Ingredients
1 tsp olive oil
2 chicken cutlets
1 tbsp chili powder
1 tsp cumin
salt, to taste
pepper, to taste
1 avocado
1 tbsp red onion, finely chopped (and/or 1 clove garlic, minced)
2 tsp lime juice
½ tsp salt
¼ tsp pepper
2 cup water
1 cup white rice
1 tsp butter
salt, 1 pinch
black beans, 1 can, rinsed and drained
1 cup pico de gallo, store bought or homemade
1 cup romaine lettuce, chopped
2 tbsp cheese, shredded
2 tbsp sour cream
Preparation
Preheat oven to 425 degrees F. Rub chicken cutlets with olive oil, chili powder and cumin then season with salt and pepper.
Bake for 12 to 15 minutes until fully cooked (will depend on thickness of cutlets). Once chicken is fully cooked, remove from oven and slice.
Meanwhile, mash avocado and make the quick guacamole, then cook rice in a rice cooker or on the stovetop and prepare all the toppings.
Layer rice in the bottom of meal prep bowls, then divide all other ingredients evenly. Leftovers will keep in the fridge 4 to 5 days.
