If you’re looking for meal prep recipes that are healthy, delicious, and easy to make, these ground chicken taco bowls are a must-try! Each serving contains about 481 calories and 39 grams of protein, making it an ideal choice for those who want to stay full and satisfied throughout the week. This recipe is perfect for meal prepping, ensuring tasty meals are ready for the days ahead.
Ingredients:
- 3.75 cups (563g) of cooked rice (about 1.5 to 2 cups of dry rice)
- 1 small white onion (100g)
- 2 medium jalapeños (60g)
- 20g cilantro
- 2 medium Roma tomatoes (60g each)
- 1 lime
- 7.5g olive oil
- Salt (to taste)
- 340g shredded cabbage or salad mix
- 12 oz (340g) 96% lean ground chicken (or boneless, skinless chicken thighs)
- 1 tsp chili powder (3g)
- 1 tsp paprika (3g)
- 1 tsp cumin (3g)
- 180g tomato sauce
- Garlic powder (3g)
- Optional: Lime wedges for garnish
Instructions:
1. Cook the Rice:
Start by preparing the rice. Rinse 1.5 to 2 cups of dry rice until the water runs clear, then cook it. Once done, set aside 3.75 cups (563g) of cooked rice for this meal prep recipe.
2. Make the Salsa:
To make a fresh salsa, air fry the vegetables. Slice 1 small onion, 2 jalapeños, and 1 tomato. Add them to an air fryer with 7.5g of oil and some salt. Cook at 400°F for 10-20 minutes, turning halfway through. Once done, blend the vegetables in a food processor with cilantro, lime juice, and salt to taste. Divide the salsa into small containers to serve with your meal prep bowls.
3. Cook the Cabbage:
In a skillet over medium-high heat, add 7.5g of oil, then sauté 340g of shredded cabbage (or salad mix) with 1 tsp garlic powder, salt, and pepper. Cook for 2-3 minutes until soft. Set aside for later.
4. Cook the Ground Chicken:
In the same skillet, add another 7.5g of oil and 908g of ground chicken. Season with salt, chili powder, paprika, cumin, and garlic powder. Cook the chicken until browned and fully cooked. Stir in 180g of tomato sauce and cook for a few more minutes. Adjust seasoning to taste.
5. Prep the Rice:
In a bowl, mix the cooked rice with 7.5g of oil, 1 Roma tomato (diced), 1 tbsp chili powder, and 1 tsp paprika. Adjust seasoning with salt if necessary.
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6. Assemble the Bowls:
Divide the rice, cooked cabbage, and ground chicken into 5 meal prep containers. Each container should have an even portion of all ingredients. Add a small ramekin of homemade salsa and garnish with lime wedges (optional).
7. Storing and Reheating:
These ground chicken taco bowls will last up to 5 days in the fridge, making them one of the best meal prep recipes for busy weeks. Reheat in the microwave, but remember to remove the salsa container before reheating.
Quick Tips for Meal Prep Recipes:
- This recipe takes about 35-45 minutes from start to finish.
- If you’re short on time, store-bought salsa works great too.
- Using lean ground chicken makes these bowls healthy and protein-packed—ideal for those looking to keep their meal prep recipes nutritious.
With these meal prep recipes, you’ll enjoy flavorful and protein-rich meals throughout the week. Perfect for busy schedules, this ground chicken taco bowl recipe is not only delicious but also easy to make and store. Try it out and keep your week stress-free with these healthy, pre-prepared meals!
