Batch cook this balanced burrito bowl for an easy and healthy meal prep! Feel free to add avocado, sour cream, or corn tortilla strips!

Yield: 4 Servings

Ingredients

• 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

Directions

1. Cook rice according to instructions.
2. Preheat oven to 400˚F.
3. Line a baking sheet with foil.
4. Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil. Sprinkle with 1 tablespoon of the taco seasoning.
5. Sprinkle remaining tablespoon of the taco seasoning evenly over both sides of the chicken breasts.
6. Top each chicken breast with ¼ cup of salsa.
7. Bake until the chicken reaches an internal temperature of 165° (about 45 minutes).
8. Rest chicken for 10 minutes before slicing into strips.
9. 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.
10. Garnish with fresh cilantro, tomato, and a lime wedge.
11. Enjoy day 1 of meal prep while it’s hot! Leftovers can be kept refrigerated for up to 4 days.