Meal Prep Taco Bowl (gluten free) (Edit recipe)

This Meal Prep Taco Bowl is perfect for meal prep, offering a satisfying and healthy lunch or dinner throughout the week. With just a few simple ingredients, you can create a fiesta of textures and taco tastes in every bite. With this simple recipe, you can enjoy delicious and nutritious taco bowls all week long.This Meal Prep Taco Bowl recipe is gluten free and nut free. It can be made low carb and low fat.

10 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1809
Fat:	59 g
Carbohydrates:	207 g
Protein:	124 g
Cholesterol:	280 g
Sodium:	790 mg
Fiber:	5 g
Sugars:	16 g
Calculated for total recipe.

by kaylacappiello

View original recipe

Serves: 1

Ingredients

1 cup Jasmine Rice, cooked (choose your favorite variety of rice)
1 lb Chicken Breast, boneless skinless or thighs
1 Tbsp Extra Virgin Olive Oil
1 tsp Taco Seasoning
2 head Romaine Lettuce, shredded
1 Avocado, mashed, with a squeeze of lemon juice
1 cup Salsa, your favorite

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prep the rice: Cook the rice according to package instructions and set it aside to cool slightly.
Marinate the chicken: Whisk together olive oil, taco seasoning, salt, and pepper in a bowl. Add the chicken and toss to coat evenly. Let it marinate for at least 30 minutes, or overnight for deeper flavor.
Cook the chicken: Heat a grill pan or skillet over medium heat. Grill or pan-fry the chicken for 5-7 minutes per side, or until cooked through. Alternatively, bake in a preheated oven at 400u00b0F for 15-20 minutes.
Assemble the bowls: Divide the rice, lettuce, and mashed avocado evenly among 4 bowls. Top with sliced chicken and your favorite salsa.