Friday, January 13, 2017

Mock Chipotle Chicken Rice Bowls

Erin Traill, wellness coach, fitness, clean eating, chipotle, 21 day fix recipe, gluten free recipe, weight loss, meal prep, fit mom
I love Chipotle - but my waistline and new budget don't... I know you can order Chipotle to be fairly
healthy, but it is still salty and I can never seem no to chips and cheese! So to solve this problem, this recipe was born!

What you need:

  • 4 Chicken Breasts
  • 3 Colored Peppers, sliced
  • 1 Large Red Onion, sliced
  • Extra Virgin Olive Oil
  • 1 Jar Salsa
  • 1 can of black beans, drained and rinsed
  • 1 bag of frozen corn
  • 1 cup of shredded mozerrella cheese (optional)
  • Fresh Cilantro
  • Garlic Powder
  • 2 cups of Brown Rice, cooked per package instructions

What you need to do:

  1. Preheat over to 400.
  2. Line a large baking sheet with foil
  3. Place the chicken, peppers, and onions on the baking sheet and drizzle with about 2 tablespoons of oil.
  4. Sprinkle garlic powder to both sides of chicken.
  5. Lightly salt and pepper the peppers and onions, tossing to coat.
  6. Top each of the chicken breasts with salsa
  7. Bake for 25 min.
  8. Rest chicken for 10 minutes. 
  9. Slice chicken into strips
  10. Add a base of brown rice to 4 storage containers. 
  11. Top each with a scoop of black beans, corn, salsa, cheese, cooked onions and peppers, and sliced chicken.
  12. Garnish with fresh cilantro.
  13. Enjoy.
  14. Store leftovers for up to 4 days.

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