This was modified from the Love and Lemons recipe by adding more protein to it (linked here for the original, but below is what I did!) I chose this because it is simple, fresh, light and looked really tasty! I added shredded chicken, and adjusted some toppings. Used this for dinner several nights this week (subbed out chicken for shrimp a couple times too!). I made this as more of a “bulk prep” style instead of putting it all together since it was for dinners, and I don’t think it would have done as well all put together for days. Since I was having it for dinner - I had a bit more time to make the rice and put things together. See below for how I still prepped things to have them easily accessible to put it all together when the time came! The recipe below is for about 4 meals - love this bowl for dinner because at the end of the day - if I need more or less protein, I will adjust the chicken portion. If I need more or less carbs - I will adjust the rice/beans/mango portions. This is a very low fat/high carb (with the potential for high protein) meal!

Remember - you don’t get any gold medals for doing more work - the GOAL of meal prep is to make life easier. So yes - I will ALWAYS use instant rice. When I can - I will get the pre-chopped veggies (see below for matchstick carrots, shredded cabbage) and if available - pre-chopped fruit, like the mango below. All together - that probably took off 10ish minutes from prep time (probably more with the way I massacre the mangoes while trying to cut them lol).

Recipe:

4 chicken breasts (more if you want to have extra chicken on hand for other meals!)
2 15oz cans black beans (drained & rinsed)
2 bags Ben’s Original Ready Rice (any rice works, I used basmati)
2 mangoes (chopped) - when available, I get the pre-chopped in the grocery store because again - just eliminates some prep time.
1 bag shredded green cabbage
1 bag shredded matchstick carrots
4 mini cucumbers (or one regular one) - sliced super thin (use a mandolin at your own risk - I’m too accident prone to not slice a finger off…so I just slice thin lol)
8oz bag of sugar snap peas blanched and chopped

Dressing Recipe:

1 tablespoons coconut aminos, more for serving (or use Tamari)

1 tablespoons rice vinegar
1 tablespoons lime juice
1 garlic cloves, minced
1 teaspoons cane sugar
¼ teaspoon sriracha, more for serving

Instructions:

I make these in bulk instead of the individual meals in Tupperware so it stores better.
To cook chicken…it can not be more simple - add chicken to crock pot, season with a shake shake shake (very specifically this amount lol) of garlic powder & onion powder, salt & pepper…add about 1c of water or chicken broth…and cook on low for about 6.5 hours.
Make the dressing: In a small bowl, whisk together the coconut aminos, vinegar, lime juice, garlic, cane sugar, and sriracha - I make this x4 and keep it in the fridge for the week of bowls
Combine everything in a bowl, drizzle with dressing & enjoy!

The portions I use for each meal: