Three delicious Mexican-style lunch recipes

Meal prep doesn’t have to be difficult for the food to be nutritious and delicious! If you’ve got a busy week ahead and are feeling spicy, here are three Mexican-style lunch recipes that you can make ahead of time and savor as the days go by.

1. Chicken Fajita Bowls

Preheat oven to 425 degrees. Place two chicken breasts in a small baking dish, sprinkle with salt and pepper, drizzle with olive oil. Bake chicken for 10 minutes, flip, then bake for another 10-15 minutes. Cool for 10 minutes and then slice. Cook 3/4 cup of basmati rice and cool. In a large bowl, combine basmati rice, two bell peppers (sliced into strips), two tablespoons red onion (diced) and one cup corn kernels. For a light vinaigrette, combine 1 teaspoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon ground cumin, 1 tablespoon sugar, 1 tablespoon lime juice, 1/4 teaspoon salt, 3 tablespoons olive oil and 3 tablespoons white wine vinegar. Use the vinaigrette to coat rice mixture. Divide ingredients into four lunch containers, topping each with sliced chicken. This meal will keep for up to four days in the fridge and each serving has a total of 479 calories.

2. Shrimp Taco Bowls

In a medium-sized bowl, whisk together 1 tablespoon olive oil, 1 clove chopped garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder and 1/4 teaspoon kosher salt. Mix with 20 raw shrimp. Cover and refrigerate. Heat a cast iron skillet and add coated shrimp. Cook on medium-high for about five minutes until shrimp is done (it will be pink). To assemble four shrimp bowls, divide 2 cups cooked brown rice into four containers (1/2 cup in each). Top with shrimp, 1 cup of black beans (drained and rinsed), 1 cup diced tomatoes, 1 cup corn (drained and rinsed), a sprinkle of cheese, 2 tablespoon cilantro (minced) and a slice of lime. Each meal lasts up to four days.

3. Chicken Taco Mason Jar Salads

For dressing, whisk together1/2 cup non-fat plain Greek yogurt with 1/2 cup of taco sauce or your favorite salsa. Place a small amount of dressing in the bottom of each mason jar (four total). For the next jar layer, divide evenly and add 12 ounces of cooked, diced seasoned chicken, 1 cup black beans (drained and rinsed), 1 cup corn (fresh, frozen or canned), 1 cup halved cherry tomatoes and 1 cup Mexican cheese. For the final layer, add 4 cups of chopped romaine lettuce (divided evenly). Each serving has 466 calories. Enjoy!