About This Recipe
These Chicken Taco Meal Prep Bowls are made with seasoned ground chicken, black beans, corn, quinoa, tomatoes, cheese, and avocado. They're easy to make in about 35 minutes and are perfect for make-ahead lunches or quick dinners.
Ingredients
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1 tablespoon
Olive oil, or avocado oil
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1 pound
Ground chicken, or lean ground turkey
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2
Garlic cloves, pressed
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2 tablespoons
Taco seasoning
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15 ounces (1 can)
Black beans, rinsed and drained
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1 cup
Canned or frozen corn, drained if canned
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2 cups
Cooked quinoa
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1 1/2 cups
Plum tomatoes, quartered
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1/2 cup
Shredded cheddar cheese
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1
Large avocado, cubed
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1
Lime, juiced
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1/2 bunch
Fresh cilantro, chopped for garnish
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4
Green onions, sliced
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground chicken or turkey and cook until no longer pink, mincing the meat with a wooden spoon as it cooks.
- Stir in the garlic and taco seasoning and continue to cook until it starts to brown.
- Add the black beans and corn and stir to combine, then allow the taco mixture to cool for a bit.
- Divide the cooked quinoa among 4 meal prep bowls. Add the meat mixture, tomatoes, and cheese.
- Top with cubed avocado and squeeze fresh lime juice over it to prevent browning.
- Garnish with fresh cilantro and green onions.
💡 Notes & Tips
- Use lean ground chicken or ground turkey.
- Rinse and drain canned black beans before adding them.
- Fresh, frozen, or canned corn can be used.
- White rice, brown rice, or cauliflower rice can replace the quinoa.
- For the freshest avocado, add it right before serving.
- Adjust the taco seasoning to taste since brands vary in salt and spice.
- Store assembled bowls in the refrigerator for up to 4 days.
- For freezing, freeze the chicken and quinoa mixture separately from fresh toppings.
- Add fresh lime, avocado, and cilantro after reheating.
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