Sante Fe Chicken Bowls

Cooking Easy fiber healthy ingredients make-ahead meal prep nutrition pantry staples protein Quick Recipe reheating rice bowls Santa Fe chicken storage Tex-Mex flavors variations

Posted October 11, 2023 by: Admin #Kitchen

Packed with a combination of rice, black beans, corn, salsa, and a blend of spices, these Santa Fe chicken and rice bowls are a convenient option using pantry essentials, perfect for preparing make-ahead lunches that can last the entire week. Beyond their quick and effortless preparation, they offer a wholesome, satiating, and well-balanced meal due to their generous protein and fiber content.

Santa Fe Chicken Salad Bowls

In under 30 minutes, you can whip up these Santa Fe chicken bowls, an ideal solution for speedy meal prep, lunch, or dinner. Simply grill the chicken, cook the rice, combine all the ingredients in a bowl, and, voilà, you’re ready to dig in!

What Is Santa Fe Chicken?

Santa Fe chicken takes its inspiration from Tex-Mex flavors. This Santa Fe chicken recipe comprises chicken breasts, black beans, corn, salsa, chilies, and an assortment of spices, all tailored for quick and easy preparation, making it a meal prep dream.

Ingredients for Santa Fe Chicken

Here’s what you’ll need to create these Santa Fe chicken and rice meal prep bowls:

– Chicken Breasts: Boneless, skinless chicken breasts are recommended for their quick cooking time, although boneless, skinless chicken thighs or bone-in chicken breasts or thighs are viable alternatives if preferred. Adjust cooking time for bone-in cuts.

– Spices: A dash of ground cumin, paprika, garlic powder, and salt is used to season the chicken, infusing it with Tex-Mex flavor.

– Cheese: These bowls feature orange cheddar cheese, but you can opt for any melty cheese of your choice, such as Monterey Jack or Havarti.

– Rice: White rice, a source of complex carbohydrates, bulks up the meal. While the recipe suggests white rice, brown rice is also an option, though it may require additional cooking time.

– Black Beans: A can of black beans contributes fiber and protein to the dish.

– Corn: A bit of frozen corn adds fiber, color, and a classic Tex-Mex flavor.

– Bell Pepper: Introducing more color and additional vegetables.

– Salsa: Adding a touch of spice, the recipe calls for chunky, spicy salsa, but feel free to use your preferred salsa style. If you don’t have salsa, consider dicing up three fresh tomatoes or using a small can of diced tomatoes as a substitute.

How to Make It

Creating these Santa Fe chicken bowls is a straightforward process, requiring minimal cooking effort. If you can cook rice, mix spices, open a can of beans and a jar of salsa, and grill chicken, then crafting these bowls should pose no problem. Here’s the step-by-step guide:

Cook the rice: Begin by cooking the rice. Although white rice is recommended, brown rice is an alternative if you prefer.
Mix the Santa Fe spice mixture: Blend ground cumin, paprika, garlic powder, and salt. If you desire extra heat, a pinch of chili powder is a welcome addition to the Santa Fe seasoning. In a pinch, taco seasoning can be used as an alternative!
Season the chicken: Slice the chicken breasts in half widthwise, then generously coat them with the Santa Fe spice mixture on all sides.
Cook the chicken: Place the chicken breasts in a pan and cook for 3-4 minutes per side, ensuring they turn golden brown and cook through.
Add the cheese: As the chicken nears completion, top each piece with cheddar cheese, cover, and heat until the cheese is fully melted.
Mix the rice, black beans, salsa, and corn: Once the rice is cooked, combine it with black beans, corn, diced bell pepper, and a jar of salsa. Adjust the seasoning with salt and pepper as needed.
Fill the containers: After all components are prepared, distribute the rice mixture evenly into containers, topping each bowl with a portion of cheesy Santa Fe chicken and a lime wedge.
Store and eat: Once prepared, these bowls can be stored in airtight containers in the fridge as ready-to-eat meals for lunch or dinner. When you’re ready to indulge, simply reheat them and garnish with a squeeze of fresh lime juice.

How to Serve It/Variations

Although designed with meal prep in mind, this recipe can also be a delightful dinner option.

– Dinner serving: Instead of portioning the recipe into containers, serve Santa Fe chicken with a portion of the bean and rice mixture, and consider adding steamed vegetables or a green salad on the side for an extra dose of fiber.

– Tacos: Slice the chicken and use it as a filling for tortillas or tacos, complemented with toppings like sour cream, avocado, or fresh cilantro to enhance the flavors.

– Burrito bowl salad: Combine the rice mixture with chopped lettuce, topping it with chicken to create a hearty and high-protein salad. For some added crunch, feel free to include tortilla chips.

Storage and Reheating

Storage: Prepared bowls or leftovers can be cooled completely and then stored in airtight containers in the fridge for up to 5 days.

Freezing: Allow the bowls to cool completely and then store individual portions in airtight containers for up to 3 months. If freezing, omit the lime wedges, adding them when ready to eat.

Reheating: While the bowls can be enjoyed cold, they can be reheated in microwave-safe containers

for 1-2 minutes. For frozen bowls, ensure they thaw completely before reheating in the same manner. If you find the rice or chicken to be dry, simply add a splash of water to the bowls and reheat for an additional 30 seconds.

Santa Fe Chicken Bowls

These high-protein Santa Fe chicken and rice bowls serve as a fantastic meal prep idea, ideal for a week’s worth of nutritious lunches.

Ingredients

2 chicken breasts, halved lengthwise
1 cup dry white rice
1 cup frozen corn, thawed
14oz can of black beans, drained and rinsed
1 red bell pepper, cored and diced
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1 tablespoon olive oil
1/2 cup salsa, of your choice
1/4 cup shredded cheddar cheese

Instructions

In a pot, combine the rice with 2 cups of water and a pinch of sea salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
In a small bowl, combine the garlic powder, cumin, paprika, and salt, and stir to combine. Place the chicken breasts on a cutting board and slice them in half lengthwise so you have 4 thin cutlets, then season both sides with the spice mixture.
In a large skillet on medium-high heat, warm the olive oil, then add seasoned chicken cutlets and cook for 3-4 minutes per side until golden brown.
Once cooked through, sprinkle the top of each chicken breast with a quarter of the shredded cheese, reduce heat to low-medium, cover the pan with a lid, and continue cooking for an additional minute or so until the cheese is melted. Once complete, remove the chicken from the pan, transfer it to a plate or cutting board, and set it aside.
In the same pan, add the bell pepper and cook for 3-4 minutes until tender. Once cooked, remove from the heat, and set aside.
Once the rice is cooked, transfer the rice to a large bowl, add thawed corn, strained, and rinsed black beans, bell pepper, and salsa, and mix gently with a spoon or spatula until well combined.
Once complete, divide the rice mixture evenly across four bowls and top each bowl with a chicken breast.
These bowls can be served immediately or stored in airtight containers in the fridge for up to 5 days.