Chicken Burrito Bowls
Description
If you are wanting to make 4 individual lunches or dinners, try this tasty recipe. Even if you choose to eat it immediately, it makes a great healthy meal for anytime, anywhere.
Ingredients
2-3 boneless, skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 T. olive oil
1 T. taco seasoning
salt and pepper
1 jar salsa
3 c. 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, for garnish
Directions
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Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
Wash chicken and pat dry with paper towels. Sprinkle taco seasoning evenly over both sides of the chicken breasts.
Wash bell peppers; remove seeds and membranes; slice. Peel onion; slice.
Cook rice according to package directions.
Place the chicken, bell pepper slices and sliced onion onto the baking sheet; drizzle with oil; season with salt and pepper; stir to coat. Top each breast with a generous amount of salsa.
Bake for 25 minutes. Remove chicken from oven; let chicken rest 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 peppers and onions, and sliced chicken. Garnish with a lime wedge and fresh cilantro, if desired.
Store in the refrigerator. Can be kept up to 4 days.