Chicken Taco Lunch Meal Prep Bowls

Ingredients

• 1 1/2 pounds chicken thighs, trimmed (680 g)
• 2 tablespoons olive oil (30 g)
• 2 teaspoons chili powder (5 g)
• 1 teaspoon ground cumin (2 g)
• 1 teaspoon smoked paprika (2 g)
• 3/4 teaspoon salt (4 g)
• 1/2 teaspoon pepper (1 g)
• 1 bell pepper, sliced (150 g)
• 1 cup frozen corn (145 g)
• 1 cup cooked brown rice (195 g)
• 1 can black beans, drained (240 g)
• 3/4 cup Greek yogurt (170 g)
• 1 lime, zested and juiced (70 g)
• 1/4 cup cilantro, chopped (15 g)

Instructions

1. Heat oven. Heat oven to 425°F and line a rimmed sheet pan with parchment. Stir chili powder, cumin, paprika, salt, and pepper in a small bowl. Keep half the seasoning aside for the vegetables.
2. Season chicken. Pat chicken dry and arrange it on one half of the pan. Rub with 1 tablespoon oil and sprinkle with half the spice mixture. Turn pieces to coat both sides evenly.
3. Prepare vegetables. Toss bell pepper and frozen corn with remaining oil and spices. Spread them across the open half of the pan. Keep vegetables in a single layer so their edges can brown.
4. Roast pan. Roast 18 minutes. Stir vegetables, then continue roasting until chicken reaches 165°F in the center. Transfer chicken to a board and rest five minutes while vegetables finish browning, if needed.
5. Mix sauce. Stir yogurt, lime zest, lime juice, cilantro, and a pinch of cumin until smooth. Slice rested chicken into strips. Taste the sauce and add a small pinch of salt if needed.
6. Portion bowls. Divide brown rice, black beans, roasted vegetables, and chicken among four containers. Pack sauce in separate small cups. Cool briefly before sealing and refrigerating the completed lunch boxes.

Notes

• The chicken timing is a guide; use a food thermometer and cook poultry until the center reaches 165°F. Thigh thickness, pan material, and oven accuracy can change the final minutes.
• For the cleanest containers, place rice along one side, beans beside it, and chicken over the roasted vegetables. This arrangement keeps the bowl easy to reheat and eat without stirring everything together.
• If using leftover rice, loosen it with a fork before packing. Cold clumps warm unevenly, while separated grains reheat more consistently alongside the chicken and beans.

Nutrition Facts