1poundchicken breasts(flattened to even thickness)
3bell peppers, seeded and sliced
½largered onion, sliced
115 ounce canblack beans, drained and rinsed
optional toppings: shredded cheese, lime wedges, sour cream, and salsa
Cook brown rice in boiling water according to package directions. Set aside.
Preheat oven to 425 degrees and line a sheet pan with foil or parchment. Place whole chicken breasts on one half of the sheet pan. Add the bell peppers and onions to the other side. Drizzle the chicken, peppers and onions with oil and sprinkle on taco seasoning. Bake for 20-25 minutes until chicken is cooked through. Once cooked, tent with foil and set aside for five minutes, then cut chicken into strips.
In a large bowl, combine the cooked brown rice with the black beans and salsa.
To serve, add a scoop of brown rice and some diced chicken. Serve with toppings and more salsa if desired.
This is a great make ahead meal that's perfect for meal prep. Prepare the entire dish, portion into to-go containers and reheat for a quick and easy meal.