Meal prep idea: Mexican chicken

A friend showed me one of those pretty videos on Facebook and the idea was similar to this one. I couldn’t find the link she sent me, so I just winged it. Happy with the results, I figured I should share it! It’s a fairly healthy and filling meal idea that would be good for anybody, including newborn moms or moms with littles.

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Meals for the week! Or whenever you’re in a rush and need to grab something quick: just toss it in the microwave.

Ingredients:

  • 1 package of chicken breasts
  • 1 C basmati rice
  • 2 C water
  • 1 – 341 mL can kernel corn
  • 1 – 398 mL can refried beans
  • 1 – 540 mL can black beans
  • Salsa
  • Shredded cheese

Directions:

Place chicken breasts on a baking sheet and top each one with a couple spoonfuls of your favourite salsa. I use a delicious zucchini salsa made by the Warman Collective Garden! Check them out on Facebook.

Bake in the oven: probably about 30-45 minutes at 350.

Meanwhile, place rice and water in a pot and bring to boil. Reduce heat, cover, and simmer for 20 minutes, and then let stand for another 10.

Once chicken is cooked and cool enough to touch, slice.

Once your chicken and rice are both ready, drain and rinse the corn and black beans, then set up a little assembly line of chicken, rice, and each of your cans of corn, beans, and refried beans.

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Ready to top with chicken, salsa, and cheese!

In microwavable and freezer-friendly containers, put about 2 Tbsps of each: rice, refried beans, black beans, and corn. Place one sliced chicken breast in each container. Top with more salsa if desired, then top with cheese, and voila! Lunch or supper ready. Pop them into the fridge or freezer to have on the days you don’t have time or don’t feel like making a meal.

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