Healthy Mexican-Inspired Meal Prep for the Week

Why Meal Prep?

Meal prepping simplifies your life. It reduces daily decision fatigue, helps you avoid last-minute takeout, and supports your nutritional goals by keeping your meals balanced, portion-controlled, and ready to enjoy.

Mexican Meal Prep Overview

This meal prep system uses a modular mix-and-match approach perfect for variety. Each meal includes a base, protein, vegetables, toppings, and a flavorful sauce. This plan is designed for one person, providing lunch and dinner for five days (10 meals total).

Core Meal Components:

• Base Options: Cilantro-lime rice, brown rice, or cauliflower rice
• Protein Options: Grilled chicken tinga, chipotle black beans, or cumin-lime ground turkey
• Vegetables: Roasted bell peppers and onions, sautéed zucchini, grilled corn (or corn off the cob), and shredded cabbage slaw
• Toppings: Diced avocado, chopped fresh cilantro, lime wedges, pico de gallo or salsa verde
• Dressings/Sauces: Chipotle crema, avocado-lime dressing

Shopping List

Bases

• 1.5 cups brown rice or cauliflower rice
• 1 bunch fresh cilantro
• 2 limes

Proteins

• 1.5 lbs chicken breasts or thighs
• 1 can black beans
• 1 lb ground turkey (optional swap for beef or tofu)

Vegetables

• 2 bell peppers (any color)
• 1 red onion
• 2 zucchini
• 1 small cabbage (green or purple)
• 1 cup corn kernels (fresh, canned, or frozen)
• 2 cloves garlic

Toppings & Pantry Items

• 1-2 ripe avocados
• Salsa (pico de gallo or salsa verde)
• Greek yogurt (for crema base)
• Olive oil
• Apple cider vinegar
• Ground cumin, smoked paprika, chili powder, oregano, salt, pepper
• Chipotle in adobo sauce (for heat)

Meal Prep Instructions

Step 1: Prepare the Base

Cook brown rice or cauliflower rice according to package directions. Once cooled, mix with chopped cilantro and lime juice. Divide into 10 equal servings.

Step 2: Cook the Protein

Chicken Tinga: Sauté garlic, onion, and chipotle in adobo. Add shredded cooked chicken and a splash of tomato sauce. Simmer for 10-15 minutes. Divide into five servings.

Chipotle Black Beans: Simmer black beans with garlic, cumin, oregano, and a spoonful of adobo sauce. Let simmer for 10 minutes. Divide into three servings.

Ground Turkey: Brown turkey with garlic, cumin, chili powder, and lime juice. Divide into two servings.

Step 3: Prepare the Vegetables

Roasted Peppers & Onions: Slice and toss in olive oil, salt, and paprika. Roast at 400°F for 20-25 minutes. Divide into five portions.

Sautéed Zucchini: Slice and cook in a pan with olive oil, garlic, and a pinch of salt. Divide into five portions.

Grilled or Pan-Roasted Corn: Sear kernels in a dry or lightly oiled skillet until lightly browned. Divide into five portions.

Cabbage Slaw: Shred cabbage and toss with vinegar, olive oil, lime juice, salt, and pepper. Let marinate. Divide into five portions.

Step 4: Make Sauces/Dressings

Chipotle Crema: Blend Greek yogurt, lime juice, a touch of olive oil, and a bit of chipotle in adobo until smooth.

Avocado-Lime Dressing: Blend avocado, olive oil, lime juice, garlic, and cilantro until creamy. Add water to thin if necessary.

Step 5: Portion Ingredients

Store components separately in airtight containers. Combine at mealtime to maintain texture and freshness.

Assembling Your Meals

For each meal, combine:

• 1 cup cooked rice or base
• 1 protein option (chicken, beans, or turkey)
• 1.5 cups vegetables (choose a variety)
• 1 tbsp dressing or sauce
• Optional: diced avocado, salsa, lime wedge, cilantro

Storage & Tips

• Refrigerate in airtight containers for up to 5 days.
• Keep sauces and avocado separate until serving.
• Reheat proteins and grains as needed; fresh toppings can go on cold.

Final Thoughts

This Mexican-inspired meal prep brings vibrant, comforting flavors into your daily routine. With a few hours of planning, you'll enjoy nutritious, exciting meals all week. Stay tuned for more culinary inspiration in our Meal Prep Series!