EFK Tested
Erickson High-Protein Chicken & Rice Prep Bowls
An EFK meal-prep recipe built for practical family cooking, flexible leftovers, and reliable make-ahead use.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 25 min
- Total
- 15 min
- Yield
- 6 bowls
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Divide rice among 6 containers.
- 2. Add sliced chicken and roasted vegetables.
- 3. Keep sauce in separate small containers when possible.
- 4. Refrigerate upcoming portions; freeze later-week portions if needed.
- 5. Reheat bowl until hot, then add cold sauce and lime.
Equipment
Standard home kitchen equipment appropriate to the method
Airtight meal-prep or freezer-safe containers
Instant-read thermometer where temperature matters
Food safety & storage
Use fully cooked chicken at 165°F. Keep bowls at 40°F or below. Reheat hot components to 165°F.
View this recipe on the original EFK website ↗