Mexican Meal Prep

A healthy and delicious meal to make ahead of the week.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add 1 tablespoon olive oil and 1 bouillon cube to a pot. Crush the cube and mix while on medium heat. Once mixed, add rice and season with the Mexican seasoning blend.

Step 2

Poor in about 2.5 cups of water. Bring to a boil. Stir constantly. Once at a boil, reduce heat to a low simmer, cover, and leave for 20 minutes.

Step 3

I like to do this on a grill with some smoke, but it can be easily done on a stove top or oven.

Step 4

Simply chop all peppers and onion. Season with mexican blend. Add 1 tablespoon of olive oil.

Step 5

Cook until peppers are done to your liking. I like a little char, personally. Takes about 20 minutes.

Step 6

Rinse black beans and pour into a pot. Add chicken broth and Mexican seasoning blend. I like to add a touch of hot sauce for fun.

Step 7

Bring to a boil, and then immediately reduce to a simmer. Cook about 10 minutes. Then, I like to use a spoon or fork to crush about half of the beans to thicken some.

Step 8

Simply drain a can of corn. Add to a pot with about 4 oz of chicken broth. Add Mexican seasoning blend. Really just need to heat through for about 5 minutes.

Step 9

Add a good amount of mexican seasoning blend to chicken breast in a mixing bowl. Add 1 oz of olive oil and a smidgeon of hot sauce of your choosing for fun. Let marinade for 30 minutes to 1 day (how long is up to you).

Step 10

Cook at 400 degrees on a grill or an oven. Can also sear in a pan. Your choice. Should take about 10 minutes (ensure chicken is fully cooked via temperature)

Step 11

Once all steps are complete, simply combine all pieces in desired quantities in good storage containers. Will keep in a fridge up to about 5 days.