Need an easy weekday meal or meal that you can prepare ahead of time? Look no further! Add rice, beans and corn to shredded and spiced rotisserie chicken to make a flavorful, fiber-forward meal that is a breeze to prepare.
Learning Objectives
Learn how to meal prep rice bowls in the microwave.
Substitutions (optional)
Substitute tempeh or tofu for the chicken.
Level-Ups (optional)
Add chopped jalapeno, Cotija cheese, shredded carrot, shredded cabbage, pumpkin seeds, extra salsa and/or chopped red onion.
Equipment Needed
Chef’s knife
Cutting board
Measuring utensils
Serving bowls or containers
Ingredients
- 8 ounces shredded rotisserie chicken, or about ½ of the meat of a rotisserie chicken
- 1 packet of taco seasoning (low sodium is best)
- 1 cup cooked brown rice
- 1 can black beans, drained and rinsed (or about 1- ¾ cups)
- 1 cup fire roasted frozen corn, defrosted
- 2 cups shredded romaine lettuce
- ½ cup chopped cilantro
- 4 green onions, thinly sliced
- 1 large avocado, cut into small cubes
- ½ cup salsa
- 1 lime, cut into 8 wedges
Directions
- In a small bowl, toss together the chicken and taco seasoning.
- Divide the rice, black beans and corn between 4 bowls. Add chicken to each bowl. Heat the contents of each bowl in the microwave for 1 minute and 15 seconds. Continue to heat in 20 second increments until the contents of each bowl is heated.
- Remove each bowl from the microwave and top with lettuce, cilantro, green onion, avocado and salsa. Squeeze the lime wedges over each bowl.
