Chicken Taco Bowls

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  16 oz Salsa, Prepared, Red, Store-Bought
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  2 Garlic(6g)
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  15 oz Beans, Black, Canned, Drained
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  0.5 lbs Corn, Sweet, Frozen
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  1 tbsp Chili powder
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  0.5 tbsp Cumin, Ground
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  0.5 tsp Oregano, Dried
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  0.3 tsp Cayenne Pepper, Ground
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  0.3 tsp ¼ Tsp Black Pepper (Freshly Cracked, $0.04)
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  6 cup Rice, White, Long-Grain
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  8 oz Cheddar Cheese
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  3 Green Onion (Scallion)(45g)
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  0.3 cup ¼ cup water ($0.00)

Instructions

1. 1Cook 2 cups uncooked rice according to package directions until tender and fluffy, yielding 6 cups cooked. Set aside and keep warm.
2. 2In a small bowl, combine the chili powder, ground cumin, dried oregano, cayenne pepper, and black pepper. Add the minced garlic and stir to form a loose spice mixture.
3. 3Place the chicken breasts in a large pot over medium-high heat. Pour in the salsa, ¼ cup water, and the spice mixture. Stir to coat the chicken, then bring to a simmer.
4. 4Reduce heat to medium-low, cover, and cook for 20–25 minutes until the chicken reaches an internal temperature of 165°F and pulls apart easily.
5. 5Transfer the chicken to a cutting board and shred with two forks until no large pieces remain. Return the shredded chicken to the pot and stir to recombine with the sauce.
6. 6Add the drained black beans and frozen corn to the pot. Simmer uncovered over medium heat for 5–7 minutes, stirring occasionally, until the corn is heated through and the mixture is thick and fragrant.
7. 7Divide the cooked rice evenly among 6 meal-prep containers. Top each with an equal portion of the chicken and bean mixture.
8. 8Let the bowls cool to room temperature, then top each with shredded cheddar cheese and sliced green onions. Seal and refrigerate for up to 4 days.