Ingredients

• 1 pound boneless, skinless chicken breast
• 1 cup uncooked white rice
• 1 cup corn (canned or frozen, drained/thawed)
• 4 cups mixed green salad
• 2 tablespoons olive oil, divided
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• Salt to taste
• Black pepper to taste

Instructions

1. 1.Cook the rice. Rinse 1 cup of white rice thoroughly. Combine with 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Let stand, covered, for 5 minutes, then fluff with a fork.
2. 2.Prepare the chicken. Cut the chicken breast into 1-inch cubes. In a bowl, toss the chicken with 1 tablespoon of olive oil, garlic powder, cumin, paprika, salt, and black pepper until evenly coated.
3. 3.Cook the chicken. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through.
4. 4.Assemble the bowls. Divide the cooked rice evenly between two meal-prep containers or plates. Add half of the cooked chicken to each.
5. 5.Prepare the corn and salad. If using frozen corn, thaw or briefly steam/boil it. Add half of the corn to each bowl. Arrange 2 cups of mixed green salad next to the rice and chicken in each bowl.
6. 6.Dress and serve. Drizzle lemon juice over the salad greens in each bowl. Season the salad lightly with salt and pepper if desired. Serve immediately or cool completely before sealing for meal prep.

Nutrition Information

Why this recipe