Chicken burrito bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
16.0 oz Farm Fresh Frozen Boneless/Skinless Chicken Breasts3.0 serving 1 Med. Green Bell Pepper1.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)2.0 tbsp Olive Oil4.0 tsp Old El Paso Taco Seasoning24.0 tbsp Pace Chunky Salsa - Mild3.0 cup White Rice, long grain, cooked1.5 cup Yellow Corn1.25 cup Beans, black1.0 cup, shredded Cheddar Cheese
1. Preheat oven to 400ÚF/200ÚC.
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 evenly over both sides of the chicken breasts.
5. Salt and pepper the peppers and onions, tossing to coat.
6. Top each chicken breast with a generous pour of salsa.
7. Bake in a preheated oven for 25 minutes.
8. Rest chicken for 10 minutes, before slicing into strips.
9. 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 (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
11. Meal-prep FTW! Enjoy!
Serving Size: 6
Number of Servings: 6.0
Recipe submitted by SparkPeople user GOTIMTIM.
Serving Size: 6
Number of Servings: 6.0
Recipe submitted by SparkPeople user GOTIMTIM.
Nutritional Info Amount Per Serving
- Calories: 426.6
- Total Fat: 16.2 g
- Cholesterol: 56.6 mg
- Sodium: 1,055.4 mg
- Total Carbs: 53.0 g
- Dietary Fiber: 8.2 g
- Protein: 28.0 g
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