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Weekday Meal-Prep Chicken Burrito Bowls

by Scott Loitsch

Ingredients

for 4 servings

  • 2 boneless, skinless chicken breasts
  • 3 bell peppers, any color, sliced
  • 1 large red onion, sliced
  • 2 tablespoons
    olive oil
  • 1 tablespoon
    taco seasoning
  • salt, to taste
  • pepper, to taste
  • 1 jar salsa
  • 3 cups
    brown rice, cooked (678 g)
  • 1 can black beans, drained and rinsed
  • 1 can corn
  • 1 cup
    shredded cheddar cheese (100 g)
  • 1 lime, sliced into wedges
  • fresh cilantro, to garnish

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Preparation

  1. Preheat oven to 400˚F (200˚C).
  2. Line a baking sheet with foil.
  3. Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
  4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
  5. Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
  6. Top each chicken breast with a generous pour of salsa.
  7. Bake in a preheated oven for 25 minutes.
  8. Rest chicken for 10 minutes, before slicing into strips.
  9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
  10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
  11. Enjoy!
 

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