Name: Versatile Meal Prep Chicken and Bean Mixture
Prep time: PT-491740H9M28S
Cook time: PT-491740H9M28S
Total time: PT-491740H9M28S
Cuisine: mexican
Ingredients: 2-3 pounds cooked chicken breast, shredded or diced; 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 bell pepper (any color), chopped; 1 (15-ounce) can black beans, rinsed and drained; 1 (15-ounce) can corn, drained; 1 (10-ounce) can diced tomatoes with green chilies, undrained; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 teaspoon smoked paprika; Salt and black pepper to taste; 1/2 cup chicken broth (optional, for moisture); Large flour tortillas or lettuce wraps; Cooked rice or quinoa (for serving); Shredded cheese (cheddar, Monterey Jack, or a blend); Sour cream or Greek yogurt; Salsa; Avocado or guacamole

Description

This recipe provides a versatile chicken and bean mixture perfect for meal prepping. Starting with pre-cooked chicken, it combines aromatics, beans, corn, and diced tomatoes with green chilies, seasoned with chili powder, cumin, and smoked paprika. The resulting mixture can be used in various dishes like burrito bowls, tacos, nachos, quesadillas, and lettuce wraps, making weeknight meals easy and flavorful. It’s designed for efficiency, flavor, and adaptability, suitable for busy individuals and families.

Ingredients

Scale

2–3 pounds cooked chicken breast, shredded or diced

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper (any color), chopped

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can corn, drained

1 (10-ounce) can diced tomatoes with green chilies, undrained

1 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon smoked paprika

Salt and black pepper to taste

1/2 cup chicken broth (optional, for moisture)

Large flour tortillas or lettuce wraps

Cooked rice or quinoa (for serving)

Shredded cheese (cheddar, Monterey Jack, or a blend)

Sour cream or Greek yogurt

Salsa

Avocado or guacamole

Instructions

1. Prepare Your Chicken: If your chicken isn’t already shredded or diced, take a few minutes to do so. Aim for bite-sized pieces that are easy to incorporate into wraps, bowls, or salads.

2. Saute Aromatics: Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. You’ll notice the onions becoming translucent.

3. Add Garlic and Bell Pepper: Stir in the minced garlic and chopped bell pepper. Cook for another 2-3 minutes until the bell pepper starts to soften slightly and the garlic becomes fragrant. Be careful not to burn the garlic.

4. Combine Ingredients: Add the shredded or diced cooked chicken to the skillet. Stir in the rinsed black beans, drained corn, and the can of diced tomatoes with green chilies (undrained).

5. Season the Mixture: Sprinkle in the chili powder, cumin, and smoked paprika. Season generously with salt and black pepper. Stir everything together until well combined. If the mixture seems a bit dry, you can add up to 1/2 cup of chicken broth to add moisture.

6. Simmer and Taste: Bring the mixture to a gentle simmer and let it cook for 5-7 minutes, allowing the flavors to meld and the ingredients to heat through. Taste and adjust seasonings as needed. This is your versatile chicken meal prep base!

Prep Time: 15-20 minutes
Cook Time: 10-15 minutes
Category: main dish
Method: saute
Cuisine: mexican

Nutrition

Serving Size: 1/2 cup mixture

Keywords: meal prep, chicken, mexican, easy, weeknight, healthy, burrito, taco, quesadilla, family-friendly