Southwest Chicken Black Bean Bowls
This is one of the fastest bowls I put together, since the beans, corn, and salsa need almost no prep beyond opening a can and chopping. Seasoned chicken and rice round it out into something that tastes like a lot more work went into it.
Black beans and corn give this bowl a heartiness that plain chicken and rice doesn't have on its own, and the salsa adds moisture and a little heat without needing a separate sauce. It's one of the easiest bowls to throw together on a Sunday.
Beans are doing double duty here, adding fiber and plant protein alongside the chicken, which is part of why this bowl keeps me full longer than some of the others. Corn adds a bit of sweetness that plays well against the salsa's acidity.
You'll find the full ingredient amounts and seasoning mix on the recipe card, scaled for ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days and freeze the rest. Keeping the avocado separate until serving is the one step I don't skip with this Southwest bowl.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Southwest Chicken Black Bean Bowls
YIELD
10 portions
ESTIMATED NUTRITION
555 calories • 50g protein • 61g carbs • 14g fat per portion
I love this one for meal prep because every container has a satisfying mix of protein, vegetables, and a hearty base.
Ingredients
• 3 3/4 lb chicken breast
• 2 1/2 can black beans, drained
• 2 1/2 cup corn
• 7 1/2 cups cooked rice
• 2 1/2 cup salsa
• 2 1/2 avocado
• 2 1/2 tsp cumin
• 2 1/2 tsp chili powder
Directions
1. Season and cook chicken with cumin and chili powder.
2. Divide rice, beans, corn, salsa and chicken.
3. Add avocado when serving.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
