Cookwith

Name: Mexican-Inspired Meal Prep Bowls (Charred Veg & Chicken)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken thighs; 1 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp kosher salt; 1/4 tsp black pepper; 2 medium zucchini, sliced into half-moons; 2 ears fresh corn, kernels cut from cob (or 1.5 cups frozen, thawed); 1 large red bell pepper, cut into strips; 1/2 medium red onion, cut into wedges; 2 cups cooked brown rice (certified gluten-free); 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges

Mexican-Inspired Meal Prep Bowls (Charred Veg & Chicken)

CaramelizedPear1032

Banish meal prep boredom with these vibrant Mexican-inspired bowls! Smoky, spice-rubbed chicken and a medley of charred summer vegetables deliver deep, layered flavors thanks to the classic technique of charring veggies directly over high heat. Each component is prepped for freshness and variety throughout the week, so every bite is a celebration of color and taste—no more bland lunches! Finished with a spritz of lime and fresh cilantro, these bowls are hearty, healthy, and perfect for a grab-and-go lunch or dinner.

Ingredients

Instructions

Preheat broiler or grill pan to high. In a large bowl, combine chicken thighs with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Toss well to coat. Let marinate for 10 minutes while prepping vegetables.
Arrange zucchini, corn, bell pepper, and red onion on a sheet pan. Broil or grill (directly over flame if possible) for 7-10 minutes, turning once, until vegetables are slightly charred and tender. Remove and set aside.
On the same pan or grill, add marinated chicken thighs. Broil or grill for 6-8 minutes per side, until deeply browned and cooked through. Let rest 5 minutes, then slice into strips.
Divide cooked brown rice among 4 meal prep containers. Top each with equal portions of charred vegetables and sliced chicken.
Garnish with chopped cilantro and lime wedges. Let cool before sealing containers. Store in fridge for up to 4 days. To serve, reheat until warm and squeeze fresh lime over top.