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–+ servings
Mexican chicken bowl with sliced grilled chicken, black beans, rice, guacamole, and crumbled feta.

Mexican High Protein Meal Prep Bowls

easyhealthyrecipes.com/mexican-high-protein-meal-prep-bowls/
Juicy chili-lime chicken thighs with rice, black beans, corn, and fresh toppings make amazing meal prep bowls. A satisfying dinner that doubles as a make-ahead lunch!
Prep: 15 minutes
Cook: 15 minutes
Marinating Time: 30 minutes
Total: 1 hour 5 minutes
Recipe makes approximately 4

Equipment Needed

  • Grill (or grill pan)
  • Large mixing bowl
  • 10-inch nonstick skillet
  • whisk (or mixing spoon)
  • Tongs
  • instant-read meat thermometer

Ingredients Needed

For the Chicken and Marinade

  • 1½ pounds boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice, from about 1 large lime
  • 3 tablespoon garlic cloves, minced
  • 1 teaspoon mild chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Bowls

  • 2 cups cooked white or brown rice
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup corn kernels, fresh, frozen, or drained canned
  • 1 pint cherry tomatoes, halved
  • ½ cup guacamole
  • ½ medium red onion, thinly sliced
  • ¼ cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • ½ cup crumbled cotija cheese, feta, or shredded cheese

Instructions

  • Whisk together 3 tablespoons olive oil, 2 tablespoons lime juice, 3 minced garlic cloves, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon oregano, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl.
  • Add 1½ pounds boneless, skinless chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes or up to 8 hours.
  • Heat a grill or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off. Discard remaining marinade. Grill approximately 5–6 minutes per side, or until the thickest part reaches 175–185°F.
  • Transfer chicken to a clean cutting board. Let rest for 5 minutes, then slice into strips.
  • Warm 2 cups cooked rice and 1 (15-ounce) can drained, rinsed black beans or pinto beans. Heat 1 cup corn kernels in a nonstick skillet over medium heat, stirring occasionally, until hot.
  • Divide rice, beans, corn, and chicken evenly among 4 bowls or meal-prep containers.
  • For immediate serving, divide 1 pint halved cherry tomatoes, ½ thinly sliced red onion, ¼ cup chopped cilantro, ½ cup guacamole, and ½ cup crumbled cotija or shredded cheese among the bowls. Serve with 1 lime cut into wedges.
  • For meal prep, pack tomatoes, onion, cilantro, cheese, and lime separately. Refrigerate promptly and enjoy within 3–4 days. Add freshly made guacamole or a newly opened individual guacamole cup just before eating.

Recipe Notes

Make it dairy-free: Use a vegan or dairy-free cheese option.
Chicken breasts: Swap in 1½ pounds of boneless, skinless chicken breasts and pound them to an even ½- to ¾-inch thickness. Marinate as directed, then grill over medium-high heat for about 5–7 minutes per side, starting to check at 5 minutes per side. Remove when the thickest part reaches 165°F, then rest for 5 minutes before slicing. 
Corn: Drained canned corn can be added without heating. Cook frozen corn according to its package directions before adding to the bowls. 

Nutrition Info (Approximate)

Calories: 570kcal | Protein: 41g | Fat: 27g | Saturated Fat: 7g | Trans Fat: 0.03g | Total Carbs: 42g | Fiber: 5g | Sugar: 6g | Net Carbs: 37g | Vitamin C: 38mg | Cholesterol: 178mg | Sodium: 769mg | Potassium: 1018mg | Calcium: 163mg | Iron: 4mg