Weekday Meal-Prep Chicken Burrito Bowls
These quick and easy burrito bowls are the perfect weekday lunch or dinner, filled with tender chicken, flavorful veggies, and healthy grains.
Instructions
- 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!
Recipe from tasty.co
Comments
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Ingredients (14)
- •2-3 boneless skinless chicken breasts
- •3 bell peppers, any color, sliced
- •1 large red onion, sliced
- •2 tablespoons olive oil
- •1 tablespoon taco seasoning
- •Salt and pepper
- •n/a
- •1 jar salsa
- •3 cups cooked brown rice, divided
- •1 can black beans, drained and rinsed
- •1 can corn
- •1 cup shredded cheddar cheese
- •1 lime, sliced into wedges
- •Fresh cilantro to garnish