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Chicken Breast Meal Prep Made Simple
Youssef Hb

Mexican-Inspired Chicken Breast Meal Prep

Master the art of efficient batch cooking with this high-protein, Mexican-inspired meal prep recipe. By poaching boneless chicken breasts in a savory blend of salsa and low-sodium broth, you ensure the meat remains incredibly moist and flavorful. Paired with hearty brown rice and roasted bell peppers, this one-pot comfort meal is the perfect solution for busy schedules, offering a balanced foundation for your weekly nutrition needs.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Mexican-Inspired
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 cup brown rice
  • 1.3 lbs boneless skinless chicken breasts
  • 16 oz chunky mild or medium salsa
  • 0.5 cup low-sodium chicken broth
  • 1 tsp chili powder
  • 3 bell peppers, chopped
  • 1 Tbsp olive or avocado oil
  • 4 Tbsp Greek yogurt (or sour cream)

Method
 

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Combine brown rice, salt, and appropriate amount of water in a pot, bring to a boil, cover, reduce heat to low, and simmer for 35 minutes.
  3. Place chicken breasts in a sauce pot with salsa, chicken broth, and chili powder; stir to coat.
  4. Bring the chicken mixture to a gentle boil, then simmer until chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
  5. Toss chopped bell peppers with cooking oil and roast in the oven for 15-20 minutes until tender.
  6. Shred or slice the cooked chicken and portion into containers with the cooked rice and roasted peppers.
  7. Top each portion with a tablespoon of Greek yogurt before storing or serving.

Notes

Substitute quinoa for brown rice for an added protein boost. Store in airtight containers in the refrigerator for up to 4 days. Always ensure chicken reaches a safe internal temperature of 165°F.