30 Minute Meals Meal Prep Chicken Rice Bowl
Quick and flavorful pressure-cooked chicken rice bowl perfect for weekly meal prep. Packed with protein, veggies, and customizable toppings you’ll love all week long.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 large red onion sliced thin
- ½ cup red wine vinegar
- 2 tablespoon lemon juice
- 2 tablespoon olive oil plus extra for sautéing
- 1 tablespoon honey
- 1 ½ teaspoon salt
- 3 cups chicken or vegetable broth
- 1 ½ cups basmati or jasmine rice
- 3-6 teaspoon beet juice for color
- 900 g ground chicken
- ½ red onion diced
- 3 garlic cloves minced
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 2 teaspoon onion powder
- ¼ cup chopped cilantro
- 1 pint cherry tomatoes halved
- 1 cup sour cream
- 1 cup crumbled feta cheese
- 3 avocados halved
- 1 19 oz can black beans drained and rinsed
Instructions
Instructions
- Combine sliced red onion, red wine vinegar, lemon juice, olive oil, honey, and salt in a bowl. Let marinate while prepping other ingredients.
- Heat olive oil in a medium pot over medium heat. Add diced onion and a pinch of salt. Sauté for 2–3 minutes until soft and fragrant.
- Add chicken or vegetable broth and bring to a boil. Stir in rice, reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and broth is absorbed.
- In a skillet, heat olive oil. Add ground chicken mixed with salt, pepper, garlic powder, and onion powder. Cook 5–7 minutes until fully cooked, then stir in cilantro and remove from heat.
- Divide rice into containers or bowls. Add chicken mixture, top with marinated onions, cherry tomatoes, black beans, sour cream, feta, and avocado.
- Let bowls cool, seal containers, and refrigerate. Eat warm or cold throughout the week.
Notes
Store in fridge up to 5 days. For freezing, allow bowls to cool completely and portion in airtight containers. Add avocado fresh when serving.