Name: Meal-Prep Burrito Bowl Lunches
Ingredients: 4 thin chicken breast; 1 bell pepper; 1 red onion; 1 tsp garlic salt; 1 tsp chilil powder; ½ tsp white pepper; ½ tsp paprika; 1 jar salsa; drizzle olive oil; salt and pepper to taste; 1 can black beans, drained and rinsed; 2 plum tomatoes, diced; 1 can corn kernels, drained; 3 cups brown rice, cooked; Optional Toppings; shredded cheddar cheese; guacamole

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Delicious and nutritious chicken burrito bowls to prep ahead and grab to reheat for lunch. Perfect to pack and bring to work or just to eat at home.

4 thin chicken breast

1 bell pepper

1 red onion

1 tsp garlic salt

1 tsp chilil powder

½ tsp white pepper

½ tsp paprika

1 jar salsa

drizzle olive oil

salt and pepper to taste

1 can black beans, drained and rinsed

2 plum tomatoes, diced

1 can corn kernels, drained

3 cups brown rice, cooked

Optional Toppings

shredded cheddar cheese

guacamole

Preheat oven to 400 degrees. Season chicken breasts with garlic salt, white pepper, paprika, and chili powder and then place in the center of a sheet pan.

Slice the bell pepper and onion into strips and place peppers on one side of the chicken and the onion on the other side. Season with salt and pepper to taste.

Drizzle olive oil over entire sheet pan. Top chicken breast with the jar of salsa.

Bake in preheated oven for about 25 minutes. When done, slice chicken and set sheet pan to the side to cool.

Divide all ingredients into 4 containers.

Layer the containers with brown rice. Then black beans, corn, and tomatoes. Finally the onion and peppers and 1 chicken breast per container.

Place containers in the fridge and store up to 4 days. Reheat for lunch and enjoy!

Optional

Put shredded cheddar into 4 Ziplock bags and guacamole into 4 small containers (like for baby food). This makes it easy to grab these and add on top of the burrito bowl after reheating.

Ingredients