Chicken Burrito Bowls
By á-46413
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Ingredients
- 2-3 Boneless Skinless Chicken Breasts
- 3 bell peppers, any color, sliced
- 1 large red onion, sliced
- 2 Tbsp. olive oil
- 1 Tbsp. taco seasoning
- Salt and pepper
- 1 jar salsa
- 3 cups brown rice, divided
- 1 can black beans, drained rinsed
- 1 can corn
- 1 cup shredded cheddar cheese
Details
Preparation
Step 1
Preheat oven to 400 degrees
Line a baking sheet with foil
Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
Sprinkle taco seasoning evenly over both sides of the chicken breasts
Salt and pepper the peppers and onions, tossing to coat
Top each chicken breast with a generous pour of salsa
Bake in a preheated oven for 25 minutes
Rest chicken for 10 minutes, before slicing into strips
Add a base of 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
Store in refrigerator (and enjoy any extras immediately.) Can be kept refrigerated for up to 4 days
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