WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS <br />Serves 4-6 <br /> <br />INGREDIENTS <br />2-3 boneless skinless chicken breasts <br />3 bell peppers, any color, sliced <br />1 large red onion, sliced <br />2 tablespoons olive oil <br />1 tablespoon taco seasoning <br />Salt and pepper <br />1 jar salsa <br />3 cups cooked brown rice, divided <br />1 can black beans, drained and rinsed <br />1 can corn <br />1 cup shredded cheddar cheese <br />1 lime, sliced into wedges <br />Fresh cilantro to garnish <br /> <br /> <br />PREPARATION <br />Preheat oven to 400˚F/200˚C. <br />Line a baking sheet with foil. <br />Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil. <br />Sprinkle the taco seasoning evenly over both sides of the chicken breasts. <br />Salt and pepper the peppers and onions, tossing to coat. <br />Top each chicken breast with a generous pour of salsa. <br />Bake in a preheated oven for 25 minutes. <br />Rest chicken for 10 minutes, before slicing into strips. <br />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 peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge. <br />Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days. <br />Meal-prep FTW! Enjoy!
