, chopped 

1 jalapeño

1-2 limes, or 1-2 Tbsp lime juice 

Salt and pepper to taste 

Dice tomatoes, chop cilantro and onion. Add jalapeño, and lime juice. Add salt and pepper and mix. 

Pickled onions 

1 red onion

1 C white vinegar

1/3 C sugar

Salt and pepper to taste 

Thinly slice one red onion 

In a bowl with a lid or jar, add onions, 1 C white vinegar, 1 C water, 1/3 C sugar, salt and pepper 

Combine and let sit for at least a few hours before using

Chipotle Ranch

1 cup mayonnaise

1 cup Greek yogurt (or sour cream)

3 tablespoons dry ranch dressing mix

3 green onions, minced

1 clove garlic, minced

1 tablespoon lime juice, approximately 1 lime

1 canned chipotle chile in adobo sauce, minced, or more to taste

Mix the mayonnaise, Greek yogurt, ranch dressing mix, green onions, garlic, lime juice, and chipotle chile together in a bowl until blended. Or use food processor (if using this, no need to mince garlic and onion before). Serve immediately, or refrigerate until needed.