Chicken Burrito Bowls


Chicken Burrito Bowls can also be made ahead for your lunches. Prepare portion amounts in plastic containers for the week.


Chicken Burrito Bowls
  • 3 boneless skinless chicken breasts
  • 3 bell peppers, sliced
  • 1 onion, sliced
  • 2 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 (1 oz.) envelope taco seasoning
  • 1 jar salsa
  • 3 cups cooked brown rice, divided
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can corn
  • 1 cup shredded Cheddar cheese
  • 1 lime, sliced into wedges
  • Cilantro for garnish
  1. Preheat oven to 400˚.
  2. Place chicken, peppers and onion on a baking sheet lined with foil. Drizzle with oil and sprinkle with salt and pepper.
  3. Sprinkle taco seasoning evenly over chicken. Top each chicken breast with salsa and bake for 25 minutes. Rest chicken for 10 minutes, before slicing into strips.
  4. Add brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, cheese, cooked peppers, onions and sliced chicken. Garnish with fresh cilantro and a lime wedge.
  5. Store in refrigerator for up to 4 days.


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