A perfect meal prep lunch that stays fresh for days. Spiced grilled chicken, cilantro-lime rice, black beans, and corn salsa packed into durable containers. Designed to be eaten cold or quickly reheated.
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12 items
Toss the chicken breast with 1 tbsp olive oil and taco seasoning until well coated. Let it sit while you prep rice.
Rinse the long grain rice until water runs clear. Combine rice, water, and a pinch of salt in a pot. Bring to a boil, cover, heat to low, and for 15 minutes. Remove from heat and let steam covered.
Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken. Cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove from heat.
Fluff the cooked rice with a fork. Stir in the lime juice, lime , and chopped fresh cilantro.
Mix the black beans, sweet corn, cherry tomatoes, and red onion in a bowl with a pinch of salt to make a simple corn salsa.
Divide the cilantro-lime rice evenly into 4 meal prep containers. Top each with a portion of chicken and a portion of the corn salsa.
