A few months ago this video kept popping up on my Facebook feed. (It's safe to click, really, I'm not rick roll-ing you.) The recipe looked simple enough (click here for it); and it looked delicious and clean. I figured I'd give it a chance.
It has now become my favorite lunch item. It is super easy to prep, and you can pre-prep and freeze extra peppers/onions mixture and the chicken. I used the portion control containers and measured it the first couple of times, but then learned that if I make the right amount of rice, it's easy to split it into four containers. I no longer use cheese and use avocado instead.
Easy Lunch Burrito Bowls
- 1 medium or half large red onion
- 3 Bell Peppers (I prefer one red, one yellow, one orange)
- 16 ounces chicken breasts (for 4 Red containers. Double if you want 2 Reds at lunch)
- 1 can black bean
- 2 cups prepared brown rice
- 1/2-1 cup Salsa
- Taco Seasoning
- Olive Oil
- Preheat oven to 400˚F/200˚C.
- Line one 8x8 glass dish with foil & spray; and spray a 9x13 glass dish with nonstick spray.
- Cut the peppers and onions into strips and toss with 1 tbsp of oil and 2-3 tbsp of taco seasoning.
- Place the peppers and onions in the 9x13 glass pan.
- Place the chicken in the 8x8 glass dish and sprinkle taco seasoning over both sides of the chicken. 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 or dicing into cubes.
- Add a 1/2 cup of brown rice to 4 food storage containers. Add 1/2 cup black beans, cooked peppers and onions, and chicken. Garnish with fresh cilantro, cheese (optional), and a lime wedge.
- Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days. Heat up the bowl, then serve with optional avocado.
The video and instructions show everything being put on a baking sheet. I did that the first time and didn't like how it turned out. My peppers and onions stuck to the foil, the chicken seemed dry (maybe I overcooked it?) So the next time I used glass baking dishes. One for the veggies and a foil lined one for the chicken. This worked better. I could also monitor if one finished first and take that one out so I didn't overcook either ingredient.