Name: Salsa Chicken Meal Prep Bowls for Flavorful Weekly Lunches
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup brown rice; 1/2 teaspoon salt; 1 3/4 cups water; 2 boneless, skinless chicken breasts (about 1.3 pounds total); 2 cups (16 ounces) salsa; 1/2 cup low-sodium chicken broth; 1 teaspoon chili powder (mild); 3 bell peppers, sliced into 1/2-inch strips; 1 tablespoon cooking oil; Pinch of salt; 2 green onions, thinly sliced; 4 tablespoons sour cream

Description

These salsa chicken meal prep bowls combine juicy shredded chicken simmered in salsa with brown rice, roasted bell peppers, and fresh toppings. Perfect for make-ahead lunches or weeknight dinners that are big on flavor and easy to reheat.

Ingredients

For the Rice:

1 cup brown rice

1/2 teaspoon salt

1 3/4 cups water

For the Salsa Chicken:

2 boneless, skinless chicken breasts (about 1.3 pounds total)

2 cups (16 ounces) salsa

1/2 cup low-sodium chicken broth

1 teaspoon chili powder (mild)

For the Roasted Bell Peppers:

3 bell peppers, sliced into 1/2-inch strips

1 tablespoon cooking oil

Pinch of salt

Toppings:

2 green onions, thinly sliced

4 tablespoons sour cream

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Instructions

1. Preheat your oven to 425°F.

2. Cook the rice by combining rice, salt, and water in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for about 35 minutes. Remove from heat and let it sit, covered, for 5-10 minutes.

3. Prepare the chicken: Place chicken breasts in a medium pot with salsa, chicken broth, and chili powder. Stir gently, cover, and bring to a boil. Once boiling, reduce heat to low and simmer for 30 minutes.

4. Roast the peppers: While the chicken and rice are cooking, toss bell pepper strips with oil and a pinch of salt. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway, until slightly charred on the edges.

5. Shred the chicken: After simmering, remove chicken from the pot and shred using two forks. Return shredded chicken to the salsa mixture and stir to combine.

6. Assemble the bowls: Divide cooked rice among 4 containers (about 3/4 cup each). Top with roasted peppers and shredded salsa chicken. Spoon extra salsa mixture over the top. Add sliced green onions and a spoonful of sour cream.

7. Store or serve: Serve immediately or refrigerate up to 4 days for meal prep.

Notes

Use your favorite salsa—mild, medium, or hot—for the chicken. Add jalapeños or lime juice for extra flavor. Swap brown rice with quinoa or cauliflower rice to suit your dietary needs.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Meal Prep Recipes
Method: Stovetop, Oven
Cuisine: American, Tex-Mex Inspired