These Southwest Chicken Meal Prep Bowls are the very best way to kick off 2019! Full of healthy fat, carbs and protein - this is not your average boring desk lunch!
The night before you make your chicken, season it with 1 tsp of salt by rubbing it into the chicken. Place in glass tupperware overnight.
The next day, dice your onion and cilantro. Set aside. Open your jar of corn and pour into a bowl. Set this aside also. Cut your avocado in half, and then into large thick slices.
Next, make your salsa! You can either make my Easy Homemade Salsa (which I'll link below) or you can just forget this step and used jarred salsa instead.
Bring 2 cups of water, 1 cup of quinoa and 1 tsp of salt to boil in a medium pot. Once boiling, reduce heat to low and let cook for 15 minutes. Take off the heat and let sit for 3 minutes. Fluff with a fork. To the quinoa, add 1/2 cup of the fresh salsa. Taste and adjust for salt if needed
While your quinoa is cooking, quickly stir together your spices and make your southwestern seasoning in a small bowl. Sprinkle the southwestern seasoning evenly on both sides of chicken, rubbing it in with your hands.
In a non-stick frying pan on medium heat, add olive oil and let it heat up. Once your oil is hot, add your chicken. Cook for 5-6 minutes on each side or until done. Use a meat thermometer or cut open chicken to make sure it’s fully cooked. Once done, I sliced mine in half to divide it between meals.
Add your quinoa to the bowl first (I added about 1/3 of a cup), followed by the corn (1/3 of cup) and about 1/4 cup of red onion. Add 3-4 slices of avocado. Add 1/2 of the cooked chicken breast. Garnish with a squeeze of lime, more salsa and chopped cilantro! Enjoy!
For meal prep, make sure and only add the quinoa, chicken and corn to the tupperware container to be heated. Then garnish with cilantro, avocado and salsa.