Meal Prep – Chicken Prep.  Start Now>  Image of a roasted chicken on a chopping board with a tile background and some metal pans.

Meal Prep – Beef Prep.  Start Now>  Image of an uncooked side of beef sitting on a black marble bench with a half black background and half white tile background.  There are two glasses with amber cocktails on the bench and a small coffeepot hanging next to the white tile.

Week 2: Chicken Taco Bowls & Southwestern Chicken Salad

Start your new year right! Give yourself the gift of organization and time buy preparing your weekly meals ahead of time! These two meals can be prepared easily in one cooking session leaving your weeknights free to go to the gym, spend time with family or to stay true to any other resolution you may have made!

Shopping list

 

4 First Street Boneless Skinless Chicken Breast

1 jar of First Street Onion Powder

1 jar of First Street Granulated Garlic

1 jar of Tradewinds Chili Powder Mix

1 jar of First Street Ground Cumin

1 jar of Tradewinds Iodized Salt

1 jar of Crushed chili flakes (optional)

1 bottle of Sun Harvest Organic Extra Virgin Olive Oil

1 package of First Street Brown Rice

2 cans of First Street Black Beans

2 cans of First Street Golden Sweet Corn

3-4 Tomatoes

1 package of First Street Sharp Cheddar Cheese

1 bunch of Cilantro

1 Lime

1 head of romaine lettuce

1 red onion

1 jar of Marie's Creamy Ranch Dressing & Dip

1 package of tortilla strips

8 Microwavable Food Storage Containers

First Street Reclosable Snack Bags

Chicken Taco Bowl. Image of a black microwavable container displaying the Chicken Taco Bowl meal

Chicken Taco Bowl Ingredients

For the Chicken

2 large chicken breasts 12-14 oz

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon red pepper flakes (optional)

1 tablespoon olive oil

Other Ingredients for the bowl

2 cups cooked brown rice

1 cup black beans drained and rinsed

1 cup corn drained and rinsed

1 cup cherry tomatoes halved

1/2 cup cheddar cheese

2 tablespoon cilantro minced

1 lime cut into 4 slices

Directions

To cook the chicken: Chop chicken into ½ - ¾ inch cubes. In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in chicken and toss to coat completely. Cover and refrigerate for at least 20 minutes or up to 24 hours. Heat a large frypan on medium heat. Add the olive oil and chicken. Cook the chicken in a skillet on Medium until brown and cooked through, about 8-10 minutes.

Rice: Cook brown rice according to package directions before getting started on the chicken so it cooks while you are preparing the chicken.

To assemble: Divide brown rice into 4 meal prep containers (1/2 cup each). Top with 1/4 of the chicken, a scoop of black beans, corn, tomatoes, a sprinkle of cheese, cilantro and a slice of lime. Cover and refrigerate for a max of 4 days.

To serve: Heat bowls in the microwave for 2 minutes or until heated thoroughly. Drizzle with lime juice and top with salsa, sour-cream or guacamole if desired.

 

Chicken Salad. Image of 2 black microwavable containers with the Chicken Salad in them.

Chicken Salad Ingredients

For the Chicken

2 large chicken breasts 12-14 oz

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon red pepper flakes (optional)

1 tablespoon olive oil

Salad

4 cups romaine lettuce chopped into bite-sized pieces

1 cup cherry tomatoes halved

1/2 cup red onions chopped

1 cup corn kernels drained and rinsed

19 oz can of black beans drained & rinsed

To Serve

Marie’s Ranch Dressing roughly 1/2 cup; 2 tablespoons per lunch bowl

1/2 cup tortilla strips

Directions

To cook the chicken: Chop chicken into ½ - ¾ inch cubes. In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in chicken and toss to coat completely. Cover and refrigerate for at least 20 minutes or up to 24 hours. Heat a large frypan on medium heat. Add the olive oil and chicken. Cook the chicken in a skillet on Medium until brown and cooked through, about 8-10 minutes.

To assemble the salad: Divide all salad ingredients amongst four meal prep containers (2 cup capacity). Top with chicken.
Store in the fridge for up to 4 days.

To Serve: Dump the contents out into a large bowl, toss with roughly 2 tablespoons of Marie’s Ranch Dressing, and sprinkle with tortilla strips.