Salsa Chicken is a popular dish among meal preppers. It’s cheap, easy to prepare, and absolutely delicious. Best of all, it keeps well for an entire week. Pair it with Black Bean & Veggie Quinoa + your favorite veggie and you’ve got yourself a weeks worth of balanced meals! Whether you’re a prepping pro or a complete amateur, these fool proof recipes will leave you with delicious meals all week long! This step by step guide will help you get your meal prepping done as quickly and effortlessly as possible.
- 2-4 Chicken Breast. [More if you want to increase your protein intake]
- 1 can of Black Beans
- 1 Jar of Salsa
- 1 Red Bell Pepper
- 1 Red Onion
- 1 Jalapeno
- 2 Limes
- Olive Oil
- Spices: Salt, Pepper, Paprika, Ground Cumin, Garlic Powder, Onion Powder, Chili Powder
STEP BY STEP GUIDE TO PREPPING IN LESS THAN 1.5 HOURS
[Complete Recipes Below]
Step 1: Preheat your oven to 375 degrees F.
Step 2: Wash and dice 1 Red Bell Pepper & 1 Red Onion.
Step 3: In a dutch oven or baking dish, add all Salsa Chicken ingredients and cover. Place in oven for 1 hour if frozen or about 45 minutes if fresh. Keep track of time by setting a timer or writing down the time that your chicken went into the oven.
Step 4: If your Quinoa is not pre-rinsed, rinse it now and set it aside. Add 1 tsp of oil to a small-medium sauce pan over medium heat. Add the rest of the red onion that you diced earlier and saute until it’s translucent. Add rinsed quinoa and let the quinoa toast in the pan for 2-3 minutes or until you hear popping sounds. If you rinsed your quinoa, it should be dry at this point. Add 2 cups of hot water and let it come to a boil. Once boiling, reduce heat to low, cover, and let cook for exactly 15 minutes. Set another timer or write down the time you covered the quinoa to keep track.
Step 5: Cut 1/2 a jalapeno if you want a spicy kick added to your quinoa. If not, proceed to adding all your quinoa ingredients to a bowl. You can add everything but the quinoa… that should be cooking!
Step 6: Once the quinoa is done, add it directly to the bowl with the rest of the ingredients. You don’t need to let it cool. Voila! Your quinoa is done!
Step 7: Once your chicken is done, you have a few options. You can either leave it whole, cut the breast pieces in half, or shred the chicken. I prefer to shred it so that the sauce coats all of it.
Step 8: Portion your quinoa and chicken into 5 containers and refrigerate.
Step 9: Give yourself a huge pat on the back… your prepping is done!
Note: It’s best to balance your meals by adding 1 carb + 1 protein + 1 veggie to every meal container. I paired this meal with a small spinach salad to get some greens in! Add your favorite veggie for a complete and balanced meal.
- 2-3 Chicken Breasts [Fresh or Frozen]
- 1 + 1/2 Cup Mild or Medium Salsa [Preferably a low-sugar variety]
- 1/2 of a Red Bell Pepper, Diced
- 1/2 Red Onion, Diced
- 1/2 tsp each: Paprika, Onion Powder, Garlic Powder, Ground Cumin
- 1/4 tsp Chilli Powder (optional)
Preheat your oven to 375 degrees Fahrenheit. Combine all ingredients in a dutch oven or baking dish. Cover and bake for approximately 1 hour if chicken if frozen, 45 minutes if fresh. Shred chicken if desired.
Black Bean & Veggie Quinoa
- 1 Cup Quinoa
- 2 Cups of Hot Water or Broth
- 1 Cup Black Beans
- 1/2 of a Red Onion, Diced
- 1/2 of a Red Bell Pepper, Diced
- 1/2 of a Jalapeno Pepper Without Seeds, Finely Sliced (Optional)
- 1+2 tsp Olive Oil
- Juice of 1.5 limes
- 1/2 tsp each: garlic powder, ground cumin, onion powder
- Dash of Black Pepper
Rinse Quinoa unless it has been pre-rinsed and set aside. Saute red onion in 1 tsp of olive oil over medium-low heat until translucent. Add quinoa and cook for 2-3 minutes until you hear popping sounds. Quinoa should be slightly toasted. Add 2 cups of hot water/broth and bring ti a boil. Once boiling, cover, reduce heat to low and allow to cook for 15 minutes. Combine all other ingredients in a bowl. When quinoa is cooked, add quinoa and mix.
381 Cal Per Serving: 47 g Carbs, 7 g Fat, 37 g Protein