Easy Chicken Mexican Bowl

Over the years I have learned to keep meal planning easy. I would rather make simple homemade meals than resort to eating fast food take-out. It will not only hurt your budget but also your health. I have also learned how to prep in advance. It doesn't have to be a fully prepared meal but it can be washing or chopping veggies ahead of time, batch cooking beans, making a large pot of chicken broth to freeze for later use, or cooked meats (ground meat or diced meat) ahead of time.

You can meal prep this meal ahead of time by cooking the chicken ahead of time and assemble your bowl the night or day of the meal.

Helpful tips: I made the Mexican rice ahead of time. Sometimes I would cook a large batch so we can use it for several recipes like Mexican bowls, BRC burritos, or just plain rice and beans bowls.

Ingredients:

2-3 pieces of chicken breast, cubed

2-3 tbsp taco seasoning

cooking oil (Olive or avocado oil)

1 can of black beans, drained (I used 2 cups of homecooked beans)

1/2 cup of onions, chopped

1 tbsp garlic

1 can of corn or 1 1/2 cups of frozen corn

Mexican Rice, grab the recipe HERE: Easy Mexican Rice

Other toppings: salsa, guacamole, diced tomato, beans, hot sauce, ranch dressing.

Directions:

Marinate your chicken with taco seasoning. Heat your cooking oil and cook the chicken until it reaches 160 degrees internal temperature. Set aside.

Heat oil and saute onions. Add the garlic and the frozen corn or a can of corn. Cook for about 2-3 minutes. Add the black beans and season with salt and pepper or 1 1/2 tsp of taco seasoning.