@maxwelllington: Mojo Chicken Bowls!! 👇🏻 Full recipe 👇🏻 560 calories 55g protein 3g fat 77g carbs 7g fiber Recipe- 
Makes 10 servings Ingredients Mojo Chicken • 4 lbs chicken breasts • 12 oz fresh orange juice • Juice of 2 limes • 1 medium yellow onion • 8 cloves garlic (or ¼ cup) • 1 tsp ground cumin • 1½ Tbsp salt • 1 Tbsp black pepper • 1 cup chicken broth Cilantro Lime Rice • 600 g jasmine rice • ¼ cup chopped cilantro • 1 Tbsp salt • Juice of 1 lime • ½ cup reserved chicken cooking liquid Seasoned Black Beans • 2 cans Goya black beans • 1 tsp garlic powder • ½ tsp ground cumin • ½ tsp salt • ½ tsp black pepper • 3 bay leaves • ½ cup chicken stock Fajita Vegetables • 1 medium yellow bell pepper, sliced • 1 medium orange bell pepper, sliced • ½ red onion, sliced • Salt and pepper, to taste Avocado Crema • 300 g Greek yogurt • 2 medium Hass avocados • Juice of 2 limes • ½ tsp salt • ½ tsp black pepper • 2 Tbsp jalapeños • 1 Tbsp raw garlic • ¼ cup chopped cilantro • Water, as needed Pico de Gallo • 4–5 Roma tomatoes, diced • ½ cup diced red onion • ¼ cup chopped cilantro • Juice of 2 limes • Salt and pepper, to taste Instructions 1. Place the chicken breasts, orange juice, lime juice, chopped onion, garlic, cumin, salt, pepper, and chicken broth in a slow cooker. Stir to combine. Cover and cook on high for about 4 hours, until the chicken is tender. Shred the chicken directly in the pot and set aside the cooking liquid. 2 Prepare the Cilantro Lime Rice
Cook the jasmine rice according to package directions. Once cooked, stir in the chopped cilantro, salt, lime juice, and ½ cup of the reserved chicken cooking liquid until evenly mixed. 3 Simmer the Black Beans
Add the black beans, garlic powder, cumin, salt, pepper, bay leaves, and chicken stock to a saucepan. Bring to a simmer over medium heat and cook for about 30 minutes. Remove and discard the bay leaves. 4 Sauté the Fajita Vegetables
Heat a skillet over medium heat. Add the sliced yellow and orange bell peppers and red onion. Season with salt and pepper and cook until tender and lightly browned. 5 Blend the Avocado Crema
In a blender, combine the Greek yogurt, avocados, lime juice, salt, pepper, jalapeños, garlic, and cilantro. Blend until smooth, adding water a little at a time until you reach your desired consistency. 6 Make the Pico de Gallo
In a bowl, combine the diced tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper to taste and mix well. 7 Assemble the Bowls
Divide the cilantro lime rice, seasoned black beans, shredded mojo chicken, and fajita vegetables among 10 bowls. Drizzle about 1 tablespoon of the reserved mojo cooking liquid over the chicken in each bowl. Top with a couple of tablespoons of pico de gallo and a spoonful of avocado crema. #mealprep #lunch #protein #GymTok #FoodTok @Zebra Dolphin

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Wednesday 05 August 2026 16:41:17 GMT