Cook the chicken in a skillet until fully cooked through. Shred. Add taco seasoning and 1/2 cup water to skillet and simmer until seasoning is absorbed. Remove and set aside.
Cook the rice according to package directions. Fluff rice and toss with oil. Add in cilantro, salt and pepper.
Divide among 4-6 meal prep containers the chicken, rice, beans, corn and pico de gallo.
Serve with guacamole or fresh avocado and lime wedges.
Originally Submitted
1/21/2018
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