Serves 8
Directions
- 1Add the canned black beans to a bowl.
- 2Season the black beans with salt, onion powder, and lemon juice.
- 3Add frozen corn to a large bowl.
- 4Dice jalapeños.
- 5Add diced jalapeños, red onion, and cilantro to the corn.
- 6Add salt and lime juice to the corn mixture.
- 7Mix the corn salsa until it's well combined.
- 8Cut avocados in half and scoop them into a bowl.
- 9Add cilantro and lime juice to the avocados.
- 10Mash the avocados.
- 11Add diced jalapeños, red onions, and salt to the mashed avocado.
- 12Mix the guacamole.
- 13Cook the chicken in a pan.
- 14Place cooked chicken on a cutting board.
- 15To cooked rice with bay leaves, add lime juice.
- 16Finely chop cilantro.
- 17Add chopped cilantro and salt to the rice.
- 18Mix the cilantro lime rice.
- 19Assemble your bowl with rice, lettuce, pico de gallo, corn salsa, black beans, chicken, shredded cheese, guacamole, and sour cream.
- 20Portion out the ingredients into meal prep containers for convenience.
Ingredients
- 3 cans Black beans
- tsp Salt
- 2 tsp Onion powder
- 1 Tbsp Lime juice
- 3 bags Frozen sweet corn
- 3 diced Jalapeños
- 1 cup Red onion
- 1 cup Chopped cilantro
- 1 Tbsp Salt
- 1 Whole Lime
- 3 Large ripe Avocados
- 1 cup Cilantro
- 1 Whole Lime juice
- 3 Tbsp Jalapeños
- 0.25 cup Red onions
- 2 tsp Salt
- Chicken
- 6 cups Cooked rice
- Bay leaves
- Lime juice
- 0.66 cup Cilantro
- 1 Tbsp Salt
- 1.5 whole head Romaine lettuce
- Pico de gallo
- 1.5 lbs Monterey Jack cheese
- Sour cream
Equipment
bowlknifecutting boardpanrice cookertongsspoonmasher
Tips
- This recipe is great for meal prepping.
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