Salsa Chicken Meal Prep Bowls are customizable, budget-friendly bowls combining seasoned salsa chicken with brown rice and roasted peppers—costing a third of commercial meal delivery services.
Delivery in as fast as one hour.*
Prices vary by store
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Preheat the oven to 425ºF. Cook the brown rice according to the package directions. (Add rice, salt, and water to a pot, cover, bring to a boil over high heat, then turn the heat down to low and simmer for 35 minutes.)
While the rice is cooking, begin the chicken. Add the chicken breasts to a medium sauce pot along with the salsa, chicken broth, and chili powder. Give everything a brief stir.
Place a lid on the pot and bring it to a boil over high heat. Once the liquid starts boiling, turn the heat down to low and let the chicken simmer over low for 30 minutes. Make sure it's simmering the whole time, adjusting the heat slightly if needed.
While the rice and chicken are cooking, prepare the bell peppers. Slice the bell peppers into 1/2-wide strips. Place them on a baking sheet and drizzle with cooking oil. Toss the peppers to coat them in oil, then sprinkle with a pinch of salt.
Roast the peppers in the preheated oven for 20-25 minutes, or until they are browned on the edges, stirring once half way through.
After the chicken has simmered for 30 minutes, remove it from the salsa mixture and use two forks to shred the meat. Return the shredded chicken to the pot of salsa and stir to combine.
Once the rice has rested, the chicken has been shredded, and the peppers have finished roasting, it's time to build the bowls.
Add about 3/4 cup rice to each container, followed by 1/4 of the roasted peppers, and 1/4 of the shredded chicken. Spoon the salsa mixture from the pot over the shredded chicken in the containers. This will act as a sauce to help moisten the entire dish. Top with sliced green onions and a dollop of sour cream and serve immediately or refrigerate for up to 4 days.
Store assembled bowls in airtight glass containers in the refrigerator for up to 4 days; reheat in the microwave covered with a damp paper towel or in a 350°F oven for 10–12 minutes, adding a splash of broth to prevent drying.
Yes. Assemble and store in airtight containers in the refrigerator for up to 4 days. Keep salsa and chicken separate if freezing beyond 4 days.
Swap brown rice for cauliflower rice (low-carb), quinoa (protein boost), or omit grains entirely. Add black beans, corn, or avocado; adjust salsa quantity for sodium control.
Yes. Use mild, medium, hot, or homemade salsa depending on heat preference. Chunky salsa adds texture; smooth salsa creates more of a sauce.
Simmer chicken in the salsa and broth mixture on the stovetop for even cooking and maximum flavor absorption, about 20–25 minutes until internal temperature reaches 165°F.
Yes, freeze assembled bowls for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven; rice may dry slightly, so add a splash of broth when reheating.
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