Ingredients
Cold Ingredients:
- 2 cups arugula
- 1 cup grape tomatoes halved
- 7 ounce can corns drained
- 14 ounce can black beans rinsed and drained
Shredded Chicken:
- 1 lb chicken breasts
- 1/2 tsp salt
- 1/4 tsp black pepper
Rice:
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- 1 cup basmati rice
- 1.5 cups water
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4-1/2 tsp cayenne (check notes)
- 1/4 tsp black pepper
Dressing:
- 4 tbsp Caesar dressing use dairy-free option if dairy-free
Equipment
Instructions
Chicken
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Place chicken breasts at the bottom of a pot. Season with salt and black pepper. Cover the chicken with 1 inch of water.
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Place the pot on the stove, bring to boil. Then, reduce the heat, and let it simmer until the chicken is fully cooked (no longer pink in the center) or reaches the temperature of 165 F. It will take around 15 minutes.
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Remove the chicken from the water. Let it cool down before shredding.
Rice
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Rinse your rice using a mesh strainer.
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Place rice and water into a saucepan. Bring to simmer without the lid on, and once the surface is bubbling, place the lid and lower the heat. Cook for another 7 minutes. Now mix in paprika, cumin, cayenne, and black pepper. Cover the rice and cook for another 5 minutes. (Or just cook your rice according to instructions and mix in the spices 5 minutes before the rice is fully cooked).
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Remove from the stove and rest for 10 minutes. Fluff before serving.
Meal Prep Assemble
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Divide the cold ingredients, rice, and chicken between 4 food containers. Drizzle with Caesar dressing, especially the chicken to give it more flavor.
Notes
Cayenne – if you’re used to spice, add much more ground Cayenne pepper to spice this bowl up.
Nutrition
Serving: 1 meal prep bowl (17 oz) | Calories: 520kcal | Carbohydrates: 64g | Protein: 37g | Fat: 13g | Saturated Fat: 2.2g | Polyunsaturated Fat: 9g | Cholesterol: 88mg | Sodium: 1013mg | Fiber: 9.5g | Sugar: 4.2g
Nutrition information is automatically calculated, so should only be used as an approximation.
