Batch cook this balanced burrito bowl for easy and healthy meal prep!
Optional: Add avocado, sour cream, or corn tortilla strips
Yield: 4 servings
2 cups brown rice, cooked
2 boneless, skinless chicken breasts (~1 pound)
2 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
2 tablespoons salt free taco seasoning
1 16-ounce jar salsa
2 15.5-ounce cans no-salt-added black beans, drained and rinsed
1 cup shredded cheese
2 tablespoons fresh cilantro
1 tomato, sliced
1 lime, sliced into wedges
Nutrition Information/Amount per serving
Total fat 17 g
Saturated fat 4.5 g
Cholesterol 100 mg
Sugars 9 g
Protein 48 g
Total carbohydrates 67 g
Sodium 739 mg
Added Sugars 0 g
Cook rice according to instructions.
Preheat oven to 400˚F.
Line a baking sheet with foil.
Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil. Sprinkle with 1 tablespoon of the taco seasoning.
Sprinkle remaining tablespoon of the taco seasoning evenly over both sides of the chicken breasts.
Top each chicken breast with ¼ cup of salsa.
Bake until the chicken reaches an internal temperature of 165° (about 45 minutes).
Rest chicken for 10 minutes before slicing into strips.
Divide rice evenly among 4 food storage containers. Top each with a scoop of black beans, sliced chicken, additional salsa, cheese, cooked bell peppers and onions.
Garnish with fresh cilantro, tomato and a lime wedge.
Enjoy day 1 of meal prep while it’s hot! Leftovers can be kept refrigerated for up to 4 days.