Chicken Burrito Bowls
Make these for dinner, or on Sunday, prepare them and assemble into a covered, sealed container for ready-made lunches. They keep well for 5 days.
Dovetailing Tip: When cooking the chicken, on one end of the baking sheet, cook an additional 4 chicken breast halves. Don't add the taco mix to these 4, but just salt and pepper them. Once cooked, set aside to cool. Shred the 4 salt and pepper breasts and store to use for Meal 4, Chicken Tetrazinni.
Ingredients:
| 2 to 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 | |
| 1 jar | salsa, your favorite kind |
| 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 | |
Directions:
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. Salt and pepper the 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 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.
Source: https://www.buzzfeed.com/hannahmars/17-delicious-healthy-grain-bowls-that-will-fill-you-up?bffbtasty&utm_term=.ai1oREE3R#.euBB522z5
