SEASONING BOWLS RECIPES

Name: Weekday Meal-Prep Chicken Burrito Bowls Recipe by Tasty
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 boneless, skinless chicken breasts; 3 bell peppers, any color, sliced; 1 large red onion, sliced; 2 tablespoons olive oil; 1 tablespoon taco seasoning; salt, to taste; pepper, to taste; 1 jar salsa; 3 cups brown rice, cooked; 1 can black beans, drained and rinsed; 1 can corn; 1 cup shredded cheddar cheese; 1 lime, sliced into wedges; 2 tablespoons fresh cilantro, to garnish

WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY

Weekday Meal-Prep Chicken Burrito Bowls Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, bell peppers, large red onion, olive oil, taco seasoning, salt, pepper, salsa, brown rice, black beans, corn, shredded cheddar cheese, lime, fresh cilantro

Provided by Scott Loitsch

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 boneless, skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
salt, to taste
pepper, to taste
1 jar salsa
3 cups brown rice, cooked
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
2 tablespoons fresh cilantro, to garnish

Steps:

Preheat oven to 400°F (200°C).
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 food storage containers. 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.
Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
Enjoy!

Nutrition Facts : Calories 1165 calories, CarbohydrateContent 181 grams, FatContent 25 grams, FiberContent 17 grams, ProteinContent 54 grams, SugarContent 14 grams

WEEKDAY MEAL-PREP TURKEY TACO BOWLS RECIPE BY TASTY

Weekday Meal-Prep Turkey Taco Bowls Recipe by Tasty image

Here's what you need: oil, red bell pepper, yellow bell pepper, large red onion, salt, pepper, ground turkey, taco seasoning, diced tomato, rice, black beans, corn, salsa, lime, cheddar cheese, fresh cilantro

Provided by Scott Loitsch

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large red onion, sliced
1 teaspoon salt
1 teaspoon pepper
1 lb ground turkey
1 tablespoon taco seasoning, 1 packet
28 oz diced tomato, 1 can, drained
2 cups rice, cooked
1 can black beans, drained, rinsed
1 can corn
1 jar salsa
1 lime, sliced into wedges
cheddar cheese
fresh cilantro, for garnish

Steps:

Heat oil in a large skillet over medium-high heat.
Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.
Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.
Season with taco seasoning, stir, cooking until meat has browned and cooked through.
Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.
To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.
Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
Enjoy!

Nutrition Facts : Calories 617 calories, CarbohydrateContent 85 grams, FatContent 16 grams, FiberContent 15 grams, ProteinContent 35 grams, SugarContent 19 grams

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""
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