Ingredients
2 boneless, skinless chicken breasts (about 1 pound)
3 bell peppers, sliced
1 large red onion, sliced
2 tablespoons olive oil (divided)
1 tablespoon taco seasoning
Salt and pepper, to taste
1 jar salsa
3 cups cooked brown rice
1 can black beans, drained and rinsed
1 can corn (or 1 ½ cups fresh/frozen corn)
1 cup shredded cheddar cheese (optional)
1 lime, cut into wedges
2 tablespoons fresh cilantro, for garnish
Optional additions: diced avocado, sour cream, pickled jalapeños
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with foil.
2. Place chicken, bell peppers, and onion on the sheet; drizzle with 1 tablespoon olive oil.
3. Coat chicken with taco seasoning. Season peppers and onions with salt and pepper.
4. Top each chicken breast with salsa and bake for 25 minutes until cooked.
5. Let chicken rest for 10 minutes, then slice.
6. Divide rice into meal prep containers; top with beans, corn, salsa, cheese, peppers, onions, and chicken.
7. Garnish with cilantro and lime wedges.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶️ Avoid adding avocado or sour cream until serving to keep them fresh.
🍅 Customize your bowl with toppings like guacamole for added flavor.
💡 Sauté corn for a richer taste and add it just before serving.
- Prep Time: 20 minutes
- Resting Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 grams
- Sodium: 700 mg
- Fat: 22 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 70 grams
- Fiber: 8 grams
- Protein: 42 grams
- Cholesterol: 100 mg