Weekday Meal-Prep Chicken Burrito Bowls

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Inspired by sweetpeasandsaffron.Com

Ingredients
for 4 servings

  1. 2 boneless, skinless chicken breasts
  2. three bell peppers, any colour, sliced
  3. 1 massive pink onion, sliced
  4. 2 tablespoons  olive oil
  5. 1 tablespoon  taco seasoning
  6. salt, to flavor
  7. pepper, to taste
  8. 1 jar salsa
  9. three cups  brown rice, cooked (678 g)
  10. 1 can black beans, drained and rinsed
  11. 1 can corn
  12. 1 cup  shredded cheddar cheese (100 g)
  13. 1 lime, sliced into wedges
  14. fresh cilantro, to garnish

Preparation

  1. Preheat oven to four hundred˚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 calmly over each aspects of the chook breasts.
  5. Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
  6. Top each hen breast with a beneficiant pour of salsa.
  7. Bake in a preheated oven for 25 minutes.
  8. Rest hen for 10 minutes, earlier than cutting into strips.
  9. Add a base of brown rice to four food storage boxes. Top each with a scoop of black beans, corn, extra salsa, cheddar cheese, cooked bell peppers, and onions, and sliced fowl. Garnish with sparkling cilantro and a lime wedge.
  10. Store within the fridge (and experience any extras right now). Can be stored refrigerated for as much as 4 days.
  11. Enjoy!
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