Chicken and Quinoa Mexican Bowl

Turn meal prepping into a fiesta!

Meal prepping is a loose term for making your meals ahead of time. Prepping your meals for the week is not only a time saver but a money and calorie saver as well.

This recipe calls for quinoa, a whole grain packed with protein and fiber. Add in beans and corn, and you have a heart-healthy, carb-friendly recipe. Olé!

Chicken and Quinoa Mexican Bowl

¾ cup dry sprouted or regular quinoa

1 pound ground chicken breast (Find local chicken in your area)

1 pack Frontera Taco Skillet Sauce with mild red chile + cumin (or use a low-sodium taco seasoning for a lower-sodium recipe)

1 10-ounce can reduced-sodium black beans, drained and rinsed

2 cups frozen corn, cooked

½ red onion, diced

4 tablespoons taco sauce

¾ cup 2 percent low-sodium cheddar cheese, shredded

Cook quinoa according to package directions. Meanwhile, in a medium skillet, brown chicken in 2 tablespoons of water until cooked through. Drain the excess water, add taco skillet sauce or seasoning and stir.

Line up four storage containers and evenly layer quinoa, chicken, beans, corn, onion, taco sauce and cheese.

Cover and refrigerate immediately.

To reheat: Remove lid and place lightly on top of container. Microwave 1 minutes 30 seconds or until heated through.

Makes 4 meals

Nutrition information per meal

  • 436 calories
  • 8.1 g fat
  • 2.8 g saturated fat
  • 300 mg sodium
  • 51 g carbohydrate
  • 8 g fiber
  • 41.3 g protein


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