Mexican rice gets its orange color from sautéing grains in oil first—skipping this step creates mushy, flavorless results.
High Protein Mexican Style Chicken & Rice Meal Prep
Get ready to spice up your meal prep with this zesty Mexican-inspired chicken and rice dish that's packed with protein! Featuring succulent grilled chicken marinated in vibrant lime and chili, paired with fluffy cilantro-lime rice, this recipe is a flavor fiesta that will keep your taste buds dancing all week long. Perfect for a quick and satisfying lunch or dinner, you'll love how easy it is to whip up a batch!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Garnish with Chopped Coriander/Cilantrooptional
- 1 Whole Lime Juice
- 1 Medium Onion Chopped
- 1 Medium Red Bell Pepper Chopped
🥩Meat & Seafood(2)
- 750g Raw Chicken Breast cut into cubes (1.65 lbs)
- 300ml Water or chicken stock for more flavour (10.1 fl oz)
🫙Pantry Staples(3)
- 210g Washed Uncooked Basmati Rice (7.41 oz)
- 100g Black Beans (Brand: Freshona) (3.53 oz)
- 2 tsp Olive Oil for cooking (10 ml)
🧂Spices & Seasonings(7)
- 1 tsp Chilli Powder (5 ml)
- 1 tsp Cumin (5 ml)
- 1 tsp Garlic Powder (5 ml)
- 2 tsp Oregano (10 ml)
- 2 tsp Paprika (10 ml)
- 1 tap Salt & Pepper
- 1 tsp of each seasoning used previously (5 ml)
📦Other(1)
- 1 Can (400g) Chopped Tomatoes (14.1 oz)
👨🍳 Instructions
- 1
Slice your chicken into cubes. Add oregano, garlic powder, paprika, cumin, chili powder, salt, pepper, and squeeze of lime juice. Mix until well combined, then cook on medium heat for 8 minutes until golden brown.
- 2
Set the chicken aside, then add onions and bell peppers. Cook for 2 minutes before adding black beans, washed rice, and more seasoning. Let it toast, then add chopped tomatoes with water. Bring to a light bubble, then cover and simmer for 12 minutes until fully cooked.
- 3
Mix in the chicken with coriander, then distribute into 4 equal servings and enjoy.
💡 Pro Tips
- ✓Toast your rice for 2-3 minutes in the pan before adding liquid to develop nutty flavors through the Maillard reaction and create a firmer texture that prevents mushy meal prep containers.technique2-3 minutes
- ✓Use a 1.5:1 water-to-rice ratio instead of 2:1 for meal prep rice because it reduces excess moisture that causes sogginess during refrigerated storage over 3-5 days.ingredient1.5:1 ratio
- ✓Cook chicken cubes to exactly 165°F internal temperature, then rest 3 minutes before mixing with rice to prevent overcooking from residual heat and maintain 25% higher protein retention.timing165°F, 3 minutes
- ✓Add lime juice after cooking rather than during marinading because citric acid denatures proteins too aggressively when exposed to heat, creating a tough, rubbery texture.technique
- ✓Cool completely to room temperature before portioning into containers to prevent condensation buildup that reduces shelf life from 5 days to 2-3 days.timingRoom temperature
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Mexican rice gets its orange color from sautéing grains in oil first—skipping this step creates mushy, flavorless results.
High Protein Mexican Style Chicken & Rice Meal Prep
Get ready to spice up your meal prep with this zesty Mexican-inspired chicken and rice dish that's packed with protein! Featuring succulent grilled chicken marinated in vibrant lime and chili, paired with fluffy cilantro-lime rice, this recipe is a flavor fiesta that will keep your taste buds dancing all week long. Perfect for a quick and satisfying lunch or dinner, you'll love how easy it is to whip up a batch!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Garnish with Chopped Coriander/Cilantrooptional
- 1 Whole Lime Juice
- 1 Medium Onion Chopped
- 1 Medium Red Bell Pepper Chopped
🥩Meat & Seafood(2)
- 750g Raw Chicken Breast cut into cubes (1.65 lbs)
- 300ml Water or chicken stock for more flavour (10.1 fl oz)
🫙Pantry Staples(3)
- 210g Washed Uncooked Basmati Rice (7.41 oz)
- 100g Black Beans (Brand: Freshona) (3.53 oz)
- 2 tsp Olive Oil for cooking (10 ml)
🧂Spices & Seasonings(7)
- 1 tsp Chilli Powder (5 ml)
- 1 tsp Cumin (5 ml)
- 1 tsp Garlic Powder (5 ml)
- 2 tsp Oregano (10 ml)
- 2 tsp Paprika (10 ml)
- 1 tap Salt & Pepper
- 1 tsp of each seasoning used previously (5 ml)
📦Other(1)
- 1 Can (400g) Chopped Tomatoes (14.1 oz)
👨🍳 Instructions
- 1
Slice your chicken into cubes. Add oregano, garlic powder, paprika, cumin, chili powder, salt, pepper, and squeeze of lime juice. Mix until well combined, then cook on medium heat for 8 minutes until golden brown.
- 2
Set the chicken aside, then add onions and bell peppers. Cook for 2 minutes before adding black beans, washed rice, and more seasoning. Let it toast, then add chopped tomatoes with water. Bring to a light bubble, then cover and simmer for 12 minutes until fully cooked.
- 3
Mix in the chicken with coriander, then distribute into 4 equal servings and enjoy.
💡 Pro Tips
- ✓Toast your rice for 2-3 minutes in the pan before adding liquid to develop nutty flavors through the Maillard reaction and create a firmer texture that prevents mushy meal prep containers.technique2-3 minutes
- ✓Use a 1.5:1 water-to-rice ratio instead of 2:1 for meal prep rice because it reduces excess moisture that causes sogginess during refrigerated storage over 3-5 days.ingredient1.5:1 ratio
- ✓Cook chicken cubes to exactly 165°F internal temperature, then rest 3 minutes before mixing with rice to prevent overcooking from residual heat and maintain 25% higher protein retention.timing165°F, 3 minutes
- ✓Add lime juice after cooking rather than during marinading because citric acid denatures proteins too aggressively when exposed to heat, creating a tough, rubbery texture.technique
- ✓Cool completely to room temperature before portioning into containers to prevent condensation buildup that reduces shelf life from 5 days to 2-3 days.timingRoom temperature