Taco Bowl

February 14, 2019


1 cup dry brown rice

1-2 chicken breasts

Taco seasoning

1 tbsp. olive oil

1 15oz. can black beans, drained & rinsed

Optional: tomato, frozen/fresh corn, lettuce, jalapeno, salsa, guacamole, onion, cheese, ANY TACO TOPPING



To prepare brown rice - combine 1 cup dry rice with 2 cups of water in pot. Bring to a boil, once boiling - cover & reduce to simmer. Simmer until all water is absorbed.

To prepare chicken - slice chicken breast into one inch pieces. Season with taco seasoning of choice. Heat oil in pan, add chicken & sauté until chicken fully cooked through. Remove from heat.


To prepare taco bowl - evenly divide brown rice, chicken & black beans into four tupperware containers. Prepare any additional toppings – slice tomato into bite size pieces, thaw/chop corn, wash & cut lettuce into bite size pieces, thinly slice jalapeno, sauté onion, grate cheese etc. See below for guacamole recipe!! Sprinkle chosen toppings evenly among all containers. Add guacamole & salsa as desired. Store containers in fridge & enjoy for lunches throughout the week!


 Reminder: once cooked, chicken should only be stored in the fridge up to four days.


Guacamole ingredients:

1 avocado

¼ red onion

¼ tsp. garlic salt

1 tbsp. salsa

Cayenne pepper

Red pepper flakes

Guacamole directions:

Slice avocado in half, scoop or squeeze avocado out of the peel into a bowl. Chop red onion into fine pieces & add to bowl. Add salsa, garlic salt, two shakes of cayenne pepper & two shakes of red pepper flakes. Mash & mix all ingredients. Guacamole complete! Add to any taco, taco bowl or enjoy as dipping snack.

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