Inspired by sweetpeasandsaffron.com
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
Preparation
- Preheat oven to 400˚F (200˚C).
- Line a baking sheet with foil.
- Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
- Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
- Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
- Top each chicken breast with a generous pour of salsa.
- Bake in a preheated oven for 25 minutes.
- Rest chicken for 10 minutes, before slicing into strips.
- 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.
- Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
- Enjoy!
Tips
1 of
11
-
Genny Jay
Might have to cook chicken for longer than 25 minutes depending on thickness. My chicken was still undercooked after 25 mins. Had to cook for 45 mins.
5 months ago Helpful (11) -
Asia Rod
I used steak instead of chicken and made corn salsa like Chipotle’s instead of the salsa. Yummy!!!
3 months ago Helpful (9) -
Emma Mcmeekin-Chaperon
Definitely grew with needing to cook for longer; if the breasts were butterflied then 25 minutes would probably do it, but full thickness breasts will need up to 50 minutes :)
4 months ago Helpful (6) -
Kristil Alegrado
Made it for me and my bf, we both like it 👍
3 months ago Helpful (5)
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