Meal Prep: Mexican Inspired Baked Chicken and Veggies

Great Mexican inspired risotto style lunch for summer. Easy and fast to make, refrigerates for up to 5 days easily.

What you need?

For 5 lunch boxes

  • 600 g chicken breast (about one and a half breast without bone and skin)
  • 2 peppers
  • 2 onions
  • canned corn
  • canned beans
  • 2 cups of rice
  • olive oil
  • seasoning
    • salt
    • pepper
    • chili mix
    • thyme
    • marjoram

How it’s done

Cook 2 cups of rice as instructed on the label. Add one to two teaspoons of chili mix spices to water when cooking.

Split the chicken breasts so that you get similar sized pieces. Line the baking trey with tin foil.

Cut the peppers and onions. The pieces can be a little larger.


Put the veggies and the chicken in the baking trey. Drizzle with some olive oil and season with a little bit of salt, pepper, thyme and marjoram. Experiment with some other seasonings and let me know how it works out. 🙂

Bake for 20 – 30 minutes on 180°C. Make sure the chicken is done! The middle of the chicken should reach at least 75°C. If you notice that it’s not done while cutting it, put it back for a little longer.

Prepping Time

Cut the baked chicken in strips.

Divide the rice, baked veggies and the chicken between the boxes (I with this quantities I filled 5 boxes).

I added a few table spoons of canned corn and canned beans in every box. All together I used I can of each.

Refrigerate. I kept mine in refrigerator for 4 days. Warm up in microwave before eating if you wish, but tastes great cold too. 🙂

Bon Appetit!



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