Recipe

Meal-Prep Chicken Burrito Bowls

Create your weeks lunches with the one recipe, simple, quick and tasty!
Recipe Trolley
Prep: 0H 10M
Cook: 0H 30M
Serves: 4
Lunch
Mexican
(422)
Easy

Ingredients

01.

Cook the rice to the packaging specification and let cool.

02.

Preheat oven to 400˚F (200˚C).

03.

Line a baking sheet with foil.

04.

Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.

05.

Sprinkle the taco seasoning evenly over both sides of the chicken breasts.

06.

Salt and pepper the peppers and onions, tossing to coat.

07.

Bake in a preheated oven for 25 minutes.

08.

After cooking top each chicken breast with a generous pour of salsa and rest chicken for 10 minutes, before slicing into strips.

09.

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. Can be kept refrigerated for up to 4 days.

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