Taco Chicken Meal Prep

Ridiculously tasty and juicy chicken thighs, served with Mexican rice, salsa, avocado, black beans and the rest!  Our Taco Inspired Meal prep will help you keep on track whilst eating some really tasty food.

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Cook: 30 Mins


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Firstly, mix together all marinade ingredients: cumin, smoked paprika, garlic granules, cayenne pepper, lime juice, olive oil and water, until you are left with thick but runny sauce. Add chicken thighs to sauce and leave to marinade whilst we prepare our rice.
For the rice, heat olive oil in a lidded non-stick pan, then add onion and garlic and fry for 5 mins until soft. Meanwhile, rinse your rice under cold water using sieve, repeat this a few times until water begins to run clear. Add your rinsed rice to the pan with onion and garlic, reduce heat to low and toast your rice for 2 mins. Add in cumin, smoked paprika and cayenne pepper and stir well. Then, add stock and passata, give everything a good stir the bring to a simmer and leave to cook for roughly 15 mins, stirring occasionally to unstick, but not too much because your rice will become stodgy.
Whilst rice is cooking, heat a separate non-stick or cast iron (cast iron is better!), then add chicken thighs. Cook for 10 mins, flipping occasionally until cooked through, then remove from heat. Shred chicken using two forks, then we’re ready to serve.
Serve shredded chicken onto chicken thighs, then add your salsa, avocado, lettuce, peppers, black beans and lime wedges. Note: if your squeeze some lime juice over your avocado, then it won’t discolour as avocado usually does.

Nutritional Info

Per serving:

Cals – 616

Carbs -73g

Protein – 36g

Fat – 19g


Serves 4

For the Chicken Thighs

  • 500g of skinless, boneless chicken thighs.
  • 2 tsp of cumin.
  • 2 tsp of smoked paprika.
  • 2 tsp of garlic granules.
  • Tsp of cayenne pepper.
  • Tsp of salt.
  • Juice of 1/2 a lime.
  • Tbsp of extra virgin olive oil.
  • A splash of water.

For the Mexican Rice

  • 1 onion - chopped.
  • 3 cloves of garlic - finely chopped.
  • 250g of long grain rice.
  • Tbsp of extra virgin olive oil.
  • Tsp of cumin.
  • Tsp of smoked paprika.
  • 1/2 tsp of cayenne pepper.
  • 400ml of reduced-salt chicken or veg stock.
  • 400ml of passata.
  • Fresh coriander, to garnish.

To serve

  • 2 tbsp Salsa (per serving).
  • 1 large avocado - sliced.
  • Chopped lettuce.
  • Sliced bell peppers.
  • 150g of black beans.
  • Lime wedges.

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