Sante Fe Chicken Bowls

Reheating: While the bowls can be enjoyed cold, they can be reheated in microwave-safe containers

for 1-2 minutes. For frozen bowls, ensure they thaw completely before reheating in the same manner. If you find the rice or chicken to be dry, simply add a splash of water to the bowls and reheat for an additional 30 seconds.

Santa Fe Chicken Bowls

These high-protein Santa Fe chicken and rice bowls serve as a fantastic meal prep idea, ideal for a week’s worth of nutritious lunches.

Ingredients

2 chicken breasts, halved lengthwise
1 cup dry white rice
1 cup frozen corn, thawed
14oz can of black beans, drained 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 shredded cheddar cheese

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.