Chicken Burrito Bowls

 

Here are some chicken burrito bowls I made for dinner – leftovers keep very well. For taco seasoning, I use this recipe. And I added avocado, because why wouldn’t I? This really hit the spot.

3 boneless, skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 Tbsp. olive oil
1 Tbsp. taco seasoning (see note above)
salt and pepper, to taste
1 jar salsa (I much prefer mild salsa)
3 cups brown rice, cooked (I used a package of Right Rice)
1 can black beans, drained and rinsed
1 can corn
1 cup shredded lactose-free cheddar cheese
1 lime, sliced into wedges
2 Tbsp. fresh cilantro, to garnish

Preheat oven to 400 ˚F.

Line a baking sheet with foil. Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil. Sprinkle the taco 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 pour of salsa. Bake in a preheated oven for 25 minutes.

Rest chicken for 10 minutes, before slicing into strips.

Add a base of brown rice to 4 bowls. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.