INGREDIENTS:
• 1 cup brown rice or quinoa
• Pick your meat: 4 chicken breasts/1 pound ground beef, turkey, 2 steaks
• 1 packet taco seasoning
OPTIONAL TOPPINGS
• Black beans – cooked
• Corn – cooked
• Peppers – cooked or fresh
• Onions – cooked or fresh
• Cherry tomatoes
• Pico de gallo, homemade or store-bought
FOR THE CHIPOTLE CREAM SAUCE
• 1/2 cup plain nonfat Greek yogurt
• 1 Chipotle pepper in adobo sauce, minced
• 1 clove garlic, minced
• 1 tablespoon freshly squeezed lime juice
DIRECTIONS:
1 To make the chipotle cream sauce, whisk together Greek yogurt, chipotle pepper, garlic and lime juice; set aside.
2 In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
3 Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground chicken, and then taco seasoning.
4 Cook until chicken has browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
5 Divide rice into meal prep containers. Top with meat of choice, and your favorite toppings.