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50 Minute Chicken Burrito Bowl. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.
Serves: 4 Time: 50 minutes
Ingredients
2 skinless chicken breasts
3 bell peppers, any colour, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon fajita seasoning
1 jar salsa
50g rice per person, dry weight
1 can black beans, drained
1 can sweetcorn
1 lime, sliced into wedges
Fresh coriander, to garnish
Method
Heat oven to 200˚C and line a baking tray with foil. Throw in the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
Sprinkle the fajita seasoning evenly over both sides of the chicken breasts. Sprinkle salt and pepper on the bell peppers and onions, tossing to coat. Top each chicken breast with a generous dollop of salsa.
Bake in the oven for 25 minutes. Once done, rest chicken for 10 mins before slicing into strips. Meanwhile cook your rice per pack instructions, once cooked add the rice evenly to 4 tupperware bowls.
Top the rice with a spoonful of black beans, sweetcorn, additional salsa, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh coriander and a lime wedge.
Can be kept in the fridge for up to 4 days.
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Rosie ❤️
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